Triple Chocolate Tiramisu Recipe
When only the most decadent dessert will do, you'll turn to this triple chocolate tiramisu every time. A chocolate-mascarpone filling is layered between Italian ladyfingers soaked in crème de cacao-spiked coffee and topped with rich cocoa powder to make a chocolate lover's dream dessert.
How to Make the Best Triple Chocolate Tiramisu
This triple chocolate tiramisu is the ultimate indulgence for chocolate lovers everywhere. The combination of silky chocolate-mascarpone cream, coffee-soaked ladyfingers, and a dusting of rich cocoa powder creates a dessert that’s both elegant and utterly decadent.
What makes this tiramisu special is the triple layer of chocolate flavor—from the melted semisweet chocolate mixed into the mascarpone cream, to the crème de cacao liqueur in the coffee dipping mixture, to the final cocoa powder topping. Every spoonful is a luxurious, melt-in-your-mouth experience that tastes far more complicated than it actually is to make.
While tiramisu traditionally requires at least six hours of chilling time, that’s actually a bonus—you can prepare this dessert in advance, making it perfect for entertaining. Serve it straight from the refrigerator for the best texture and flavor, and watch as your guests fall in love with every chocolate-filled bite.
Triple Chocolate Tiramisu
When only the most decadent dessert will do, you'll turn to this triple chocolate tiramisu every time. A chocolate-mascarpone filling is layered between Italian ladyfingers soaked in crème de cacao-spiked coffee and topped with rich cocoa powder to make a chocolate lover's dream dessert.
Ingredients
Coffee Mixture
Chocolate Filling
Assembly
Instructions
Prepare Coffee Mixture
- In a small bowl, mix together the espresso or coffee, ¼ cup white sugar and crème de cacao until the sugar dissolves. Set aside to cool as you prepare the remaining ingredients.
Make Chocolate Filling
- Add chopped chocolate and butter to a heat-resistant bowl and place over pot of simmering water. Stir constantly until melted and smooth. Check the water to make sure it's just a simmer and not boiling. If it boils, turn down heat.
- Add one yolk at a time to the bowl over simmering water and whisk until well combined in the melted chocolate and the mixture is smooth.
- Remove the bowl from the simmering water and allow it to cool in the refrigerator for about 10 minutes. After cooling, remove from the refrigerator and beat in the softened mascarpone and ⅓ cup white sugar just until light and fluffy. Don't overmix.
- In a large mixing bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated.
Assemble and Chill
- Quickly dip each ladyfinger into the cooled coffee mixture, about one to two seconds. Layer on the bottom of an 8-inch-by-8-inch baking dish. Spread half of the chocolate-mascarpone filling on top. Repeat with the remaining ladyfingers and spread the other half of the chocolate-mascarpone filling as the final layer.
- Using the fine-mesh sieve, dust the tiramisu with cocoa powder. Cover with plastic wrap and refrigerate for at least six hours. Enjoy!
Notes
- This classic Italian dessert requires no baking, just chilling time for the perfect texture.
- Use quality chocolate and fresh eggs for the best results.
- The tiramisu can be made up to 24 hours in advance.