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Amarena and pink pepper truffles


350 g chopped dark chocolate (70% cocoa)

80 g muscovado sugar

250 ml fresh cream

Good quality unsweetened cocoa powder, as required

About 30 Fabbri Amarenas, cut in half

2 teaspoons of pink pepper, carefully crushed using a pestle and mortar


More than 1 hour


x 4

Amarena and pink pepper truffles


Put the cream and sugar together in a saucepan, stir well and bring to the boil for a minute in order for the sugar to dissolve. Remove from the heat and leave to cool.  When the mixture reaches 60°C, add the chopped chocolate and stir until the mixture is smooth and uniform.  Then add the Amarenas and pink pepper, stir well, cover, and leave in the refrigerator for at least 4 – 5 hours, or preferably overnight. Put the cocoa powder in a bowl and use the palms of your hands to create little balls with the chocolate mixture.  Roll them quickly in the cocoa powder and leave to chill again.

Recipe by PATRICIA