Discover a slice of pure bliss with this chocolate tiramisu! This decadent twist on the classic Italian dessert pairs rich dark chocolate ganache with creamy mascarpone and coffee-soaked ladyfingers.
I won’t lie, making this beauty took a bit of effort (and maybe a glass of wine for the chef), but oh boy, was it worth it!
The hardest part? Waiting for it to chill in the fridge. Talk about a test of willpower!
It’s such a luxurious treat. It’s perfect for special occasions or whenever the mood strikes!
Why You’ll Love This Chocolate Tiramisu
Rich Chocolate Flavor: This recipe features chocolate ganache, adding a luxurious, velvety texture to the dessert.
Elegant Presentation: The layered construction of ladyfingers, mascarpone cream, and chocolate ganache creates a visually stunning treat.
Crowd-Pleaser: The combination of familiar tiramisu with chocolate makes this dessert appealing to just about everyone.
Make-Ahead Magic: This dessert benefits from being prepared in advance. The flavors meld together beautifully.
Ingredients
- Heavy Cream: Velvety and decadent, it’s the key to creating an irresistible ganache and luxurious mascarpone cream.
- Dark Chocolate: The star of the luscious ganache. It’s rich, indulgent, and oh-so-smooth.
- Egg Yolks: The secret behind the silky, custardy mascarpone filling.
- Granulated Sugar: It adds just the right amount of sweetness to balance the rich flavors.
- Rum: A splash of boozy goodness elevates the mascarpone cream to new heights of deliciousness.
- Mascarpone Cheese: It’s creamy, dreamy, and utterly indulgent. The heart and soul of any authentic tiramisu.
- Strong Brewed Coffee or Espresso: Robust and aromatic, it infuses each ladyfinger with a jolt of intense coffee flavor.
- Cocoa Powder: It’s dusted on top for a striking finish and a hint of chocolate in every heavenly bite.
- Soft Ladyfingers: Delicate sponge biscuits that soak up the coffee and liqueur, creating melt-in-your-mouth layers of bliss.
How to Make Chocolate Tiramisu
Making this treat is a labor of love, but it’s worth the effort!
1. Prepare the ganache. Heat the cream in a saucepan until just boiling. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Set aside to cool slightly.
2. Make the mascarpone cream. Whisk the egg yolks, sugar, and rum until pale and fluffy. Beat in the mascarpone until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until combined.
3. Create the coffee soak. Sift the cocoa powder into a shallow bowl. Stir in the sugar and coffee until dissolved.
4. Assemble the tiramisu. Spread a thin layer of ganache in an 8×8-inch dish. Quickly dip each ladyfinger in the coffee soak and arrange them in the dish. Spread 1/3 of the mascarpone cream on top. Drizzle with ganache. Repeat the layers, ending with mascarpone. Dust with cocoa powder.
5. Chill and serve. Chill the tiramisu for at least 2 hours or overnight before serving. Enjoy!
Tips for the Best Chocolate Tiramisu
Here are a few tips I’ve picked up along the way to perfect this dish!
- Treat yourself. Use high-quality ingredients for the best flavor and texture, especially for the mascarpone cheese, chocolate, and coffee.
- Go dark. Choose dark chocolate with 60-70% cocoa solids for a rich, intense chocolate flavor.
- Pick the right rum. Opt for a dark or spiced rum to add depth and complexity to the mascarpone cream. You can also use marsala wine or brandy for a more traditional flavor.
- Room temperature is key. Ensure the mascarpone cheese is at room temperature before mixing to prevent lumps and achieve a smooth, creamy consistency.
- Be gentle! When combining the whipped cream and mascarpone mixture, use a gentle folding motion to maintain the light, airy texture.
- Dip quickly! Briefly dip the ladyfingers in the coffee soak to prevent them from becoming too soggy, which can make the tiramisu watery.
- Keep things even. Spread the mascarpone cream and ganache evenly to ensure each bite has a perfect balance of flavors and textures.
- Try tasty variations. Experiment with different variations. Use white chocolate for the ganache, and add a layer of fresh raspberries. Or, incorporate a hint of orange zest in the mascarpone cream.
How to Store
I don’t recommend freezing this recipe, as the texture will change.
To Store: Cover tightly with plastic wrap or place it in an air-tight container and refrigerate for up to 3 days. For optimal flavor and texture, consume within 24-48 hours of preparation.
Chocolate Tiramisu
8
servings20
minutes873
kcalThis decadent chocolate tiramisu features cocoa-coffee-soaked ladyfingers layered with silky mascarpone cream and rich chocolate ganache. It’s an impressive, irresistible dessert.
Ingredients
- For the Chocolate Ganache:
1 cup heavy cream
7 oz dark chocolate, finely chopped
- For the Mascarpone Cream:
4 egg yolks
1 cup granulated sugar
1 tbsp rum
18 oz mascarpone cheese, at room temperature
2 cups heavy cream
- For the Coffee Soak:
1 1/2 cups strong brewed coffee or espresso, warm
1 tbsp granulated sugar
1 tbsp cocoa powder
- For the Assembly:
24-30 soft ladyfingers
Cocoa powder for dusting
Instructions
- Make the ganache: Heat the cream in a saucepan until just boiling. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth. Set aside to cool slightly.
- Make the mascarpone cream: Whisk the egg yolks, sugar, and rum until pale and fluffy. Beat in the mascarpone until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until combined.
- Make the coffee soak. Sift the cocoa powder into a shallow bowl. Stir in the sugar and coffee until dissolved.
- Assemble the tiramisu: Spread a thin layer of ganache in an 8×8-inch dish. Quickly dip each ladyfinger in the coffee soak and arrange them in the dish. Spread 1/3 of the mascarpone cream on top. Drizzle with ganache. Repeat the layers, ending with mascarpone. Dust with cocoa powder.
- Chill the tiramisu for at least 2 hours or overnight before serving. It keeps well for up to 3 days in the fridge.
