Tia Maria & chocolate creams

Tia Maria & chocolate creams

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 2 mins Plus chilling

Skill level

Easy

Servings

Serves 2

Just a few spoonfuls of this rich and creamy make-ahead dessert are all you need to end the meal with a flourish without overdoing it

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
566
protein
3g
carbs
17g
fat
51g
saturates
28g
fibre
2g
sugar
12g
salt
0.05g

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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Method

  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.

Recipe from Good Food magazine, February 2009

Comments, questions and tips

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Comments

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lurvlyloz's picture
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didnt set & was far too rich. not sure if i did something wrong but wont be trying again

kathy535's picture
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This was really easy to make and delicious. However, it is really rich and for me personally, the recipe could have served 4, we couldn't eat all ours!

Next time I make it I'll try using cherry liqueur or ameretto.

minnieshar's picture

I left this in the fridge for a couple of hours and it never set. I put in into freezer before guests arrived but after an hour it still too liquid. I poured it over icecream and pretended it was chocolate sauce. They were very impressed, so it didn't go to waste. I'd love to know where I went wrong because I followed the recipe exactly.

ann-marie's picture

Is two tablespoons of the cream mixture enough to whip and spoon over the chocolate? Doesn't seem like very much!

mooingzelda's picture
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Made this the other night with Tia Maria, went down a treat! I think the recipe makes just the right amount considering how rich it is.

jul34es's picture
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made this recipe on the 13th of feb as we were both working on the 14th, it was so easy to make and tasted good,i only ate half as on diet and it was a bit rich ,but it went down great .

jul34es's picture
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made this recipe on the 13th of feb as we were both working on the 14th, it was so easy to make and tasted good,i only ate half as on diet and it was a bit rich ,but it went down great .

drusilla's picture

spaghettiqueen, yes you can make it without alchohol. Try adding a really good quality cordial, such as pomegranite (sp?) or elderflower to give it an interesting flavour

missbakergirl's picture

I made this with milk chocolate and Baileys and added some vanilla sugar to the cream to go on top. So yummy and easy to do.

chellby21's picture

would this work with Baileys??

vidasharon's picture
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Simple to make and absolutely lush.

spagettiqueen's picture

can you make it without the alchol? only im goin to make it in class and i can't bring in liqueur
reply asap
thanks

cloclo's picture

I absolutely love Tia Maria. Will be making this soon!

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