Chocolate Cream Tiramisu
Jeremy is a chocolate lover! If chocolate isn’t an option for dessert, he doesn’t want it. One date night, we were out for dinner at an Italian restaurant and ordered the tiramisu because, of course, there wasn’t a chocolate option. As we were enjoying the dessert, he said, “This would be so much better if it was chocolate! Can you make me a chocolate tiramisu?”
And that’s how this chocolate tiramisu was born.
This is a dessert that requires lots of love, but don’t let the lengthy recipe scare you away. It’s a simple recipe that just needs time and patience.
Instructions:
For the Custard
5 egg yolks
¼ cup sugar (30 grams)
¼ cup arrowroot powder (30 grams)
2.5 cups whole milk (590 ml)
5.5 oz dark chocolate
For the Tiramisu
25–30 Savoiardi biscuits (ladyfingers)
2 ¾ cups heavy cream (600 ml)
½ cup coffee or espresso
2 tbsp Kahlúa (30 ml), optional
Directions:
To Make the Chocolate Custard
Heat the milk in a saucepan until it just begins to simmer or turns frothy, then turn off the heat and set aside. (Do not boil the milk.)
Put the egg yolks in a bowl with the sugar and mix until well combined. Add the arrowroot powder and mix again.
Slowly pour the warm milk into the egg yolk mixture, making sure to whisk between each addition—this prevents the eggs from curdling.
Once fully combined, pour the mixture back into the pot and heat over medium-low. Use a whisk and mix constantly until the mixture thickens enough to coat the back of a spoon (about 5–10 minutes).
Once thickened, add the chopped dark chocolate to the pot and stir until completely melted with no streaks remaining.
Transfer to a bowl, cover the top with plastic wrap or parchment paper, and let cool for 1–2 hours or overnight.
To make the Tiramisu
Take the chocolate custard out of the fridge and let it sit for 30 minutes.
Make the coffee and add Kahlua if using. Set aside to come to room temperature.
Put the heavy cream in an electric mixer and whisk until stiff peaks form.
Whisk the chocolate custard to ensure it is extra smooth, then fold half of the whipped cream into the chocolate custard. Once fully combined, fold in the other half.
Time to Assemble
Grab a 9x13 baking dish or your dish of choice.
Dip the ladyfingers into the coffee for 1–2 seconds on each side, then arrange them in a single layer in your dish (you may need to cut some pieces to fit).
Spread a big scoop of chocolate mousse on top of your ladyfingers and evenly distribute it across your dish.
Repeat the layering again, ending with the chocolate mousse layer on top.
Cover the dish and refrigerate for 6–8 hours or overnight for best results.
