Indulge in the ultimate creamy and no-bake dessert with a luxurious twist on the classic Italian favorite – Chocolate Tiramisu! This mouthwatering creation takes the traditional tiramisu to a whole new level by incorporating rich layers of chocolate into every heavenly bite.
With a creamy and velvety mascarpone cheese, decadent chocolate ganache, and soft ladyfinger biscuits soaked in coffee, this Chocolate Tiramisu is every coffee and chocolate dessert lover’s dream come true.
How did I come up with Chocolate Tiramisu?
I’ve been on a tiramisu kick lately trying to experience and try different tiramisu flavors.
Here are some of my favorite variations:
Strawberry Tiramisu: Super light and fluffy, packed with strawberry flavor and is perfect for spring and summer.
Pistachio Tiramisu: Indulgent, luxurious, and just *chef’s kiss*. This dessert looks like it’s wearing a tuxedo, it’s perfect at every formal event or dinner table.
Mango Tiramisu: The ULTIMATE summer dessert. Extremely refreshing and light, and infused with mango flavor throughout the dessert. Mango is always the best summer flavor, and mixed into tiramisu just makes it much, much better.
Tiramisu Cheesecake: This combines my two favorite non Middle Eastern desserts. Creamy cheesecake + decadent tiramisu, the best of both worlds.
Why Make this Creamy Tiramisu?
- You have an unhealthy obsession with chocolate and coffee. Kidding. This dessert is so, so good! A perfect combination of coffee and chocolate!
- It’s eggless. Traditional tiramisu has egg yolks whisked into the cream. However, to make this easy and raw-egg free, I made it without. It still gives you the same flavor but without the hassle. Also, without the worry of scrambling your yolks.
- It’s a show stopper. Honestly. This dessert looks too good on every table, and it tastes even better.
Frequently Asked Questions (FAQs)
Absolutely. In fact, I encourage it! Make it 1-2 days ahead of serving day and it’ll be amazing.
I don’t recommend it, unless you know how to properly melt chocolate. If you don’t melt it correctly, the chocolate can seize and turn grainy which ruins the tiramisu and it’s texture/flavor.
Ingredients Needed for Chocolate Tiramisu:
Mascarpone cheese: The base of tiramisu. Every different tiramisu flavor uses mascarpone cheese. It’s firm, smooth, and so creamy.
Heavy cream: To make the cream fluffy and full of body, and to make the chocolate ganache.
Powdered sugar: To add sweetness and avoid the graininess that granulated sugar adds.
Semisweet chocolate chips: To make the chocolate ganache that goes into the filling, and as a garnish.
Instant coffee: to infuse more coffee flavor into the cream. Coffee and chocolate are a match made in heaven.
Unsweetened cocoa powder: For dusting, and for giving the classic tiramisu touch.
Vanilla extract: For some more flavor
Strong brewed espresso or coffee: For the distinct coffee flavor and to soften the ladyfingers.
Ladyfinger biscuits: These are a MUST for tiramisu. I know sometimes you can’t find them, but try your best. No other cookies work the exact way.
Chocolate shavings or cocoa powder, or ganache for garnish: Gotta make it look pretty!
How to Make Chocolate Tiramisu
Some simple steps that will help you make this tiramisu amazing:
First, you need to make the ganache. Add the heavy cream to a small pot on the stove, and heat up on medium-low heat. Meanwhile, add the semisweet chocolate to a large, heat safe bowl.
Once the heavy cream is hot, but not bubbling, pour it on top of the chocolate chips. Let it sit for 3-5 minutes without touching. Once the time is up, whisk gently using a whisk and until the chocolate is completely smooth. Set aside.
Now, to a large bowl or the bowl of a stand mixer, add the mascarpone cheese, the heavy cream, vanilla extract, instant coffee, powdered sugar, and 1 & ½ cups of the chocolate ganache. Use a whisk attachment, and let it whisk on medium speed until well mixed and fluffy. The cream should be in stiff peaks.
After that, start layering the tiramisu. Begin by lightly dipping the lady fingers into the coffee making sure not to over dip them otherwise they’ll be soggy. Layer them in 1 even layer in the bottom of a 9×13 pan.
Then, add half of the chocolate mascarpone cream. Make sure to spread it around evenly.
Now, drizzle the remaining chocolate ganache on top. Swirl the pan around to make sure the ganache gets evenly distributed.
After that, repeat the soaked lady fingers layer.
Now, top with the remaining chocolate cream and spread it evenly.
Refrigerate for a minimum of 6 hours, preferably overnight.
Finally, garnish with cocoa powder, chocolate shaving, and more ganache.
Pair this dessert with a cup of coffee for the ultimate chocolate and coffee lover’s dream.
Some More Recipes to Try:
Huweirneh (Palestinian Yogurt and Hedge Mustard)
Easy Zaatar and Sumac Focaccia
Fogaiyya (Stew from Gaza City)
Chicken Maqluba (Flipped Upside Down)
Authentic Palestinian Musakhan Recipe
Lemon Garlic Chicken (Jaj o Batata)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Chocolate Tiramisu
Ingredients
Chocolate Ganache
- 1½ cups heavy cream
- 1½ cups semi sweet chocolate chips
Chocolate Mascarpone Cream
- 2 cups heavy cream
- 16 ounces mascarpone cheese
- 1½ cups prepared chocolate ganache
- 1 cup powdered sugar or more to taste
- 15 ounces ladyfingers biscuits
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 2 cups strong brewed coffee
Instructions
To Make the Ganache
- Add the heavy cream to a small pot on the stove, and heat up on medium-low heat. Meanwhile, add the semisweet chocolate to a large, heat safe bowl.
- Once the heavy cream is hot, but not bubbling, pour it on top of the chocolate chips. Let it sit for 3-5 minutes without touching. Once the time is up, whisk gently using a whisk and until the chocolate is completely smooth. Set aside.
Chocolate Mascarpone Cream
- To a large bowl or the bowl of a stand mixer, add the mascarpone cheese, the heavy cream, vanilla extract, instant coffee, powdered sugar, and 1 & ½ cups of the chocolate ganache. Use a whisk attachment, and let it whisk on medium speed until well mixed and fluffy. The cream should be in stiff peaks.
Assembling The Tiramisu
- Begin by lightly dipping the ladyfingers in the coffee. Make sure not to over-dip them otherwise they'll be soggy. Layer them in 1 even layer in the bottom of a 9×13 pan.
- Spread half of the chocolate mascarpone cream on top of the soaked ladyfingers, making sure to spread it around evenly.
- Now, add the remaining chocolate ganache on top of the cream. You should have ½-¾ cup remaining. Swirl your pan around to get it to spread around evenly.
- Repeat the soaked ladyfinger biscuits.
- Add the remaining chocolate mascarpone cream and spread it evenly.
- Refrigerate for a minimum of 6 hours, preferably overnight.
- When serving, top with cocoa powder, chocolate shavings, or chocolate ganache.
Notes
- Make sure to do your ganache first so it has time to sit.
- Do not substitute melted chocolate. Improperly melted chocolate can seize and turn the dessert grainy and chunky.
- Top with cocoa powder when serving only, otherwise it might get damp.
