- Portion size 12 servings
Line 8-inch (2 L) square metal cake pan with parchment paper so ends extend a few inches over rim.
In bowl, toss amaretto cookie crumbs with melted butter until moistened; press firmly onto bottom of pan. Sprinkle with blueberries; set aside.
Heat cream to boiling; pour over chocolate and stir until chocolate melts. Let cool slightly; spoon evenly over berries. Chill for at least 2 hours or until firm. (Make ahead: Cover and refrigerate for up to 1 day.)
To serve, use paper overhang to transfer to cutting board. Cut into squares.