This tiramisu hot chocolate is made with a rich and creamy French-style hot chocolate with mascarpone cream to top it off! Perfect for dipping ladyfingers in it for the most luxurious experience.
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Notes from the baker
Once I started making hot chocolate in the thick and creamy French or European style, I could never go back to making it any other way. Thin and watery American hot chocolate just pales in comparison.
This tiramisu hot chocolate is a play on a classic tiramisu dessert by adding a touch of espresso into the hot chocolate and topping it with mascarpone cream and cocoa powder. Together, it tastes so rich and decadent and even more perfect when you dip ladyfingers into it and enjoy it all together.
Why you'll love this recipe
- Thick French-style hot chocolate. Known for being very rich and thick, like a drinking chocolate.
- Hint of espresso flavour. The espresso compliments the chocolate flavour and makes it taste even better.
- Rich mascarpone cream. Thicker than whipped cream and tastes just like the cream in a tiramisu.
Tools
- Small saucepan - For making and heating the hot chocolate on the stovetop. If you have to, you can also make this recipe in the microwave.
- Electric hand mixer - For whipping the mascarpone cream. You can also use a whisk but it'll take longer and the mascarpone cheese might get stuck in the wire hoops.
- Fine mesh sieve - For dusting cocoa powder on top of the mascarpone cream for a classic tiramisu look.
Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Mascarpone cheese
- Whipping cream or heavy cream
- Powdered sugar
- Vanilla extract
- Milk
- Dark chocolate or semi-sweet chocolate
- Instant espresso powder
- Ladyfingers
- Cocoa powder
Storage
This tiramisu hot chocolate should be served hot and fresh for the best experience.
The hot chocolate can be made ahead of time and kept warm or reheated when serving. It will thicken as it cools so it's important to serve it hot.
The mascarpone cream can be stored covered in the fridge for up to 3 days.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More hot chocolate recipes to try
Recipe
Tiramisu Hot Chocolate
Equipment
Ingredients
Mascarpone Cream
- 100 g mascarpone cheese, cold
- 100 g whipping cream, cold
- 25 g powdered sugar
- ½ teaspoon vanilla extract
Hot Chocolate
- 470 g milk
- 280 g whipping cream or heavy cream
- 150 g dark chocolate or semi-sweet chocolate, finely chopped
- 1 tablespoon instant espresso powder
- ladyfingers, for dipping
- cocoa powder, for dusting
Instructions
Mascarpone Cream
- Whip cream: In a small mixing bowl, add the mascarpone cheese, whipped cream, powdered sugar, and vanilla extract. Use a hand mixer to beat until it becomes soft peaks. Set aside.
Hot Chocolate
- Simmer: In a small saucepan, add the milk and whipping cream. Cover and heat the mixture on low-medium heat until it just comes to a simmer.
- Melt chocolate: Add the chopped chocolate and espresso powder. Let it sit for 1-2 minutes and then stir until all the chocolate has melted.
- Serve: Pour the hot chocolate into your mugs. Serve hot as the hot chocolate will thicken as it cools. Top with a dollop of mascarpone cream. Use a fine mesh sieve to dust cocoa powder on top of the cream. Garnish with ladyfingers.
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