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Chocolate Tiramisu Recipe

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★★★★★

4.6 from 126 reviews

This Chocolate Tiramisu is a luscious twist on the classic Italian dessert, featuring layers of rich chocolate custard, whipped cream, and cocoa-dipped Savoiardi biscuits. The smooth chocolate custard made from dark chocolate and egg yolks blends seamlessly with light whipped cream, creating a creamy, indulgent treat perfect for any occasion. Chilling the dessert for several hours enhances the flavors and texture for a truly delightful experience.

Ingredients

Scale

Chocolate Custard

  • 5 egg yolks
  • ⅓ cup sugar (70g)
  • ¼ cup cornstarch (30g)
  • 2.5 cups whole milk (590ml)
  • 5.5 ounces dark chocolate 70% cocoa, roughly chopped (150g)

Tiramisu Assembly

  • 25–30 Savoiardi biscuits (ladyfingers)
  • 2 + ¾ cups heavy cream (double cream UK) (600ml)
  • 2 tablespoons cocoa powder
  • 2 teaspoons sugar
  • 1.5 cups hot water

Instructions

  1. Make the chocolate custard: Heat the milk in a saucepan until it just begins to simmer, then turn off the heat and set aside. In a large bowl, whisk the egg yolks with sugar until combined, then add cornstarch and mix thoroughly.
  2. Combine milk and egg mixture: Slowly pour the warm milk into the egg yolk mixture while constantly whisking to prevent lumps. Pour the combined mixture back into the saucepan and heat over medium-low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon, about 5-10 minutes. Increase heat slightly if thickening is slow.
  3. Add chocolate: Once thickened, stir in the chopped dark chocolate until fully melted and smooth with no streaks. Transfer the custard to a bowl, cover it with plastic wrap directly on the surface to prevent a skin, let cool, then refrigerate for 1-2 hours or up to 1-2 days.
  4. Prepare cocoa mixture and whipped cream: Mix cocoa powder and sugar in a bowl, then whisk in hot water until smooth. In a separate large bowl, use an electric mixer to whip the heavy cream to soft peaks.
  5. Combine custard and whipped cream: Bring the custard out of the fridge 30 minutes before assembly. Whisk it briefly to smooth, then fold half of the whipped cream into the custard gently until combined. Add the remaining whipped cream and fold in carefully.
  6. Assemble the tiramisu: Quickly dip each Savoiardi biscuit into the cocoa liquid (1-2 seconds per side) and arrange a single layer in your serving dish. Spread just under half of the chocolate cream mixture over the biscuits. Add another layer of dipped biscuits on top.
  7. Finish layering: Spread the remaining chocolate cream over the second biscuit layer or spread a thin layer and pipe the rest decoratively on top using a round nozzle if desired.
  8. Chill and serve: Refrigerate the tiramisu for at least 6-8 hours or preferably overnight. Just before serving, dust the top with a little cocoa powder for garnish.

Notes

  • Use fresh eggs and ensure they are properly cooked in the custard to avoid any health risks.
  • Covering custard with plastic wrap directly prevents skin formation.
  • You can make the chocolate custard 1-2 days in advance to save time.
  • Dipping Savoiardi briefly is important to avoid sogginess.
  • Allowing the tiramisu to chill overnight improves texture and flavor melding.
  • Use 70% dark chocolate for a balanced bittersweet flavor.
  • If the custard thickens too slowly, adjust heat slightly but avoid boiling to prevent curdling.

Keywords: Chocolate Tiramisu, Italian dessert, chocolate custard tiramisu, tiramisu recipe, dark chocolate tiramisu, classic tiramisu twist

Find it online: https://annakocht.com/chocolate-tiramisu-recipe/