
Tia Maria & chocolate creams
- Mary Cadogan
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Serves 2
Easy
Prep: 20 mins
Cook: 2 mins
Plus chilling
A star rating of 4.1 out of 5.9 ratingsRate
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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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Coffee cocktails
A star rating of 4.5 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g dark chocolate
70% cocoa, broken into squares
-
150ml double cream
-
2 tbsp coffee liqueur
-
cocoa powder
for dusting
-
Cantuccini or amaretti biscuits
to serve
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Nutrition: per serving
-
kcal566
-
fat51g
-
saturates28g
-
carbs17g
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sugars12g
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fibre2g
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protein3g
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salt0.05g
low
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Method
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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.
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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.
Recipe from Good Food magazine, February 2009
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A star rating of 4.1 out of 5.9 ratings
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