Last updated on February 13th, 2024.
Chocolate Tiramisu is a delightful twist on the classic Italian dessert, infusing the richness of chocolate into the layers of coffee-soaked ladyfingers and creamy mascarpone filling. This delectable chocolate version treat is perfect for any occasion, offering a satisfying blend of flavors and textures that will leave your taste buds craving more.
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Why Chocolate Tiramisu
Italian Tiramisu is already a crowd-pleaser, but adding chocolate takes it to a whole new level. The deep, luscious cocoa flavor complements the coffee and mascarpone, creating a symphony of tastes that will transport you to dessert heaven. Whether you’re a chocolate lover or simply looking to elevate the classic recipe, Chocolate Tiramisu is a must-try.
You can decide whether to make it a double chocolate tiramisu or a triple one by topping it with chocolate whipped cream.
Before diving into the world of Chocolate Tiramisu, gather the following ingredients.
- Hot cocoa mix
- Hot coffee or hot milk. Use a strong coffee for a more enhanced coffee flavor. But if you are not a fan or wish to make this a kid-friendly treat, use hot chocolate instead by pouring hot milk over the cocoa mix.
- Egg yolks at room temperature. This is a unique take on the classic Tiramisu, so it calls for raw egg yolks. If you feel uncomfortable using raw eggs, use pasteurized eggs, or see the note on the recipe card for the free option.
- Mascarpone cheese at room temperature (I used two pkg). While you can replace it with cream cheese, please avoid it; it will provide a different flavor.
- Melted dark chocolate
- Vanilla extract
- Lady fingers cookies. Store-bought or homemade ladyfingers.
- Heavy cream
- unsweetened cocoa powder
How to Make Chocolate Tiramisu
You can use a stand mixer, a large bowl, and an electric mixer to make this chocolate tiramisu recipe. This recipe yields one eight, or nigh-inch baking dish (3-4 inches deep). I used this Tart Tatin Dish.
Make the Dipping Syrup
- In a wide medium bowl, pour the brewed coffee or milk over the cocoa mix, mix to combine, set aside, or place it in the refrigerator to cool while you make the filling.
Make the Filling
- Place the egg yolks and sugar in a large bowl over a double boiler.
- Whisk the egg yolks with the sugar over medium heat using a double boiler until the sugar has dissolved and you have a pale yellow egg yolk mixture. You can use a hand mixer or a whisk.
- Remove from the heat, then a stand mixer fitted with the whisk attachment to whip the egg mixture for about two minutes or until it is slightly cooled.
- Gradually add the mascarpone cheese and whip until fully incorporated.
- Drizzle the melted chocolate into the mascarpone mixture and incorporate.
- Dip each ladyfinger into the coffee/chocolate mixture.
- Arrange a layer of dipped ladyfingers in the bottom of a serving dish. Spread half of the mascarpone filling over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone filling.
- Make the chocolate whipped cream: Place all of the ingredients in a large mixing bowl, starting on low speed. Then, when soft peaks are formed, gradually increase the speed to high. Whip until stiff peaks are formed. Fill a pastry bag with the cream and pipe the top layer.
- Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and set. Right before serving, dust it with a generous sprinkling of cocoa powder.
Tips and Variations
- Use high-quality chocolate and mascarpone cheese, as they set the flavor tone of the tiramisu.
- When making the filling, make sure the ingredients are all at room temperature. That means you may need to wait for the egg yolks and sugar mixture to cool to room temperature before adding the mascarpone cheese. Same with the hot coffee. In the recipe description, I added notes on how to get everything to the right temperature without wasting any extra time.
- Dip the cookie in the syrup for no more than one second. Longer than that, the cookies will get soggy.
- Add 1-2 tablespoons of dark rum or chocolate liqueur to the coffee mixture for some extra flavor.
- Experiment with different types of chocolate for shaving as a garnish.
- Instead of ladyfingers, use layers of chocolate sponge to transform this recipe into a chocolate tiramisu cake. But don’t skip the soaking part.
- Coat the top of the mascarpone cream with chocolate ganache instead of whipped chocolate. Allow the top layer to set for about one hour before pouring the ganache on top. (do the same with the whipped cream)
Store the Tiramisu in the refrigerator for up to three days. Cover it with plastic wrap to prevent it from absorbing other flavors.
To freeze, place it in an airtight container and freeze for up to three weeks. Note that the freezer will change the dessert’s texture and is not recommended.
While brewed coffee is recommended for a more robust flavor, you can use instant coffee as a substitute.
Yes, Chocolate Tiramisu can be made a day in advance and stored in the refrigerator.
Use any brand you enjoy; I recommend 56%-72%. The higher the number, the less sweet it is. If using over 72%, increase the sugar to one cup (200g).
More Italian Recipes You Might Enjoy
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Layers of ladyfingers topped with chocolate mascarpone cream
- 1 Cup Hot espresso or brewed coffee (240ml)
- 3 Tablespoons Hot cocoa mix (21g)
- 5 Large Egg yolks, at room temperature (90g)
- 3/4 Cup Sugar (150g)
- 2 Cups Mascarpone Cheese at room temperature (2-8oz containers) (450g)
- 1/4 Cup Melted dark chocolate (56g)
- 1 teaspoon Vanilla extract
- 36 Ladyfingers
For the Chocolate Whipped Cream
- 1 1/2 Cups Whipped Cream, cold (360ml)
- 1/3 Cup Unsweetened natural cocoa powder (30g)
- 1/3 Cup Sugar (70g)
Place the hot cocoa mix in a wide bowl, then pour the hot espresso, coffee, or milk over it. Mix to incorporate and set aside to cool.
Make The Filling
Place the egg yolks and sugar in a bowl over a pan with simmering water over medium-low heat. Use a whisk to stir until the sugar has dissolved and you have a pale thick egg yolk mixture.
Remove from heat, then use a stand mixer or a hand mixer to whip the mixture until it cools to room temperature.
Gradually mix in the mascarpone cheese and whip until fully incorporated.
Drizzle in the melted chocolate and vanilla extract and incorporate.
Dip the bottom of the ladyfingers in the coffee mixture and arrange them in an even layer over an eight, or 9-inch, about 4-inch deep.
Only dip each cookie for 1-2 seconds, longer will result in soggy cookies.
Spread half of the chocolate mascarpone filling over the cookies, then repeat with the rest of the cookies and filling.
Place the dish in the refrigerator while you make the whipped cream.
Fill a pastry bag with the whipped cream, and pipe it over the top layer of the mascarpone filling.
When ready to serve, dust with cocoa powder.
Pour the heavy cream into a bowl of a stand mixer.
Add the cocoa powder, sugar, and vanilla extract.
Whisk on low and gradually increase speed to high as the cream thickens. Whisk until the cream has reached a stiff peak.
- Store the tiramisu in the refrigerator, covered with plastic wrap, for up to three days.
- If you wish to avoid using raw eggs, you can use pasteurized eggs or whip the mascarpone with the sugar, then gradually add 1 1/2 cups of whipped cream, followed by the chocolate.
- Use high-quality chocolate and mascarpone cheese.
- Add 1-2 tablespoons of dark rum or chocolate liqueur to the coffee mixture.
- Coat the top of the mascarpone cream with chocolate ganache instead of whipped chocolate. Allow the cheese to set for about one hour before pouring the ganache on top.
- Ensure the ingredients are all at room temperature. That means you may need to wait for the egg yolks and sugar mixture to cool to room temperature before adding the mascarpone cheese. Same with the hot coffee.