Tia Maria & chocolate creams
50g dark chocolate
, 70% cocoa, broken into squares
150ml double Olpers 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
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.
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