Chocolate Tiramisu is a luxurious twist on the classic Italian dessert, layered with chocolate ganache, mascarpone cream, and coffee or chocolate-soaked ladyfingers. This no-bake dessert is rich, creamy, and perfect for any special occasion.
Why You’ll Love This Recipe
- Combines the elegance of tiramisu with the indulgence of chocolate
- No baking required—just layer and chill
- Easy to make ahead for parties or gatherings
- Versatile: adjust coffee strength, sweetness, or add liqueur
- Creamy, dreamy texture with layers of flavor
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ladyfingers (Savoiardi biscuits)
- Strong brewed coffee or espresso, cooled
- Dark or semi-sweet chocolate
- Heavy cream
- Mascarpone cheese
- Sugar
- Vanilla extract
- Unsweetened cocoa powder
- Optional: coffee liqueur (like Kahlua), egg yolks (for classic cream), chocolate shavings
Directions
- Brew coffee and let it cool. Optionally, stir in coffee liqueur.
- Make chocolate ganache by heating cream and pouring it over chopped chocolate. Stir until smooth.
- Whip mascarpone with sugar and vanilla until creamy. Optionally, fold in whipped cream or egg yolk custard.
- Quickly dip ladyfingers into coffee. Don’t soak—just a fast dip.
- In a dish, layer:
- Coffee-dipped ladyfingers
- Mascarpone cream
- Chocolate ganache (spread or drizzle)
- Repeat layers once more
- Finish with a layer of cream and dust with cocoa powder. Add chocolate shavings if desired.
- Cover and chill at least 4 hours (preferably overnight) before serving.
Servings and timing
- Servings: 8–10
- Prep time: 30 minutes
- Chill time: 4+ hours
- Total time: ~4.5 hours
Variations
- Replace coffee with hot chocolate for a kid-friendly version
- Add fruit like raspberries or cherries between layers
- Use whipped cream instead of eggs for a no-egg version
- Add chocolate pastry cream for extra richness
- Layer in individual glasses for personal servings
Storage/reheating
- Store covered in the refrigerator for up to 2 days
- Not suitable for freezing (texture changes)
- Best served chilled straight from the fridge
- Make ahead the day before for best flavor and structure
FAQs
1. Can I skip the coffee?
Yes, use hot chocolate or milk for a coffee-free version.
2. Is it okay to use raw eggs in the cream?
Use pasteurized eggs or opt for an eggless mascarpone cream for safety.
3. Can I make it alcohol-free?
Absolutely—just omit the liqueur or replace it with extra coffee.
4. How long does it need to chill?
At least 4 hours; overnight is ideal.
5. Can I use store-bought whipped topping?
Yes, though homemade whipped cream is richer and tastier.
6. What chocolate works best?
Use good-quality semi-sweet or dark chocolate for ganache and garnish.
7. Can I make this gluten-free?
Yes, use gluten-free ladyfingers or sponge cake.
8. Why is my tiramisu runny?
Too much soaking or under-whipped cream can cause runniness—be gentle with dipping and firm up the cream.
9. Can I make this in advance?
Yes, it tastes even better the next day.
10. Can I serve it frozen?
No, freezing affects the texture. Keep it chilled, not frozen.
Conclusion
Chocolate Tiramisu is a creamy, decadent dessert with layers of mascarpone, chocolate, and soaked ladyfingers that melt in your mouth. It’s simple to make, stunning to serve, and always a hit. Perfect for celebrations or a sweet weekend treat.
PrintChocolate Tiramisu Recipe
A decadent twist on classic tiramisu, layering coffee‑soaked ladyfingers with rich chocolate ganache and creamy mascarpone for a chocolaty, elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (includes chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No‑Bake Layered
- Cuisine: Italian‑Inspired
- Diet: Vegetarian
Ingredients
- 7 oz semi‑sweet or dark chocolate (for ganache)
- ½ cup heavy cream (for ganache)
- 2 cups mascarpone cheese
- 1 cup heavy whipping cream, chilled
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1½ cups strong brewed coffee
- 1 packet ladyfingers (about 24–28)
- Cocoa powder, for dusting
Instructions
- Make ganache: heat ½ cup cream until just simmering; pour over chopped chocolate, let sit 1 min, stir until smooth, then cool slightly.
- Brew strong coffee, sweeten to taste and let cool.
- In a bowl, whip 1 cup cream with sugar and vanilla to stiff peaks; fold into mascarpone until smooth.
- Arrange half the ladyfingers in a baking dish; briefly dip in coffee and layer them.
- Spread half the mascarpone cream, then drizzle half the ganache.
- Repeat layers: dipped ladyfingers, mascarpone, remaining ganache.
- Dust top with cocoa powder; refrigerate at least 2 hours (preferably overnight) before serving.
Notes
- Use quality chocolate (at least 60 % cocoa) for best flavor.
- Don’t over‑soak ladyfingers—quick dips keep texture intact.
- Makes ahead up to 2 days in advance—flavors improve with time.
- Optional: add coffee liqueur like Kahlúa or Marsala to soak for an adult version.
- For lighter version, omit ganache and dust extra cocoa powder.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 389 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 95 mg