Tia Maria & chocolate creams

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N/A

Source

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

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.

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.