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If you like Tiramisu, you will LOVE this Easy Chocolate Tiramisu! It and takes the classic dessert to another level with layers of creamy chocolate ganache between the coffee-soaked ladyfingers and mascarpone cream. And what’s even better is that this recipe is ultra simple to make, with less than 20 minutes of active work and only 7 ingredients needed to assemble the Tiramisu.
WHY TRY CHOCOLATE TIRAMISU
I am sure I am not the only one who loves the layer of cocoa powder on Tiramisu. The rich chocolate flavor complements the sweetness of the mascarpone cream and the bitterness from the coffee beautifully.
So it is natural to wonder – what if there was more chocolate in Tiramisu? Turns out, it really works. As I was testing this recipe, I learned that just adding more cocoa powder won’t necessarily make for the best texture. Ganache is the answer – is rich and chocolatey, but also creamy and blends nicely with the mascarpone texture.
If you, like me, love the cocoa powder on Tiramisu, you will love this Easy Chocolate Tiramisu recipe!
INGREDIENTS REQUIRED
Here’s what you will need to make this Chocolate Tiramisu (exact quantities are listed in the recipe card at the bottom of this post):
Chocolate ganache:
- Heavy cream
- Semi sweet or dark chocolate – I prefer dark chocolate as the mascarpone cream is already sweet, but you can also opt for semi-sweet depending on your preferences
Mascarpone Cream
- Mascarpone cheese. I cannot stress the importance of getting a good quality Mascarpone cheese, as generic brands often result in clumpy, split mixtures. I strongly recommend Galbani, which has the smoothest mascarpone. Also, the mascarpone cheese should be slightly colder than room temperature. I take it out of the fridge about 20 minutes before using it
- Heavy whipping cream, chilled. Instead of using eggs to make the mascarpone cream mixture, I opted for just heavy cream in this recipe. It makes for a lighter mixture which is much easier to make (no need to temper or separate or whip eggs)
- Granulated sugar
- Vanilla
Assembly
- Ladyfingers or Savoiardi biscuits
- Espresso or strong brewed coffee – make sure the coffee is strong, and at room temperature (or cold)! I make espresso using my Nescafe machine, but you can also get it from a Starbucks, or make your own using a French press (with more coffee than usual) or instant coffee (but that doesn’t work as nicely in my opinion)
- Cocoa powder – you can use regular unsweetened or Dutch processed
HOW TO MAKE CHOCOLATE TIRAMISU
Let’s talk about how you make this Chocolate Tiramisu:
1. Prepare the ganache
Place the cream in a saucepan and heat over low flame until it just starts to boil. In the meanwhile, measure the chocolate in a heatproof bowl. Pour the hot cream over the chocolate, making sure all the chocolate is covered. Cover the bowl with a lid or plate and wait 5 minutes for the chocolate to melt. Then stir until you have a smooth, shiny ganache.
The ganache will be on the runny side, but don’t worry! Being runny means it is easier to spread in the layers, and it will thicken up as it cools down.
2. Make the mascarpone cream filling
This is easy, but also kind of easy to mess up, so read up!
First, combine the chilled heavy cream and sugar in a bowl and whisk until the cream becomes thicker (not quite at the soft peak stage). Then, add the mascarpone cheese, in 2-3 batches, and whisk slowly just until combined. As the mascarpone cheese is much thicker than heavy cream, it will make the overall mixture thicker, too, without needing to whisk for too long or trying to achieve stiff peaks. As soon as everything is combined and you have a thicker cream mixture, you’re done.
Now, it can be somewhat tricky to work with Mascarpone cheese, as it has the tendency to split or become grainy quite easily. Also, different brands will give very different outputs. So here are some important tips:
- Make sure you use good quality mascarpone cheese; I recommend Galbani
- Make sure the mascarpone cheese is slightly colder than room temp, but not all the way chilled
- After adding the mascarpone cheese to the heavy cream, do not overmix! The mixture can split fairly quickly, so watch like a hawk and whisk on low speed until just combined
- Adjust the amount of mascarpone cheese based on your preference. I recommend adding the mascarpone cheese in 2-3 batches, and pause and taste as you go. It might be that you want the mixture to not be too thick, or too cheesy – in which case you don’t need to add all the mascarpone cheese. Or you might want it to be thicker, in which case you can add all of it. In short, this measurement doesn’t have to be precise!
- If you have added all the mascarpone cheese and the mixture feels runny, you can whisk it for a few more seconds until it thickens up and reaches a spreadable consistency
- If you end up with a mixture that feels too thick, don’t worry – add more cream and fold with a spatula (avoiding a whisk or mixer as we don’t want to overmix)
If your mascarpone cream mixture looks slightly grainy, don’t worry. Usually it doesn’t taste grainy, and will be just fine. But if it looks curdled and split (like cottage cheese), it cannot be salvaged, unfortunately. So do be careful with this mixing step!
3. Assemble!
Time to assemble! See, I told you this recipe was easy!
This recipe makes the perfect amount for a 9×9″ dish of Tiramisu. You could also use an 8×8″ dish (a deep one), but I don’t recommend going for a larger pan as the ratios of the layers will be off.
Pour the espresso into a deep plate and mix in the cocoa powder. One by one, dip the ladyfingers into the espresso to soak them, and layer on the bottom of the pan. I recommend 2 seconds per side for each ladyfinger – less than that won’t soak them all the way, and any longer will make them too soggy.
Top the ladyfinger layer with half of the mascarpone cream, and use an offset spatula to spread it out evenly. Then, gently pour over half of the ganache and spread it out. You can use an offset spatula for this, too, but I found it easier to just tilt my pan in every direction and let the ganache spread itself.
After this, repeat: ladyfingers, mascarpone cream, ganache. For the top ganache layer, holding your dish and gently tilting it in each direction to spread the ganache will give you a perfectly smooth top.
Once you have assembled the tiramisu, place it into the fridge for at least 4 hours, ideally overnight, to fully cool down and set.
4. Serve
When you are ready to serve, generously dust cocoa powder onto the Tiramisu, and slice right in!
FREQUENTLY ASKED QUESTIONS
FAQ: how long ladyfingers, mascarpone split, individual serving
Ganache being grainy is usually an indication that the chocolate seized up and split due to being heated too fast. This usually happens if you heat the chocolate directly. This won’t happen if you let the cream come to just boiling and pour over the chocolate in a bowl (i.e., the chocolate isn’t directly heated).
If your ganache becomes split or grainy, try putting it over a double boiler (bain marie) and stirring until it comes together again.
If your mascarpone cream mixture runny, it could be because your mascarpone cheese has a different consistency or your heavy cream wasn’t whipped enough. Don’t worry – just whisk for a few seconds and it should thicken up as the cream inside reaches stiff peaks.
This happens when mascarpone cheese is overmixed (it is really quite sensitive) or you are using a lower quality brand of mascarpone cheese (they are not all created equal). I strongly recommend getting a good quality brand like Galbani, making sure the mascarpone cheese is slightly cooler than room temperature, and being very careful when mixing it with the cream. You want to do it at low speed just until combined.
It is okay if the mixture looks slightly grainy; sometimes that it just the texture of the mascarpone cheese. It shouldn’t taste grainy and will be good to eat.
The ideal dipping time is 2 seconds per side for the perfect soak.
However, it can vary depending on the brand of ladyfingers you are using (for example, the Whole Foods brand ladyfingers are larger than other brands and can take a bit longer to soak through). Therefore, I recommend dipping 1 ladyfinger for 2 seconds per side, waiting about 5 minutes, and checking if it has soaked all the way through. If you see a dry center, you might need to dip longer. If it becomes too soggy and soft, dip for less time.
Yes, you can prepare this Chocolate Tiramisu up to 2 days before serving (afterwards it does start to become a bit more soggy). Cover with plastic wrap and keep in the fridge, and dust with cocoa powder before serving.
Keep the Tiramisu stored in an airtight container in the fridge for up to 5 days.
You can use an 8×8″ dish or individual serving cups for this Tiramisu. It’s flexible based on how you like to layer Tiramisu!
You can use strong brewed coffee (e.g., made in a French press but add more coffee grains than you normally would) or strong instant coffee (instant espresso powder mixed with hot water).
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Ingredients
Chocolate ganache*
- 180g heavy cream (3/4 cup)
- 160g dark or semi sweet chocolate
Mascarpone cream (see notes)
- 2 1/2 cups heavy whipping cream, chilled (600g)
- 1/2 cup granulated sugar (110g)
- 1/2 tsp vanilla
- 8 to 12 ounces good quality mascarpone cheese (like Galbani), slightly cooler than room temperature
Assembly:
- ~30-35 ladyfingers
- 1 1/2 cups espresso (or strong coffee)
- 1 tbsp cocoa powder, + more for dusting
Instructions
Ganache:
- Bring the heavy cream to a boil in a saucepan, then pour over the chocolate in a heat-safe bowl
- Cover for 5 minutes, then stir until the chocolate melts and a smooth, shiny ganache forms
Mascarpone cream:
- Whisk the chilled heavy cream, sugar and vanilla in a bowl until the cream becomes thick
- Add the mascarpone cheese in 2-3 additions and mix on low speed until combined. Adjust the amount of mascarpone cheese based on your preference of taste and thickness
Assembly:
- Mix the cocoa powder in the cooled espresso (or strong coffee) and place in a deep plate
- Dip the ladyfingers into the espresso one at a time, for ~2 seconds per side, and arrange tightly in the bottom of a 9×9″ pan / dish
- Cover with half of the mascarpone cream and spread using an offset spatula
- Pour over half of the ganache and spread it
- Repeat the process, creating another layer of ladyfingers, mascarpone cream and ganache
- Cover and place the Chocolate Tiramisu in the fridge for at least 4 hours, ideally overnight
- Dust with more cocoa powder right before serving
Video Tutorial
Notes
- This Tiramisu is not too chocolatey, so if you want it to be more chocolatey, you can make more ganache
- The exact amount of mascarpone cheese added is up to your preference, depending on how cheesy and thick you want the filling to be, but I don’t recommend less than 8oz or more than 12 oz
- You can also assemble this Chocolate Tiramisu in individual serving cups
MORE TIRAMISU AND CHOCOLATE RECIPES
If you enjoyed this recipe, you will also love:
- My classic Italian Tiramisu with the perfect creamy texture and beautifully balanced flavor
- Hot chocolate tiramisu which is made with a hot chocolate mascarpone cream and hot chocolate poured on top
- Easy chocolate mousse cake with a chocolate genoise sponge, 2 ingredient chocolate mousse, and ganache
- Easy, rich and decadent tiramisu chocolate cake made with a rich and moist chocolate cake, tiramisu cream and cocoa powder
Comments
Sophia
Another amazing recipe Zoha! The chocolate ganache takes this tiramisu to the next level. It’s light and not overly sweet. The balance of chocolate and espresso is perfect. My ganache ended up a little thin after sitting , placed in freezer for about 30 mins for the perfect consistency. Definitely a keeper!
Zoha Malik
Thank you for the kind review, Sophia! I like the ganache to be runny so it’s easier to spread by tilting the pan but am glad you found a way to make it work 🙂
Tabi
Can I double this recipe?
Zoha Malik
Yes, of course!
Rishda
hello. is there an option to freeze this & How long for? thank you. great recipe
Zoha Malik
Hi Rishda! I haven’t tried that myself but it should work – cover and freeze for up to a couple of months, thaw overnight in the fridge before eating
Rishda
HOW IS THIS MORE ADDICTING THAN ORIGINAL TIRAMISU!!!!
Zoha Malik
HEHEHEHEHE I KNOW RIGHT
Hina
This recipe is a hit!! It was my first time
making tiramisu and this was the best one to follow. That touch of chocolate makes all the difference and this tiramisu isn’t overly sweet either. One I remake all the time for events now 😀
Zoha Malik
Thank you so much, Hina! And I totally agree, the chocolate helps break up the sweetness
Zainab Shuja
I made this without the chocolate ganache for a quick and easy spin on the tiramisu. It turned out SO good!
Zoha
YAY!
Dianne Zancan
Can you freeze this tiramisu
Pooja
Hi Zoha,
Thank you for a great recipe. I made it and it was a hit, everyone loved it . Unfortunately, my husband doesn’t like the taste of coffee. What can I dip the biscuits in as an alternative?
Ayesha
I tried this recipe using Biscoff instead of ladyfingers, and it turned out absolutely amazing! The flavor was rich and delicious, and the texture was perfect. Highly recommend giving it a try!
Zoha
Oooh, that sounds delicious
Rida M
My brother in law made this and it was so yummy!!!!
Zoha
Yay!
Suparna
I’ve made this chocolate tiramisu recipe so many times, and it’s perfect every single time. It’s easy to follow, comes together beautifully, and is always a crowd pleaser. Everyone who tries it, asks for the recipe! The rich chocolate flavor adds such a delicious twist to the classic tiramisu. Truly a staple in my dessert lineup—thank you, Zoha! Can’t wait to try more!
Zoha
Awh, you made my day. Thank you so so much!
Carrie
I’m in the middle of this and it doesn’t make sense! You mix the chocolate with the boiled heavy cream then you have a chilled cream with sugar and mascarpone? Where is the second heavy cream in ingredients?
Fatima
Super easy to make and assemble. Made tiramisu for the first time using this recipe, everyone loved it!
Didn’t have espresso so used instant coffee, about 8 tsp for 1.5-2cups.
Also, it tastes even better after 24 hours in the fridge, trust me, the flavour just marry together soo well after a day.
Thank you Zoha, as usual, reliably lovely and detailed recipes!
Sam
Hii!! If I want to halve the recipe, what size dish do you recommend using?
Aggi
So easy to make and tastes delish!
Diane
This is the absolute best tiramisu, all of my guests agree and are always so impressed
I am not fond of coffee in desserts and therefore use hot chocolate instead.
Also found that this fits in my 9×11.5 Pyrex dish better, since there seems to be so much more filling, likely due to the following:
Weighing ingredients seemed to yield more than measuring.
The Bella Casara Mascarpone (Quality Canadian Cheese) container holds 475 g or 16.7 oz.
I’ve been using the Milano Giant Lady fingers since it was all I could find, but will look for the smaller ones you use. I can see they would fit better. I used 2.5 pkgs, appx. 30.
I used Lindt or PC 75-85% dark chocolate bars.
My go to dessert now, especially if I’m making an Italian theme dinner.
Emma
Thank you so much Zona. I just used this recipe for a school project and it worked out so well.
Jane
I’ve been making your dessert recipes all week! All super delcious and easy to make. My family loved this recipe! thank youuu for sharing your recipes with us!
Super fan.. 🙂
Hi Zoha,
what do you recommend for hte conversion of 600g cream to cups?
Sylvia
Hi, would this hold if I make it in a springform pan?Thx