Tia Maria Chocolate Creams 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:

• 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.