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Chocolate Shells

Chocolate Shells

80 g dark chocolate

150 ml of fresh cream, suitable for whipping

8-10 Fabbri Amarenas, for decorating

2 drops of red food coloring

1 spoonful of Amarena syrup

1/2 sachet of Dolceneve (to make sure the whipped cream doesn’t lose its volume)


20 - 60 minutes


x 4


Melt the chocolate in a bain-marie and use a brush to cover little silicone molds (you can use muffin molds if you want) with the warm chocolate.  Leave in the refrigerator for about a quarter of an hour.  When the first layer has set, proceed with the second layer in the same way (you don’t need to heat the chocolate up again, as the hot water in the bain-marie will have kept it melted).  Put the molds in the refrigerator again.   While you are waiting for a further 15 minutes, whip the cream with the Dolceneve, the syrup and the food coloring.  When the mixture is stiff, pour it into a piping bag. Take the chocolate shells out of the refrigerator and fill them with the cream.  Decorate with a couple of Fabbri Amarenas.

Recipe by CLAUDIA