In a saucepan over low heat, combine heavy cream and butter. Stir occasionally until the butter melts entirely.

Next, add semi-sweet dark chocolate to the pot. Continue to stir until the chocolate melts and the mixture becomes smooth. This should take about 2-3 minutes.

Now, add vanilla extract and Tia Maria liqueur to the mix. Stir until fully incorporated. Remove from heat and let it cool.

For the ravioli dough, melt the white chocolate in a microwave-safe bowl for about 30 seconds at a time, stirring after each interval until just melted.

Once melted, add golden syrup and stir until well combined. This creates a sweet, thick mixture that will serve as the ravioli’s outer layer.

On a clean surface, spread some parchment paper. Using a spoon or a piping bag, place small dollops of the chocolate filling on the parchment, making sure to leave enough space between each dollop.

Carefully scoop spoonfuls of the white chocolate mixture and gently place a round piece over each dollop of filling. Make sure they’re evenly sized.

Using your fingers, carefully press the edges of the white chocolate layer against the filling, sealing it tightly. This prevents the delicious chocolate filling from oozing out during cooking.

In a deep fryer, heat oil to 350°F (175°C). Carefully place the sealed ravioli into the hot oil, a few at a time. Fry until they’re golden brown, which will take about 2-3 minutes.

Using a slotted spoon, transfer the fried ravioli to paper towels to drain the excess oil. Dust them with powdered sugar. Serve warm.