Preheat oven to 400F (200C).

Position rack in center of oven.

Butter six 3/4-cup souffle dishes.

Dust the buttered dishes with sugar.

Place souffle dishes on a baking sheet.

In a medium bowl, whisk 1/2 cup of chilled whipping cream and 1 tablespoon of amaretto until soft peaks form.

Refrigerate the whipped cream.

In a medium bowl set over a saucepan of simmering water, stir 1/2 cup of chilled whipping cream and chopped chocolate until melted and smooth.

Remove the bowl from over the water.

Whisk in the egg yolks one at a time, blending well after each addition.

Whisk in 2 tablespoons of amaretto, vanilla extract, and almond extract.

In a large bowl, using an electric mixer, beat egg whites until soft peaks form.

Gradually add 3 tablespoons of sugar, beating until stiff but not dry.

Fold the egg whites into the chocolate mixture in two additions.

Spoon enough batter into each souffle dish to fill it halfway.

Sprinkle each souffle with 1/2 tablespoon of crushed amaretti cookies.

Top with the remaining souffle batter.

Sprinkle each souffle with 1/2 tablespoon of crushed amaretti cookies.

Bake souffles until puffed and set, about 13 minutes.

Dust each souffle with powdered sugar.

Accompany souffles with the refrigerated whipped cream.

Serve immediately.