Tia Maria & chocolate creams

Recipe uploaded by

Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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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.

PER SERVING

566 kcalories, protein 3g, carbohydrate 17g, fat 51 g, saturated fat 28g, fibre 2g, sugar 12g, salt 0.05 g

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Ingredients

• 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 2 mins

Ingredients

• 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

PER SERVING

566 kcalories, protein 3g, carbohydrate 17g, fat 51 g, saturated fat 28g, fibre 2g, sugar 12g, salt 0.05 g

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