Tia Maria & chocolate creams

 Tia Maria & chocolate creams



  • 50g dark chocolate, 70% cocoa, broken into squares
  • 150ml double cream
  • 2 tbsp Tia Maria (or use another liqueur such as Cointreau, Grand Marnier or Kahlua)
  • cocoa powder, for dusting
  • Cantuccini or amaretti biscuits, to serve
    Prep: 20 mins Cook: 2 mins Plus chilling
    Serves 2


    1. Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tbsp, then tip the rest into a saucepan and bring just to the boil. Remove from the heat and tip straight over the chocolate, stirring until the chocolate melts. Divide between 2 small glasses and allow to cool slightly. Whip the remaining cream until slightly thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hr to set. While you’re waiting, cut a heart shape from a piece of thick card.
    2. When ready to serve, set the card over the glass and sift over a dusting of cocoa powder. Lift off carefully and do the same with the other glass.