Recipes → Tia Maria & Chocolate Creams
Just a few spoonfuls of this rich and creamy desert are all you need to end the meal with a flourish without overdoing it. they can be made and chilled several hours ahead. If you don’t have Tia Maria, use another liquer such as Cointreau, Grand Marnier or Kahlua.
Ingredients :
50g dark chocolate, 70% cocoa, broken into squares
150ml double cream
2 tablespoons Tia Maria
Cocoa powder, for dusting
Amaretti biscuit, to serve
To Prepare :
Put the chocolate into a bowl. Mix the cream with the Tia Maria, reserve 2 tablespoons, 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 thickened, then spoon over the cooled chocolate mix. Chill for at least 1 hour to set. While you’re waiting, cut a heart shape from a piece of thick card.
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. Serve with biscuit on the side.
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