Tia Maria & chocolate creams
Serves 2
Easy
Prep:
Cook:
Plus chilling
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
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- 50g dark chocolate70% cocoa, broken into squares
- 150ml double cream
- 2 tbsp coffee liqueur
- cocoa powderfor dusting
- Cantuccini or amaretti biscuitsto serve
Nutrition: per serving
- kcal566
- fat51g
- saturates28g
- carbs17g
- sugars12g
- fibre2g
- protein3g
- salt0.05glow
Method
step 1
Put the chocolate into a bowl. Mix the cream with the coffee liqueur, 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.
step 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.
