When I say I can’t find the right words… I’ve whipped up various tiramisus, but this one! It’s not just a dessert; it’s a whole experience. This easy Hot Chocolate Tiramisu combines the best of two amazing winter treats. Hot chocolate is infused into every layer and generously poured on top of each slice for a heavenly flavor and texture.
For this delightful and simple treat, we use a hot chocolate mascarpone cream, coffee-soaked ladyfingers, and a touch of whipped cream.
Hot Chocolate Tiramisu
Ingredients
*Hot Chocolate:*
- 1 cup milk 240g
- 1 ¼ cup heavy cream 300g
- 3 tbsp powdered sugar
- 1 tsp espresso powder
- 12 oz good quality dark chocolate; between 60-70% cocoa 340g
*Hot Chocolate Mascarpone Cream:*
- 12 ounces good quality mascarpone cheese from the fridge (340g or 1 ½ 8 oz packs)
- ¼ cup granulated sugar 55g
- Pinch of salt
- About half of the hot chocolate from above
- 1 cup cold heavy whipping cream 240g
*Soak:*
- 1 ½ cup strong brewed coffee you can make it with hot water and 3-4 teaspoons of instant espresso powder if needed
- 2 tbsp cocoa powder
*Assembly & Decoration:*
- ~30-35 ladyfingers
- ¾ cup heavy cream chilled (180g)
- Cocoa powder for dusting
Instructions
*Hot Chocolate:*
- Combine all ingredients in a nonstick saucepan.
- Cook and stir on medium-low heat until the chocolate is fully melted and everything is well combined.
- Set aside to cool down to room temperature.
*Hot Chocolate Mascarpone Cream:*
- In a bowl, whisk mascarpone, sugar, salt, and half of the hot chocolate until combined and thickened.
- Add heavy cream and whisk until medium peaks form. Avoid overmixing.
*Soak:*
- Whisk coffee and cocoa powder in a wide-bottomed bowl.
*Assembly:*
- Dip ladyfingers in the soak for 1-2 seconds per side and arrange a layer in a 9×9″ pan.
- Spread half of the hot chocolate mascarpone cream evenly on top.
- Gently pour ~½ cup of hot chocolate on top and spread it by tilting the pan.
- Freeze for 10 minutes to set the hot chocolate.
- Repeat the three layers (ladyfingers, mascarpone cream, hot chocolate).
- Cover and refrigerate the tiramisu overnight (or at least 4 hours).
*Decoration & Serving:*
- Whip heavy cream to stiff peaks.
- Spread or pipe on top of the tiramisu.
- Dust with cocoa powder.
- Slice and serve with a bit of the remaining hot chocolate warmed up in the microwave, poured on top!