Recipes with Amarena Fabbri

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Milk Chocolate, Rum and cinnamon with amarenas Fabbri


3 egg yolks

20g water

20g vanilla sugar

4 sheets isinglass

25g white rum

250g milk chocolate

200g fresh cream

1 teaspoon cinnamon powder

Fabbri amarenas, as required


20 - 60 minutes


x 5



Beat the egg yolks with the sugar and water.  Put the mixture in a saucepan and heat on a low flame to 80°C.  (If you don’t have a food thermometer, use a bain-marie to prevent the mixture burning).  When the mixture has reached the right temperature, whisk it with an electric beater until it is cold.  Soak the isinglass in cold water and then melt it together with the rum, before gradually stirring in the beaten egg yolk mixture.  Melt the chocolate in a bain-marie or in the microwave.  When it has completely melted, add the egg mixture and stir well. Add the cinnamon powder (to taste) and stir.  Whip the fresh cream and when the egg mixture has cooled down to room temperature, stir the whipped cream in carefully, stirring from top to bottom to keep the air in the mixture.  The mousse is now ready – spoon it into individual bowls and decorate with Fabbri amarenas and a generous dash of amarena syrup. If you want you can decorate the bowls with a cinnamon stick.  Leave the mousse to set in the refrigerator for at least a couple of hours. Then it’s ready to serve… Bon Appétit! :)

Recipe by vanilletcannelle