Best 4 Hot Chocolate Tiramisu Recipes

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Indulge in a symphony of flavors with our exquisite Hot Chocolate Tiramisu, a delectable dessert that harmonizes the richness of hot chocolate with the classic elegance of tiramisu. This extraordinary creation features layers of delicate ladyfingers soaked in a luxurious hot chocolate mixture, creating a moist and flavorful base. Between these layers lies a velvety mascarpone filling, infused with a hint of hot chocolate, striking a perfect balance between sweet and bitter. The Hot Chocolate Tiramisu is then dusted with a generous layer of cocoa powder, evoking a sense of nostalgia and warmth. This recipe also offers tantalizing variations, including a luscious raspberry hot chocolate tiramisu, a refreshing orange hot chocolate tiramisu, and a decadent Nutella hot chocolate tiramisu, each offering a unique flavor profile that caters to diverse palates.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE TIRAMISU



Chocolate Tiramisu image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h36m

Yield 12 servings

Number Of Ingredients 14

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish
2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Steps:

  • Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
  • Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
  • Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
  • Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
  • Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
  • Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
  • Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

CHOCOLATE TIRAMISU



Chocolate Tiramisu image

Notes: This dessert is at its best the next day, and will keep for up to 3 days. null For busy cooks, tiramisu is a great quick-trick because it gives the same effect as a time-consuming cake or custard dessert ? with no cooking. You can buy mascarpone at gourmet stores or on the Internet.

Provided by Food Network

Categories     dessert

Time 8h23m

Yield 8 to 10 servings

Number Of Ingredients 7

10 ounces best-quality semisweet chocolate (8 ounces coarsely chopped and 2 ounces peeled into shavings)
2 cups heavy cream
8 ounces mascarpone
2 cups espresso or very strong coffee, cooled
1/3 cup coffee liqueur (recommended: Kahlua)
About 44 ladyfingers (available at supermarkets and Italian bakeries)
Powdered sugar

Steps:

  • Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
  • Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
  • Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
  • When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
  • Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.

CHOCOLATE LOVERS' TIRAMISU



Chocolate Lovers' Tiramisu image

Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you'll be transported to your favorite trattoria.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons unsweetened cocoa powder, plus more for garnish
1 1/2 cups heavy cream
4 ounces semisweet chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
3/4 cup sugar
24 ladyfinger cookies (from a 7-ounce package)

Steps:

  • In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
  • Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
  • Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
  • Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Nutrition Facts : Calories 391 g, Fat 26 g, Fiber 1 g, Protein 6 g

CLASSIC TIRAMISù



Classic Tiramisù image

Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.

Provided by Alison Roman

Categories     dinner, lunch, weekday, custards and puddings, dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

4 large egg yolks
1/2 cup/100 grams granulated sugar, divided
3/4 cup heavy cream
1 cup/227 grams mascarpone (8 ounces)
1 3/4 cups good espresso or very strong coffee
2 tablespoons rum or cognac
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2 ounces bittersweet chocolate, for shaving (optional)

Steps:

  • Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
  • In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
  • Combine espresso and rum in a shallow bowl and set aside.
  • Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
  • Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
  • Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
  • Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams

Tips:

  • Using high-quality chocolate will greatly enhance the flavor of the tiramisu. Choose a chocolate with a cocoa content of at least 70%.
  • Make sure the coffee is strong and cold before using it to soak the ladyfingers. This will help to prevent the ladyfingers from becoming soggy.
  • Beat the egg yolks and sugar until they are thick and pale yellow. This will help to incorporate air into the mixture and make the tiramisu light and fluffy.
  • Fold the whipped cream into the mascarpone mixture gently. Overmixing can cause the mixture to deflate.
  • Chill the tiramisu for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the tiramisu to set.

Conclusion:

Hot chocolate tiramisu is a delicious and decadent dessert that is perfect for any occasion. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. Give it a try today and you won't be disappointed!

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