Tia Maria & chocolate creams

Tia Maria & chocolate creams

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(8 ratings)

Prep: 20 mins Cook: 2 mins Plus chilling


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

    Dark chocolate

    dahk chok-o-let

    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


  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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4th Feb, 2009
would this work with Baileys??
2nd Feb, 2009
Simple to make and absolutely lush.
14th Jan, 2009
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
6th Jan, 2009
I absolutely love Tia Maria. Will be making this soon!


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