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If you love Tiramisu, then these Easy Chocolate Tiramisu Cups are the perfect chocolate version, that will be a new favorite! These chocolate tiramisu cups takes no more that 15 minutes to put together and are the perfect dessert to prepare ahead of time. These luscious treats marries the delicious flavors of a chocolate, creamy mascarpone, coffee soaked lady fingers and lots of cocoa powder. This dessert is a must-try for all Tiramisu lovers.
In these delicious Easy Chocolate Tiramisu Cups, are a delicious chocolate mascarpone cream that is layered together with coffee soaked lady fingers and topped with lots of cocoa powder! These Chocolate Tiramisu Cups marries all of the flavours of a classic Tiramisu and lots of chocolate.
These individual tiramisu cups are perfect to serve for dinner parties, New Years Eve, Christmas or any other occasion.
For more Tiramisu recipes, try Tiramisu Cheesecake, Tiramisu Cookies and Tiramisu Cupcakes.
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WHY THIS RECIPE WORKS
- Easy to make: These Easy Chocolate Tiramisu Cups takes no more that 15 minutes to put together, making them ideal to make for dinner parties or other get togethers as they are a perfect dessert to prepare ahead of time.
- Full of chocolate flavor: These chocolate tiramisu cups are a fun twist of the classic tiramisu with adding chocolate ganache to the mixture.
- Lady fingers (Savoiardi): The lady fingers are dipped in coffee and gives a perfect surprise in the middle of the cups.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate chips: I recommend using a semi-sweet dark chocolate.
- Heavy cream: The heavy cream is whipped up to a medium stiff peak so be careful not to whip it too stiff. It'll take about 1-3 minutes on medium/high speed.
- Cocoa powder: You can't have a Tiramisu without a dusting of cocoa powder on top for a delicious chocolate flavor. I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
- Mascarpone: Mascarpone is big part of a classic tiramisu. It gives the most smooth and delicious flavor.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make these Easy Chocolate Tiramisu Cups. This recipe needs two bowls, a hand mixer and a piping bag.
The full recipe is down below in the recipe card.
STEP 1: Start by brewing the espresso coffee for the ladyfingers. Pour it into a shallow bowl and optionally mix in Amaretto or coffee liqueur. Let it cool down on the kitchen counter.
STEP 2: Melt the dark chocolate in the microwave or over a double boiler. Once fully melted, pour in 30 ml (2 tbsp) of the heavy cream and stir until combined.
STEP 3: In a separate bowl, add mascarpone, powdered sugar, cocoa powder, agave, and vanilla extract and with an electric hand mixer, mix until combined. Add the chocolate ganache and mix it in. Scrape down the sides of the bowl and give it another mix to make sure everything is combined.
STEP 4: Then add the remaining 220 ml of heavy cream and whisk it until it can hold medium stiff peaks. Add the mascarpone cream to a piping bag and cut a large hole in the bottom.
STEP 5: Pipe a thin layer of cream in the bottom of 4 glasses. Break 4 layer lady fingers in half so they fit the cups. Then soak the lady fingers into the coffee twice on each side. Lay two half lady fingers in each cup. Pipe another layer of cream on top of the lady fingers and repeat the process one more time.
STEP 6: Use an offset spatula or pallet knife to flatten out the mascarpone cream. Cover each cup with plastic wrap and place them in the fridge for a minimum of 8 hours or preferably overnight.
STEP 7: Dust them with cocoa powder right before serving and they are ready to be enjoyed.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
When it can hold a medium-stiff peak.
Yes, it's best to make them a day ahead. Covered the cups with plastic wrap and store them in the fridge for up to 4 days.
STORAGE
Store the Chocolate Tiramisu Cups wrapped with plastic wrap in the fridge. You can store it in the refrigerator for up to 4 days.
Other Easy Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Easy Chocolate Tiramisu Cups
Equipment
Ingredients
CHOCOLATE TIRAMISU CUPS
- 120 ml strong black coffee
- 1 tablespoon Amaretto optional
- 50 g semi-sweet dark chocolate
- 250 g mascarpone cheese
- 35 g powdered sugar
- 2 tablespoon dutch processed cocoa powder + extra for dusting
- 1 tablespoon agave or honey
- ½ teaspoon vanilla extract
- 250 ml heavy cream
- 8 ladyfinger
Instructions
- Start by brewing the coffee for the ladyfingers. Pour it into a shallow bowl and optionally mix in Amaretto. While preparing the rest, let it cool down on the kitchen counter.120 ml strong black coffee, 1 tablespoon Amaretto
- Melt the dark chocolate in the microwave or over a double boiler. Once fully melted, pour in 30 ml (2 tbsp) of the heavy cream and stir until combined.50 g semi-sweet dark chocolate
- In a separate bowl, add mascarpone, powdered sugar, cocoa powder, agave, and vanilla extract and with an electric hand mixer, mix until combined.250 g mascarpone cheese, 35 g powdered sugar, 2 tablespoon dutch processed cocoa powder, ½ teaspoon vanilla extract, 1 tablespoon agave or honey
- Add the chocolate ganache and mix it in. Scrape down the sides of the bowl and give it another mix to make sure everything is combined.
- Then add the remaining 220 ml of heavy cream and whisk it until it can hold a medium-stiff peak.250 ml heavy cream
- Add the mascarpone cream to a piping bag and cut a large hole in the bottom.
- Pipe a thin layer of cream in the bottom of 4 glasses. Break 4 layer ladyfingers in half so they fit the cups. Then dip the ladyfingers into the coffee twice on each side. Lay two half lady fingers in each cup. Pipe another layer of cream on top of the ladyfingers and repeat the process one more time.8 ladyfinger
- Use an off-set spatula or pallet knife to flatten out the mascarpone cream. Cover each cup with plastic wrap and place them in the fridge for a minimum of 8 hours or preferably overnight.
- Once ready to serve, let them sit at room temperature for 5-15 minutes for the cream to soften slightly and become light and airy. Straight out the fridge the mascarpone cream will feel a bit firm, because of the chocolate in the mascarpone cream.
- Dust them with cocoa powder right before serving and they are ready to be enjoyed.
Iben Pernille Nielsen
I made this recipe for a dinner with friends. It’s so easy to make and it tastes amazing. I’ve always made the “traditional version but this will definitely be my to go to now. I can’t wait to try the raspberry tiramisu that I saw you made the other day.
Anna
Hello! The recipe looks great and easy to follow. But I'm not sure about the cups: what cups did you use in this recipe? What measurements do they have or what's their volume?
Thank you!:)
Arna
Why are the calories not shown in the nutrition part
Julie Marie
You can see it above the ingredients list 🙂