There’s something about tiramisu that feels like a warm hug at the end of a long day—creamy, bold, a little indulgent. I’ve been making traditional tiramisu for years, especially around the holidays when I need a make-ahead dessert that looks as good as it tastes. But one winter, after running out of espresso powder and spotting a forgotten bar of dark chocolate in my pantry, the idea for this Chocolate Tiramisu was born.
I’ve never looked back.
This version keeps the creamy mascarpone layers and the gentle bitterness of coffee-soaked ladyfingers, but introduces a rich layer of melted dark chocolate. It’s elegant, comforting, and perfect for everything from holidays to casual Tuesday nights.
Why You’ll Love This Recipe
- A chocolate-forward twist on a beloved classic
- No-bake and perfect for making ahead
- Light yet indulgent, with a balance of bold coffee and rich cocoa
- Simple ingredients with big flavor payoff
- Great for entertaining or treating yourself
Ingredients You’ll Need
For the Chocolate Cream Layer:
- 8 oz mascarpone cheese, room temperature
- 3 large egg yolks
- ½ cup granulated sugar
- 1¼ cups heavy whipping cream, chilled
- 4 oz dark chocolate (60–70%), melted and cooled
For the Coffee Layer:
- 1 cup strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional) – Kahlúa or Tia Maria add depth
- 1 tbsp unsweetened cocoa powder, for dusting
Assembly:
- 24–30 ladyfinger cookies (savoiardi) – Use crisp, dry ones
- Shaved chocolate or cocoa powder, for topping
How to Make Chocolate Tiramisu
Step 1: Melt the Chocolate
Chop and gently melt your chocolate using a double boiler or in the microwave in short bursts. Stir until smooth and let it cool slightly before using.
Tip: Let the chocolate cool fully to avoid thinning the mascarpone cream.
Step 2: Whip Egg Yolks and Sugar
In a heatproof bowl, whisk the yolks and sugar together until pale. Set the bowl over a pot of simmering water and whisk for 6–8 minutes until thick ribbons form. Let cool.
Step 3: Fold in Mascarpone and Chocolate
Once the yolk mixture has cooled slightly, beat in the mascarpone until smooth. Gently fold in the melted chocolate until the mixture is glossy and uniform.
Step 4: Whip the Cream
In a separate bowl, whip the cold cream to stiff peaks. Gently fold it into the mascarpone-chocolate mixture in batches, keeping the cream light and airy.
Step 5: Dip and Layer
In a shallow dish, combine the brewed coffee and liqueur. Dip ladyfingers quickly on each side (about 1 second) and line the bottom of a 9×9-inch dish.
Spread half the chocolate cream over the dipped ladyfingers. Dust with cocoa powder. Repeat with a second layer of dipped ladyfingers and the remaining cream.
Step 6: Chill
Cover and refrigerate for at least 6 hours or overnight. This allows the flavors to meld and the dessert to set.
Tips for the Best Results
- Use high-quality chocolate for depth of flavor.
- Don’t over-soak the ladyfingers – they should be moist, not mushy.
- Room-temp mascarpone and cold cream help create a smooth, fluffy texture.
- Overnight chilling gives the best flavor and structure.
Variations & Substitutions
- No mascarpone? Substitute with cream cheese plus a bit of cream for similar texture.
- More chocolatey? Add a tablespoon of cocoa powder to the mascarpone layer.
- Kid-friendly? Skip the liqueur or use decaf coffee. Hot cocoa works too.
- Dairy-free version: Use coconut cream and a dairy-free cream cheese alternative.
Serving Suggestions
Chocolate tiramisu pairs beautifully with:
- A cup of espresso or cappuccino
- After pasta or Italian-inspired dinners
- Served in individual cups for parties
- Semi-frozen in warmer months as an icebox-style dessert
Storage Instructions
- Refrigerator: Keep covered for up to 4 days. Flavor improves after the first day.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight.
- Reheating: Not necessary—this dessert is meant to be enjoyed chilled.
FAQs
Can I make it without eggs?
Yes. Skip the egg yolks and fold the melted chocolate directly into whipped mascarpone and cream. The texture will be lighter, but still delicious.
Can I use milk chocolate?
Yes, though it will be much sweeter. Add a pinch of salt to balance the flavor.
Is it safe to eat raw eggs?
The yolks are gently cooked over a double boiler, reducing risk. You can also use pasteurized eggs.
What if I don’t have coffee liqueur?
You can use vanilla extract, almond extract, or even hazelnut syrup for a twist.
Nutrition (Per Serving, Approximate)
- Calories: 370
- Protein: 5g
- Fat: 26g
- Carbohydrates: 27g
- Sugar: 18g
Chocolate Tiramisu is one of those recipes I come back to over and over—whether I’m hosting friends, celebrating something special, or simply craving a rich, creamy dessert. It’s approachable, impressive, and always disappears fast.