Double Chocolate Tiramisu

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Double Chocolate Tiramisu

This Double Chocolate Tiramisu is a dream dessert for chocolate lovers. It features layers of coffee-free, cocoa-soaked ladyfingers nestled between luxurious whipped chocolate cream. Each bite is silky, rich, and perfectly balanced, making it an impressive treat for gatherings or a delightful indulgence to prepare ahead of time.

Unlike classic tiramisu, this version focuses purely on chocolate. The filling is made from melted semisweet chocolate, cream cheese, and whipped cream, creating a mousse-like texture that becomes even more delicious after chilling. The ladyfingers soften just enough to form a cake-like base that pairs beautifully with the creamy layers.

Why You’ll Love This Recipe

  • No eggs, no alcohol, and no complicated steps
  • A rich chocolate flavor in every layer
  • Perfect make-ahead dessert—improves as it chills
  • Soft, tender ladyfingers soaked in cocoa instead of coffee
  • Simple ingredients and easy preparation

Ingredients

  • 2 tablespoons unsweetened cocoa powder, plus more for dusting
  • 1 1/2 cups heavy cream, divided
  • 4 ounces semisweet chocolate, chopped
  • 1 bar (8 ounces) cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 24 ladyfinger cookies (from a 7-ounce package)

Instructions

Prepare the Cocoa Soaking Liquid

  1. In a medium bowl, whisk together the cocoa powder and 1 1/2 cups of very hot water until the cocoa fully dissolves.
  2. Set this mixture aside to cool slightly.

Make the Melted Chocolate Base

  1. In a small microwave-safe bowl, combine 1/4 cup of heavy cream and the chopped chocolate.
  2. Microwave in 20–30 second intervals, stirring well between each, until the mixture becomes smooth and fully melted.
  3. Allow the melted chocolate to cool to room temperature before using.

Prepare the Chocolate Cream Filling

  1. In a large mixing bowl, add the cooled chocolate mixture, cream cheese, and sugar.
  2. Beat with an electric mixer until smooth, thick, and fully blended.
  3. Pour in the remaining heavy cream and continue beating for about 2 minutes, or until the mixture becomes light, fluffy, and mousse-like.
  4. Refrigerate the filling for about 15–20 minutes so it can firm up slightly, making it easier to layer.

Assemble the Tiramisu

  1. Spread 1 cup of the chocolate filling evenly over the bottom of a 2-quart dish.
  2. Dip the ladyfingers one at a time into the cocoa mixture. Quickly dip—do not soak—so they soften without falling apart.
  3. Arrange 6 dipped ladyfingers over the chocolate layer.
  4. Spread another cup of chocolate filling over the ladyfingers.
  5. Repeat the layering process twice more, ending with a final, smooth layer of the chocolate cream on top.

Chill and Garnish

  1. Cover the dish and refrigerate for at least 2 hours, though overnight chilling gives the best flavor and texture.
  2. Just before serving, dust the top generously with unsweetened cocoa powder.

Serving Suggestions

Scoop or slice generous portions and enjoy the delicate layers of soft ladyfingers and silky chocolate cream. This tiramisu keeps beautifully in the refrigerator for up to 2 days, making it ideal for entertaining or preparing ahead.

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