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Cream and Chocolate Millefeuille


150 g dark chocolate

150 g fresh whipped cream

Fabbri Amarena

Dried fruit or whatever takes your fancy


Less than 20 minutes


x 4

Cream and Chocolate Millefeuille


Melt the chocolate in a bain-marie and spread it onto a sheet of greaseproof paper or a silicone sheet using a spatula to create a rectangular shape. Leave to cool … I put it outside in the cold ;-) In the meantime, whip the cream, without adding any sugar. When the chocolate has set, heat the tip of a sharp knife in boiling water and use it to cut the chocolate rectangle into lots of little squares, which you will use as layers of chocolate. Assemble the dessert, alternating layers of chocolate, cream, amarenas or dried fruit, with about 3 – 4 layers of each, and decorate as you wish.Keep it in the refrigerator until you are ready to serve it!

Recipe by ARIA