Hot Chocolate Tiramisu
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
*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!
