I’ve always been a fan of tiramisu, but when I crave something with a little extra crunch and chocolatey richness, this chocolate tiramisu hits the spot. It’s indulgent, yet light, and the perfect balance of creamy mascarpone, coffee-soaked ladyfingers, and a crisp chocolate shell. If you’re a fan of both tiramisu and chocolate, this recipe will quickly become your new favorite!
The Sweet Evolution of My Tiramisu Journey
Tiramisu is one of those desserts that my family and I absolutely adore. Over the years, it has become a symbol of our sweet family moments.
The first time I tasted it was at a family gathering, and the flavor instantly won us over. From that moment, I started making tiramisu, and it’s been a beloved tradition in our home ever since.
My early attempts were labors of love – carefully separating eggs, whipping mascarpone to just the right consistency, and brewing the perfect espresso dip.
The look on my husband’s face when he tasted my first successful attempt (after three failed batches!) made all the effort worthwhile. Those classic versions still make regular appearances at family birthdays and holidays.
But the real fun began when I started playing with flavors. Our daughter’s obsession with strawberries inspired the fruity version that’s now her birthday cake every year. The matcha variation was born from a memorable trip to Kyoto, while the Biscoff creation came about during a playful “clean out the pantry” experiment that turned into a new family favorite.
Flavor Variations I’ve Tried:
Why you’ll love this recipe
I love that I can adjust this recipe to suit everyone’s tastes and dietary preferences. For instance, I don’t use alcohol or raw eggs, so it’s safe for kids and anyone who might have dietary concerns. You won’t miss the alcohol, and the rich flavor is still there. And for those who aren’t coffee fans, you can swap the coffee for milk, as I’ve done in my strawberry tiramisu.
Why My chocolate tiramisu is Special:
- Always alcohol-free so the whole family can enjoy
- Eggless versions that are safer for kids and pregnant friends
- Customizable bases – coffee for traditionalists, milk for kids, or fruit infusions
- Seasonal twists that celebrate whatever fruits are at their peak
Success Tips for Chocolate Tiramisu
Over the years, I’ve picked up some key tips that really help make my tiramisu turn out perfect every time. Here are the things I’ve learned that make a big difference:
- Whipping the Cream: Make sure your whipping bowl is completely free of water and oil—this can affect how the cream whips. Keep an eye on the texture as you whip, stopping when you reach soft peaks. This gives the tiramisu mixture the smooth, creamy texture it needs.
- Mascarpone Cheese: Let the mascarpone soften at room temperature before using it. This helps it blend more easily with the whipped cream. When mixing, be gentle to avoid overworking the cream, which can make it grainy.
- Dipping Ladyfingers: Don’t soak the ladyfingers for too long! A quick dip is enough to absorb the coffee flavor while keeping them firm enough to hold up during assembly.
- Melting the Chocolate: When melting chocolate over hot water, keep the water temperature around 50-60°C (122-140°F). Too hot, and it can mess up the chocolate. Stir in one direction to ensure it melts evenly.
- Freezing and Cutting: Don’t freeze the chocolate layer for too long, or the tiramisu may become too hard. When cutting, dip your knife in hot water and wipe it dry. Clean the knife after each slice to keep the cuts neat and smooth.
Ingredients:
For the tiramisu mixture:
- 250g heavy cream
- 25g granulated sugar (adjust sweetness to taste)
- 15-20 ladyfinger biscuits (adjust number according to the size of your container)
- 150g coffee liquid (instant coffee dissolved in hot water or freshly brewed coffee)
- 250g mascarpone cheese (softened at room temperature)
For the chocolate crunchy shell:
- 90g dark chocolate (60% – 70% cocoa content)
- 35g coconut oil (can substitute with butter)
- 40g crushed peanuts (can substitute with other crushed nuts like almonds or hazelnuts)
Instructions:
Whip the heavy cream: Pour 250g heavy cream into a clean, dry bowl and add 25g sugar. Use an electric mixer to start on low speed to combine the cream and sugar, then increase the speed to medium. Whip until the cream thickens and forms soft peaks (when the mixer is lifted, the cream should form a slight curve). Be careful not to overwhip, as this can affect the texture.
Mix in the mascarpone cheese: Take 250g mascarpone cheese out of the fridge and allow it to soften at room temperature for 30-60 minutes. Once softened, add it to the whipped cream and mix using a hand mixer until well combined. Gently fold with a spatula to ensure the mixture stays light and airy.
Assemble the tiramisu: Pour 150g coffee liquid into a shallow dish. Quickly dip each ladyfinger into the coffee, making sure they are evenly soaked but not too soggy. Arrange the dipped ladyfingers at the bottom of your container, pressing them together tightly. Spread a layer of mascarpone mixture over the ladyfingers, smoothing it out with a spatula. Repeat the layering process, adding more soaked ladyfingers and mascarpone mixture. Once done, cover and refrigerate for at least 6 hours (overnight is best).
Make the chocolate shell: In a heatproof bowl, place 90g dark chocolate and melt it over a pot of simmering water (double boiler method). Stir until the chocolate is completely melted. Once melted, add 35g coconut oil and stir until fully incorporated. Then, mix in 40g crushed peanuts.
Pour the chocolate: After the tiramisu has chilled, remove it from the fridge and pour the chocolate mixture over chilled tiramisu, tilting to coat evenly. Ensure the chocolate layer covers the entire surface of the tiramisu.
Freeze to set: Place the tiramisu in the freezer for about 10 minutes to allow the chocolate to set. Don’t freeze for too long, as you want the dessert to remain creamy on the inside.
Serve: After freezing, remove the tiramisu from the freezer and let it sit for 1-2 minutes at room temperature before cutting it into 6 pieces. Serve and enjoy your delicious chocolate tiramisu!
Frequently Asked Questions
Can I use store-bought ladyfingers?
Absolutely! While I prefer using my homemade ladyfingers for a personal touch, store-bought ones work just as well in this recipe. Just be sure they’re fresh so they can soak up the coffee properly, giving your tiramisu the right texture.
Can I substitute the coconut oil? If you don’t have coconut oil, you can use butter in the same amount (35g) as a substitute. It will give a similar creamy texture.
How long can I store this dessert? You can store it in the fridge for up to 3 days. If you have leftovers, it’s best to eat them within that time frame for the best texture.
Can I make this dessert without alcohol? This recipe does not include alcohol, so it’s perfect for those who prefer non-alcoholic desserts!
No-Bake Chocolate Tiramisu (Eggless)
Ingredients
For the tiramisu mixture:
- 250 g heavy cream
- 25 g granulated sugar adjust sweetness to taste
- 15-20 ladyfinger biscuits adjust number according to the size of your container
- 150 g coffee liquid instant coffee dissolved in hot water or freshly brewed coffee
- 250 g mascarpone cheese softened at room temperature
For the chocolate crunchy shell:
- 90 g dark chocolate 60% - 70% cocoa content
- 35 g coconut oil can substitute with butter
- 40 g crushed peanuts can substitute with other crushed nuts like almonds or hazelnuts
Instructions
- Whip the heavy cream: Pour 250g heavy cream into a clean, dry bowl and add 25g sugar. Use an electric mixer to start on low speed to combine the cream and sugar, then increase the speed to medium. Whip until the cream thickens and forms soft peaks (when the mixer is lifted, the cream should form a slight curve). Be careful not to overwhip, as this can affect the texture.
- Mix in the mascarpone cheese: Take 250g mascarpone cheese out of the fridge and allow it to soften at room temperature for 30-60 minutes. Once softened, add it to the whipped cream and mix using a hand mixer until well combined. Gently fold with a spatula to ensure the mixture stays light and airy.
- Assemble the tiramisu: Pour 150g coffee liquid into a shallow dish. Quickly dip each ladyfinger into the coffee, making sure they are evenly soaked but not too soggy. Arrange the dipped ladyfingers at the bottom of your container, pressing them together tightly. Spread a layer of mascarpone mixture over the ladyfingers, smoothing it out with a spatula. Repeat the layering process, adding more soaked ladyfingers and mascarpone mixture. Once done, cover and refrigerate for at least 6 hours (overnight is best).
- Make the chocolate shell: In a heatproof bowl, place 90g dark chocolate and melt it over a pot of simmering water (double boiler method). Stir until the chocolate is completely melted. Once melted, add 35g coconut oil and stir until fully incorporated. Then, mix in 40g crushed peanuts.
- Pour the chocolate: After the tiramisu has chilled, remove it from the fridge and pour the chocolate mixture over chilled tiramisu, tilting to coat evenly. Ensure the chocolate layer covers the entire surface of the tiramisu.
- Freeze to set: Place the tiramisu in the freezer for about 10 minutes to allow the chocolate to set. Don't freeze for too long, as you want the dessert to remain creamy on the inside.
- Serve: After freezing, remove the tiramisu from the freezer and let it sit for 1-2 minutes at room temperature before cutting it into 6 pieces. Serve and enjoy your delicious chocolate tiramisu!