Hot Chocolate:

• Add all ingredients to a nonstick saucepan
• Cook and stir on medium-low heat until the chocolate is fully melted and everything is combined
• Set aside to cool down to room temperature

Hot Chocolate Mascarpone Cream:

• Add the mascarpone, sugar, salt and about half of the hot chocolate from above to a bowl. Whisk on medium low speed until the ingredients are combined and start to thicken up
• Add the heavy cream and whisk on medium speed until the mixture reaches medium peaks (aka becomes thick and fluffy). Do not overmix as you will risk it becoming grainy. Note that this step can cause a bit of a splatter, so using a larger, deep bowl is best!

Soak:

• Whisk the coffee and cocoa powder in a wide bottomed bowl

Assembly:

• Dip the ladyfingers in the soak one by one, for about 1-2 seconds per side, and add a layer on the bottom of a 9x9" pan
• Add half of the hot chocolate mascarpone cream on top and spread it evenly
• Add ~1/2 cup of hot chocolate on top gently and spread it. I like to do this just by tilting the pan, as the hot chocolate just flows in every direction
• Put in the freezer for 10 minutes so the hot chocolate sets
• Repeat the same three layers once again (ladyfingers, mascarpone cream, hot chocolate). By the end, all of the mascarpone cream will be used up, but you should still have hot chocolate left over. This will be used for serving
• Cover and refrigerate the tiramisu overnight (or at least 4 hours)

Decoration & serving:

• Whip heavy cream to stiff peaks
• Spread or pipe on top of the tiramisu
• Dust with cocoa powder
• Slice up and serve with a little bit of the remaining hot chocolate, warmed up in the microwave, poured on top!