Hot Chocolate Tiramisu (Print Version)
Creamy mascarpone layers paired with a warm espresso chocolate soak and smooth ganache create a decadent dessert.
# Ingredients:
Mascarpone Cream
01 -
1.5 cups mascarpone cheese
02 -
0.75 cup granulated sugar
03 -
1.5 tbsp vanilla paste
04 -
2 cups cold heavy whipping cream
Chocolate Ganache
05 -
0.75 cup semi-sweet chocolate, finely chopped
06 -
0.5 cup hot heavy cream
07 -
Pinch of salt
Hot Chocolate Soak
08 -
0.5 cup hot brewed espresso or strong coffee
09 -
0.5 cup semi-sweet chocolate chunks or chips
10 -
0.25 cup hot whole milk
Assembly
11 -
1 package ladyfingers
12 -
Unsweetened cocoa powder for dusting (optional)
# Instructions:
01 -
In a large bowl, combine mascarpone cheese, sugar, and vanilla paste. Beat gently until smooth and creamy, avoiding overmixing.
02 -
With the mixer on low speed, gradually add cold heavy whipping cream. Increase speed and beat until soft peaks form without curdling. Set aside.
03 -
Place chopped chocolate and salt in a bowl. Pour hot heavy cream over chocolate and let sit for 5 minutes. Stir until smooth and glossy. Allow to cool.
04 -
Combine hot brewed espresso, semi-sweet chocolate chunks, and hot whole milk in a bowl. Whisk until chocolate is fully melted and mixture is smooth. Allow to cool slightly to warm temperature.
05 -
Quickly dip each ladyfinger into the warm chocolate soak—do not oversoak—and arrange a single layer in a 9x9-inch (23x23 cm) baking dish.
06 -
Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with a second soaked ladyfinger layer and remaining mascarpone cream.
07 -
Pour ganache evenly atop the final mascarpone layer and smooth gently. Cover and refrigerate for at least 8 hours or overnight to set.
08 -
Dust with unsweetened cocoa powder just before serving for extra flavor and presentation.
# Notes:
01 -
Avoid overwhipping the cream to prevent curdling and separation. Ensure ladyfingers are dipped briefly to maintain texture.