Chop the chocolate into pieces to ensure even melting.
Fill the saucepan with hot water, enough water to provide heat, but not so much that a top pan touches the water
Heat the water until it starts to simmer, add chopped chocolate and coconut oil into the saucepan on the top, and stir with a plastic spatula until the chocolate is melted.
Add 2 tbsp. amaretto and stir until combined.
Pour the mixture into molds. Decorate with one almond on the top.
Let it cool down and place your ice chocolate in the fridge for a few hours.