This double chocolate tiramisu is my favourite kind of dessert. Break in four ounces of chocolate into a bowl with a quarter cup of heavy cream. tart off by melting the two together because it will need to cool before you proceed with the rest of your recipe. You can melt them in a double boiler or you can melt them in a microwave.
Take your chocolate and cream and cook it in the microwave for a minute while stirring it repeatedly until it melts. Once cooled, set it aside. Take two tablespoons of unsweetened cocoa powder and dissolve it in hot water, that is your soaking liquid. For the base add mix cream in the stand mixer then add in sugar and the cold chocolate mixture then beat everything until combined and smooth. Add one cup of heavy cream and beat until light and fluffy.
Place it in the refrigerator as it needs to set and the cream cheese and whipped cream will all set together and become a little firmer. Once chilled, take your baking dish and pour one cup depending on the size of your pan or the shape of the chocolate mixture into the bottom of the pan. Spread it out then soak your ladyfingers in the soaking liquid and place it on the top of your mousse.
Once lined, pour another layer of the mousse mixture and spread it out. Place another layer of the dipped ladyfingers then a final layer of the mousse and cover the top with the mousse. Refrigerate for two hours or overnight and once set up, dust with a little bit of cocoa powder will add just a hint of chocolatey. Have a scoop of your beautiful layer of silky mousse and soaked ladyfingers and enjoy.
- 2 tablespoons unsweetened cocoa powder, plus more for garnish
- 1 1/2 cups heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 bar (8 ounces) cream cheese, room temperature
- 3/4 cup sugar
- 24 ladyfinger cookies (from a 7-ounce package)
- In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved.
- Set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted.
- Cool to room temperature.
- Transfer the cooled chocolate mixture to a mixing bowl; add cream cheese and sugar.
- Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
- Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish.
- One at a time, dip 6 ladyfingers in cocoa mixture, then arrange them in a single layer in a dish.
- Spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
- Cover the tiramisu, and refrigerate for at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.