This chocolate tiramisu is a small-batch recipe made in a loaf pan and flavored with the addition of chocolate ganache.
Yield:6 Servings 1x
½ cup (85 gm) semisweet chocolate, chips or chopped
¾ cup plus 2 tablespoons heavy whipping cream, divided
1 cup (240 gm) warm espresso or strong-brewed coffee
2 tablespoons Kahlua or rum/coffee liquor
2 large egg yolks
¼ cup (50 gm) granulated sugar
8 ounces mascarpone cheese
½ teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
18–20 ladyfinger cookies (hard or soft is fine)
Prepare an 8”x4” loaf pan by lining it both ways with plastic wrap, extending the plastic beyond the sides. Set aside.
In a small saucepan over low heat, gently heat the chocolate chips and 2 tablespoons of whipping cream, stirring constantly, until melted and smooth. Do not overheat. Once chips are completely melted, remove from heat to a bowl and set in the fridge while you prepare the rest of the elements.
Combine the espresso and kahlua in a small bowl. Set aside.
In a medium bowl, beat the egg yolks and sugar together until thickened and pale, about 2-3 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Stir in the slightly cooled chocolate and cream mixture. Set aside.
In a separate bowl, beat the remaining heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
When you’re ready to assemble the tiramisu, dust the bottom of your prepared pan with a thin layer of cocoa powder. Working quickly and carefully, dip both sides of your lady fingers into the coffee/kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread 1/3 of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process twice with another layer of ladyfingers, cream, and cocoa powder for a total of three layers. Allow to set up in the fridge for 6 hours for cool removal from the pan. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge. When ready to serve, invert the pan onto a serving platter and peel back the plastic wrap. Dust with additional cocoa powder or grated chocolate if desired and serve slices.