Tia Maria & chocolate creams

Tia Maria & chocolate creams

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(6 ratings)

Prep: 20 mins Cook: 2 mins Plus chilling

Easy

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

  • Freezable

Nutrition: per serving

  • kcal566
  • fat51g
  • saturates28g
  • carbs17g
  • sugars12g
  • fibre2g
  • protein3g
  • salt0.05g
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Ingredients

  • 50g dark chocolate, 70% cocoa, broken into squares
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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

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.

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Comments, questions and tips

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Twinklebum99
11th Feb, 2012
1.05
didnt set & was far too rich. not sure if i did something wrong but wont be trying again
kathy535
27th Dec, 2011
4.05
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
27th Sep, 2011
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
13th Feb, 2011
Is two tablespoons of the cream mixture enough to whip and spoon over the chocolate? Doesn't seem like very much!
mooingzelda's picture
mooingzelda
2nd Sep, 2009
5.05
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
jul34es
17th Feb, 2009
4.05
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
jul34es
17th Feb, 2009
4.05
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
16th Feb, 2009
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
15th Feb, 2009
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
4th Feb, 2009
would this work with Baileys??

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