• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Inside The Rustic Kitchen
  • Recipe Index
  • FREE Italian Food Club
  • Tips & Tricks
  • About Us & Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • My Recipe Box
  • About us
  • Subscribe!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Italian Desserts

    Irresistible Chocolate Tiramisu

    Published: Aug 8, 2022, Last updated: Aug 8, 2022 by Emily This post may contain affiliate links.

    97 shares
    • Facebook
    • Yummly
    • Reddit
    Recipe Print

    How to make a truly irresistible and decadent Chocolate Tiramisu. Made with savoiardi biscuits (ladyfingers) dipped in chocolate and layered with a rich and smooth chocolate cream.

    Chocolate tiramisu in an oval dish sitting on a rustic wooden background with pieces of chocolate at the side

    If you're a fan of chocolate, you're going to fall in love with this dessert.

    It's a fun twist on a classic Italian tiramisu but it's made without raw eggs, coffee or alcohol.

    It's rich, smooth and decadent and utterly addictive. You'll notice there are quite a few step by step photos involved but trust me, the recipe is pretty simple and easy.

    The most time-consuming part is the chilling time but let me tell you....it's so worth the wait!

    See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below.

    Jump to:
    • Ingredients
    • Step by step photos and instructions
    • Recipe tips, variations and FAQs
    • 📖 Full Recipe

    Ingredients

    See the list below for everything you need to make our chocolate tiramisu plus some tips and possible substitutions.

    An overhead shot of chocolate tiramisu ingredients which are, dark chocolate, whole milk, egg yolks, cornstarch, cocoa powder, sugar, heavy cream and Savoiardi biscuits (lady fingers).
    • Chocolate custard - this is made with whole milk, egg yolks, sugar, cornstarch and dark chocolate (70%+). You'll need to let this cool before continuing with the rest of the recipe.
    • Savoiardi biscuits - If you can find Italian Savoiardi biscuits use them rather than ladyfingers which are slightly smaller and denser. If you do use ladyfingers you'll need to soak them for a few seconds longer.
    • Heavy cream (double cream UK) - be careful not to overwhip the cream, you want it to have soft peaks.
    • Cocoa and sugar - a simple mix of cocoa powder, sugar and hot water is used to dip the Savoiardi. Alternatively, you can use a hot chocolate mix.

    Step by step photos and instructions

    Heat the milk - heat the milk in a saucepan to a simmer then turn off the heat and set aside.

    Make the egg mixture - Put the egg yolks and sugar in a bowl, mix to combine then add the corn starch and mix in (photos 1 & 2).

    Four photos in a collage showing how to whisk egg yolks with sugar and corn starch and heat up milk in a saucepan.

    Add the milk - Slowly pour the warm milk into the eggs whilst continuously whisking to make sure the eggs don't scramble. Once you've used up all the milk, transfer it back to the saucepan and heat it on a medium-low heat, stirring with a wooden spoon (photos 3 & 4).

    Thicken to a custard - Keep stirring until the mixture thickens into a custard, thick enough to coat the back of a wooden spoon. If you start to notice any lumps, use a whisk and turn the heat down slightly (photo 5).

    Four photos in a collage showing how to make chocolate custard by thickening egg yolks and milk then adding chocolate.

    Add chocolate - Once thickened, turn off the heat and add the chopped dark chocolate. Stir in until completely melted and thoroughly combined. Transfer to a bowl, and cover the custard directly with plastic wrap (cling film). Let it cool then refrigerate for at least 1-2 hours (remove from the fridge 30 minutes before using) (photos 6-8).

    Make chocolate dipping liquid - mix the cocoa powder and sugar together in a wide bowl or dish. Pour in the hot water and whisk it together so there are no lumps and the cocoa and sugar have dissolved, set aside (photos 9-11).

    Four photos in a collage showing how to mix cocoa powder, sugar and hot water . Fourth photos shows heavy cream in a bowl.

    Whip the cream - add the cream to a large mixing bowl and whisk with an electric whisk to soft peak (photo 13).

    Mix in chocolate custard - Transfer the custard to a bowl big enough to hold both the custard and cream. Give the custard a quick whisk so it's extra smooth then fold in half of the whipped cream. Add the next half and fold until thoroughly combined (photos 14-16).

    Four photos in a collage showing how to fold whipped cream into cold chocolate custard to create a chocolate filling for tiramisu.

    Assemble the tiramisu - dip the Savoiardi biscuits in the chocolate liquid for a second on each side and arrange them in a single layer of your dish. You can break some biscuits to fit your dish if needed (photos 17 & 18).

    Add just under half of the chocolate cream on top and spread it out into an even layer. Top the cream with another layer of soaked Savoiardi then top with the remaining cream. Refrigerate for at least 6-8 hours to overnight. (photos 19 & 20). You can also pipe the topping as seen below in photo 21.

    Four photos in a collage showing how to dip Savoiardi biscuits (Italian lady fingers) in chocolate liquid and use them to layer a tiramisu.

    To pipe the topping - if piping, spread a thin layer of chocolate cream on top then fill a piping bag with the remaining cream fitted with a round nozzle. Pipe the chocolate cream all over the top of the tiramisu then refrigerate for at least 6-8 hours or overnight.

    Four photos showing how to pipe chocolate cream on top of a tiramisu and dust cocoa powder on top.

    To serve - just before serving dust a little cocoa powder over the top of the tiramisu and serve.

    A close up of a chocolate tiramisu in an oval dish with a scoop out revealing layers of chocolate cream and sponge fingers.
    A close up of a piece of chocolate tiramisu on a light coloured plate and a fork at the side.

    Recipe tips, variations and FAQs

    • Add liqueur - you can 2-3 tablespoons of your favourite liqueur to the dipping mixture for an extra kick. I recommend trying Baileys, Kaluha, Frangelico or Marsala.
    • Use quality chocolate - use good quality chocolate if possible. I like to use dark chocolate because it's mixed with cream and sugar which makes it sweeter and less intense. I use 70% dark chocolate but anything above 50% would work well.
    • Ladyfingers Vs Savoiardi - if you can't find Italian biscuits/cookies labelled Savoiardi and are using ladyfingers you will need to soak them for a couple of seconds longer in the liquid as they are denser.
    • Prep in advance - the chocolate custard can be made 1-2 days in advance and can be refrigerated until you need it. Remember to remove it from the fridge 30 minutes before using.
    What size dish to use?

    we used a 12x8 inch oval dish to make our chocolate tiramisu but you could quite easily use a similar-sized rectangle dish

    How long does chocolate tiramisu last?

    The tiramisu will keep well in the fridge for 2-3 days.

    Can it be frozen?

    No, I don't recommend freezing this dessert as the texture can change once frozen.

    If you’ve tried this Chocolate Tiramisu recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
    Save RecipeSaved!
    Prevent your screen from going dark
    A square image of a chocolate tiramisu in an oval dish sitting on a rustic wooden background.
    Print Pin
    5 from 1 vote

    Chocolate Tiramisu

    How to make a truly irresistible and decadent Chocolate Tiramisu. Made with savoiardi biscuits (ladyfingers) dipped in cocoa and layered with a rich and smooth chocolate cream.
    Course Dessert
    Cuisine Modern Italian
    Prep Time 45 minutes
    Cook Time 10 minutes
    Chilling time 8 hours
    Total Time 8 hours 55 minutes
    Servings 8 servings
    Calories 375kcal
    Author Emily Kemp

    Ingredients

    For the chocolate custard

    • 5 egg yolks
    • â…“ cup sugar (70g)
    • ¼ cup cornstarch (30g)
    • 2.5 cups whole milk (590ml)
    • 5.5 ounces dark chocolate 70% cocoa roughly chopped (150g)

    For the Tiramisu

    • 25-30 Savoiardi biscuits (ladyfingers)
    • 2 + ¾ cups heavy cream double cream UK (600ml)
    • 2 tablespoons cocoa powder
    • 2 teaspoons sugar
    • 1.5 cups hot water

    Equipment

    • 12x8 inch dish
    • Piping bag and round tip nozzle (optional)

    Instructions

    To make the chocolate custard

    • Heat the milk in a saucepan until starting to simmer, turn off the heat and set aside.
    • Put the egg yolks in a large bowl and add the sugar, mix until combined. Add the cornstarch and mix until combined.
    • Slowly pour the warm milk into the egg yolk mixture whilst constantly whisking to avoid any lumps. Once combined, pour the mixture back into the saucepan and heat on a medium-low heat. Use a wooden spoon to stir the mixture until it thickens enough to coat the back of the spoon (5-10 minutes).
    • *Tip* if your custard is taking longer to thicken turn the heat up a little.
    • Once thickened, add the chopped-up dark chocolate and mix until completely melted and mixed in with no streaks.
    • Transfer to a bowl, cover the top of the custard directly with plastic wrap (cling film), let it cool then refrigerate for 1-2 hours (can also be made 1-2 days in advance and refrigerated).
    • Bring it out of the fridge 30 minutes before continuing with the next steps.

    To make the Tiramisu

    • Mix the cocoa powder and sugar together in a bowl then whisk in the hot water.
    • Put the heavy cream in a large mixing bowl and whisk with an electric whisk to soft peaks.
    • Give the chocolate custard a quick whisk so it’s extra smooth then fold half of the whipped cream into the chocolate. Once combined add the next half and fold until combined.
    • Dip the Savoiardi biscuits in the cocoa liquid for 1-2 seconds on each side and arrange in a single layer on your dish. You can break some of the biscuits to fit the dish if needed.
    • Spread just under half of the chocolate cream mixture over the savoiardi then add another layer of dipped biscuits.
    • At this point, you can spread over the remaining chocolate cream or spread a thin layer and pipe the rest on the top using a round nozzle.
    • Refrigerate the tiramisu for at least 6-8 hours or overnight. Dust a little cocoa powder over the top just before serving.

    Notes

    • Prep in advance - the chocolate custard can be made 1-2 days in advance and can be refrigerated until you need it. Remember to remove it from the fridge 30 minutes before using.
    • Add liqueur - you can 2-3 tablespoons of your favourite liqueur to the dipping mixture for an extra kick. I recommend trying Baileys, Kaluha, Frangelico or Marsala.
    • Use quality chocolate - use good quality chocolate if possible. I like to use dark chocolate because it's mixed with cream and sugar which makes it sweeter and less intense. I use 70% dark chocolate but anything above 50% would work well.
    • Ladyfingers Vs Savoiardi - if you can't find Italian biscuits/cookies labelled Savoiardi and are using ladyfingers you will need to soak them for a couple of seconds longer in the liquid as they are denser.
    • Storage & freezing - the tiramisu will keep well for up to 2-3 days in the fridge. I don't recommend freezing.

    Nutrition

    Calories: 375kcal | Carbohydrates: 47g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 92mg | Potassium: 319mg | Fiber: 3g | Sugar: 18g | Vitamin A: 489IU | Vitamin C: 0.003mg | Calcium: 141mg | Iron: 4mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian Desserts

    • Italian Nutella Cookies (Nutellotti)
    • Cuccidati (Italian Fig Cookies)
    • Soft Amaretti Cookies (Amaretti Morbidi)
    • Brutti ma Buoni (Ugly but Good Cookies)

    Reader Interactions

    Comments

    1. Angela

      November 23, 2022 at 10:11 pm

      Made this for a work event and it was a huge success, everyone loved it! I followed the recipe exactly - thank you for sharing! Delicious and easy!5 stars

      Reply
      • Emily

        December 01, 2022 at 3:50 pm

        Ciao Angela, I'm so happy to hear that, thank you for the review! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

    As seen in

    A collage of high profile online publication logos

    Popular Recipes

    • Tiramisu - Authentic Recipe!
    • Mushroom Ravioli With Parmesan Cream Sauce
    • Eggplant Parmigiana (Parmigiana di Melanzane)
    • Italian Beef Ragu - A Classic Recipe
    • Lobster Ravioli with Vodka Cream Sauce
    • Authentic Italian Tomato Sauce - Quick, Easy & Delicious

    Footer

    ↑ back to top

    About

    • About Us & Contact
    • Privacy Policy & Disclosure
    • Accessibility Statement

    My Recipe Box

    • Sign up for email updates and save all your favourite recipes!

    Recipes

    • Pasta
    • Mains
    • Desserts

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Copyright © 2022 Inside the Rustic Kitchen

    97 shares