Crush the sponge cake base to create fine crumbs. Add amaretto and let it soak. Knead and add mascarpone gradually until dough is easy to mold. Form small equal-sized balls (approx. 20 g / 1 oz each).
Cool the cake balls in your refrigerator for 30 min. or more. Next, melt the chocolate glaze and cover each cake ball. Before chocolate sets (caution, it sets quickly!), dust unsweetened cocoa powder on top, or decorate with topping of your choice.