Indulge in a slice of pure chocolate bliss with this Chocolate Tiramisu—a rich, elegant twist on the beloved Italian classic. Layers of cocoa-soaked ladyfingers, silky mascarpone cream, and a luxurious dark chocolate ganache make this dessert unforgettable. It’s the kind of treat that turns any occasion into something special.
✨ Why You’ll Love This Chocolate Tiramisu
- Deep, chocolate flavor: Dark chocolate ganache adds richness to the classic coffee and mascarpone combo.
- Stunning presentation: Layered and dusted with cocoa for a sophisticated finish.
- Great for gatherings: This crowd-pleaser never lasts long.
- Make-ahead magic: It tastes even better after chilling—perfect for prepping in advance.
🍫 Ingredients
For the Chocolate Ganache:
- 1 cup heavy cream
- 7 oz dark chocolate, finely chopped
For the Mascarpone Cream:
- 4 egg yolks
- 1 cup granulated sugar
- 1 tbsp rum (or Marsala/brandy)
- 18 oz mascarpone cheese, room temperature
- 2 cups heavy cream
For the Coffee Soak:
- 1½ cups strong brewed coffee or espresso, warm
- 1 tbsp granulated sugar
- 1 tbsp unsweetened cocoa powder
For Assembly:
- 24–30 soft ladyfingers
- Cocoa powder, for dusting
🧑🍳 How to Make Chocolate Tiramisu
1. Make the Ganache
Heat cream in a saucepan until just boiling. Pour over chopped chocolate in a bowl. Let sit 5 minutes, then stir until smooth. Cool slightly.
2. Prepare the Mascarpone Cream
Whisk egg yolks, sugar, and rum until pale and fluffy. Beat in mascarpone until smooth. Whip the heavy cream in a separate bowl to stiff peaks. Gently fold it into the mascarpone mixture.
3. Mix the Coffee Soak
Sift cocoa powder into a bowl. Stir in sugar and warm coffee until dissolved.
4. Assemble the Layers
Spread a thin layer of ganache in the bottom of an 8×8-inch dish. Dip each ladyfinger briefly in the coffee soak and arrange in the dish. Spread 1/3 of the mascarpone cream over the top and drizzle with ganache. Repeat the layers, ending with mascarpone.
5. Finish and Chill
Dust the top with cocoa powder. Refrigerate for at least 2 hours or overnight. Serve chilled.
💡 Tips for Success
- Use quality ingredients: Especially for the mascarpone, chocolate, and coffee.
- Dark chocolate is best: Choose 60–70% cocoa for a rich ganache.
- Choose your booze: Rum, Marsala, or brandy all work beautifully.
- Room temperature matters: Let the mascarpone soften for a smooth texture.
- Fold gently: Keep the whipped cream airy by folding, not stirring.
- Dip quickly: Don’t oversoak the ladyfingers—they’ll get soggy fast.
- Balance the layers: Spread cream and ganache evenly for the best texture in every bite.
🧊 Storage
- Refrigerator: Cover tightly and refrigerate for up to 3 days. Best enjoyed within 24–48 hours.
- Freezing: Not recommended—the texture of the cream and ladyfingers may change when thawed.