The BBC Good Food logo
Tia Maria & chocolate creams

Tia Maria & chocolate creams

By
Rating: 4 out of 5.9 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal566
fat51g
saturates28g
carbs17g
sugars12g
fibre2g
protein3g
low insalt0.05g
Advertisement

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

Method

  • STEP 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.

  • 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.

Goes well with

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content