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
- 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.
- 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.
- 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 and crushed Amaretti biscuits.