Chocolate Tia Recipes

Steps:

• Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
• Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

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.

Steps:

• Bring the almond milk to a simmer in a large saucepan over medium-low heat (do not boil). Whisk in the chopped chocolate, cinnamon, vanilla, cayenne and salt; whisk until the chocolate has melted. Remove from the heat and whisk vigorously to form foam. Gently pour the hot chocolate into cups. Top with whipped cream if using.

Steps:

• In a highball glass, fill with ice.
• Add vodka and Tia Maria.
• Fill glass with chocolate milk; stir and enjoy.