Dark Chocolate Tiramisu
I'm sometimes dismayed that no one in my family cares for the taste of coffee or espresso.
That's okay, chocolate is adored and Dark Chocolate perhaps more-so.
I can work with that!
.
9x13 inch baking dish
48 Biscotti Lady Fingers
Dark chocolate powder
Sweetened dark chocolate for grating
Prepare 3-4 cups of double strength, Dark Chocolate hot cocoa and allow it to cool.
In a deep mixing bowl whip together 1T Rum extract, 8 large egg yolks and a half cup of sugar.
Whip till extremely smooth and creamy.
In another deep mixing bowl whip together 1-1/2 cups of heavy cream and a half cup of sugar.
Whip till it forms stiff peaks.
Add 16oz of Mascarpone cheese and 1t Vanilla extract to cream mixture and mix till smooth.
Now fold together both the egg and cream mixes and combine well.
Generously coat bottom of 9x13 baking dish with cocoa powder.
Soak each lady finger in the cooled hot cocoa for about 2 seconds and lay atop the powder in the dish, fill in the dish, use halves to fill in corners or gaps.
Now evenly layer 1/2 to 3/4 inch of the custard mix atop the lady fingers, top custard mix with grated and powdered chocolate.
Repeat layer of lady fingers, custard and toppings.
Refrigerate for a minimum 6 hours, better 12 to 24 hours
I'm sometimes dismayed that no one in my family cares for the taste of coffee or espresso.
That's okay, chocolate is adored and Dark Chocolate perhaps more-so.
I can work with that!
.
9x13 inch baking dish
48 Biscotti Lady Fingers
Dark chocolate powder
Sweetened dark chocolate for grating
Prepare 3-4 cups of double strength, Dark Chocolate hot cocoa and allow it to cool.
In a deep mixing bowl whip together 1T Rum extract, 8 large egg yolks and a half cup of sugar.
Whip till extremely smooth and creamy.
In another deep mixing bowl whip together 1-1/2 cups of heavy cream and a half cup of sugar.
Whip till it forms stiff peaks.
Add 16oz of Mascarpone cheese and 1t Vanilla extract to cream mixture and mix till smooth.
Now fold together both the egg and cream mixes and combine well.
Generously coat bottom of 9x13 baking dish with cocoa powder.
Soak each lady finger in the cooled hot cocoa for about 2 seconds and lay atop the powder in the dish, fill in the dish, use halves to fill in corners or gaps.
Now evenly layer 1/2 to 3/4 inch of the custard mix atop the lady fingers, top custard mix with grated and powdered chocolate.
Repeat layer of lady fingers, custard and toppings.
Refrigerate for a minimum 6 hours, better 12 to 24 hours
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