Tia Maria and Chocolate Creams


150g dark chocolate, broken into pieces

450ml double cream

6tbsp Tia Maria (or Cointreau, Grand Marnier or Kahlua)

Cocoa powder for dusting

Amaretti biscuits, crushed

Thick card


  1. Put the chocolate in a bowl. Mix the cream with the Tia Maria, reserve 6 tablespoons of the mixture, 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.
  2. Divide between six glasses, and allow to cool. Whip the remaining cream/Tia Maria mix until slightly thickened, then spoon over the cooled chocolate puddings. Chill for at least one hour, to set.
  3. While you’re waiting, cut a heart shape from a piece of thick card.
  4. When ready to serve, set the card over the glass and sift over a dusting of cocoa powder and crushed Amaretti biscuits.