Tia Maria Chocolate Creams Recipes

TIA MARIA TORTE

Steps:

• Whip cream with sugar with electric mixer until stiff, set aside.
• Dip cookies quickly into milk then into liqueur.
• Arrange in a single layer in bottom of ungreased 10” springform pan.
• Fill in spaces with pieces of cookies which have also been dipped.
• Spread a layer of whipped cream over cookies.
• Repeat twice more with remaining cookies and whipped cream ending up with whipped cream.
• Grate chocolate square and sprinkle over top of torte.
• Refrigerate overnight.
• Needs 24 hours to set.

NO-BAKE TIA MARIA CHEESECAKE

Steps:

• Grease the bottom and sides of a 20cm loose bottomed cake tin.
• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove pan from heat and press the biscuit crumbs into the bottom of the cake tin. Chill in the refrigerator and allow to set for one hour.
• Lightly whip the cream cheese then beat in the Tia Maria and icing sugar. Fold in the whipped cream and grated chocolate. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
• Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
• Place the butter, sugar, salt and cream into a small saucepan.
• Heat the saucepan gently, over a low heat, stirring continuously until the sauce has thickened and changed colour, about 2 minutes.
• Allow the glaze to cool for about 15 to 20 minutes.
• Before serving the cheesecake remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pour over the cooled glaze, cut into 8 slices and serve.

TIA MARIA & CHOCOLATE CREAMS

Steps:

• 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.