Chocolate Tiramisu
Chocolate Tiramisu
This delicious no bake recipe was created in Italy around 1960’s supposedly by a man named Roberto Linguanotto who was the owner of “Le Beccherie” restaurant.
The classic Italian dessert recipe is made with coffee instead of hot chocolate. Try both versions of tiramisu or even combine them if you can’t decide between chocolate and coffee. Same with fine liquor like rum. If you are not sure about using rum in your desserts or you need it to be kid friendly, leave the rum out of the recipe.
Because you are likely a chocolate lover, serve chocolate tiramisu with melted chocolate on top. This helps with the decoration and increases the memorable experience of this easy to make dessert.
Ingredients:
For the hot chocolate:
- 1 1/2 cups of milk
- 6 tbsp of grated 100% chocolate or cocoa powder
- 3 tbsp of sugar
- A pinch of salt
For the Chocolate Tiramisu:
- 1 ½ cups of grated 100% chocolate or cocoa powder
- 1 cup of sugar
- 6 egg yolks
- 1 cup of mascarpone cheese, room temperature
- 2 cups of whipped cream
- 30 – 35 ladyfingers cookies
- 2 tbsp of grated 100% cacao chocolate or Cocoa Powder
- A pinch of salt
- 3 tbsp of rum or 1 tsp rum extract, optional
Instructions:
For the hot chocolate:
- In a small saucepan, add the milk and wait until hot.
- Incorporate the grated 100% chocolate or cocoa powder, sugar and salt. Whisk really well until completely combined.
- Take off from the heat and set aside to cool down.
For the Chocolate Tiramisu:
- In a medium saucepan, combine the egg yolks, salt and sugar and grated 100% chocolate or cocoa powder. Mix well using either a whisk or an electric mixer.
- Using the double boiler technique*, cook egg yolks and sugar mixture, stirring for 10 minutes.
- Remove from the heat and give a good whisk until pale.
- Add the mascarpone cheese and mix to get ingredients integrated.
- In a large bowl, whip cream until doubled in size.
- Incorporate the cream into the mascarpone mixture. Fold the cream in to combine, don’t over mix to keep the fluffy texture as much as possible. Set aside.
To assemble:
- Prepare your mold. You can choose to use a 9 x 9 inch. pan or 6 individual round/square molds.
- Combine the rum/rum extract with the hot chocolate if you decide to use it.
- Dip each ladyfinger cookie into the hot chocolate mix. Make a layer of cookies in the pan/mold.
- Add a layer of cream on top of the cookies. Repeat the same process until pan/mold is full.
- Dust grated 100% chocolate or cocoa powder on top of the cake.
- Refrigerate for at least 4 hours before serving. Preferably leave in the refrigerator overnight.
Double boiler technique:
- In a large saucepan, over high heat, add about 2 cups of water. This will be the base of your double boiler.
- Use a heatproof bowl to place on top, here is here you will melt/cook/heat your ingredients. It needs to fit into the rim of the saucepan.
- Make sure the water doesn’t touch the bowl, you just want the steam to interact with the bowl above.
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