Melt the dark chocolate using a bain-marie. Brush the bottom and sides of the molds with melted chocolate and put them in the freezer for at least an hour. When the first layer has set, brush with more melted chocolate. In the meantime, put the sugar in a pan with the amarena juice and 2 spoonfuls of vodka, until the mixture caramelizes without turning too dark. Beat the egg yolks with a whisk and gradually pour in the caramel. Then add 2 more spoonfuls of vodka to the mixture. In another bowl, whip the fresh cream and then add to the egg mixture. Fill the chocolate molds with the mixture and push a Fabbri amarena into the mixture. Put the molds back in the freezer for at least three or four hours. When the desserts have set, pour the remaining chocolate on top to close the desserts and put back in the freezer for another hour. Turn out and enjoy!
Recipe by kirozzola