CHOCOLATE TIRAMISU
Notes: This dessert is at its best the next day, and will keep for up to 3 days. null For busy cooks, tiramisu is a great quick-trick because it gives the same effect as a time-consuming cake or custard dessert ? with no cooking. You can buy mascarpone at gourmet stores or on the Internet.
Provided by Food Network
Categories dessert
Time 8h23m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight.
- Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate.
- Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.)
- When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours.
- Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired.
CHOCOLATE AND ORANGE TIRAMISU
A citrusy twist on the Italian classic.
Provided by MrsFisher0729
Categories World Cuisine Recipes European Italian
Time 5h45m
Yield 12
Number Of Ingredients 8
Steps:
- Stir mascarpone and 2 tablespoons orange liqueur together in a large bowl until smooth.
- Beat cream, sugar, and vanilla together with an electric mixer in a separate bowl until soft peaks form. Fold about 1/4 of the whipped cream into the mascarpone mixture with a large rubber spatula until smooth; add remaining whipped cream and fold until the color of the mixture is consistent.
- Mix orange juice and remaining orange-flavored liqueur together in a shallow bowl. Separate ladyfingers. Quickly dip two or three ladyfingers at a time in the orange juice mixture just long enough to absorb a small amount of liquid. Arrange soaked cookies into the bottom of a 9x13-inch baking dish. Repeat soaking and placing cookies until you cover the bottom of the dish in a single layer. Spread about half the mascarpone mixture over the layer of cookies. Sprinkle about half the cocoa powder over the mascarpone. Repeat soaking and layering with remaining cookies, orange juice mixture, mascarpone mixture, and cocoa powder.
- Cover baking dish with plastic wrap and refrigerate until chilled completely, at least 5 hours to overnight.
Nutrition Facts : Calories 433 calories, Carbohydrate 25.3 g, Cholesterol 148 mg, Fat 34.5 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 19.5 g, Sodium 67.4 mg, Sugar 9.8 g
HOT CHOCOLATE TIRAMISU
Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days-if it even lasts that long! -Cathy Geniti, Saratoga Springs, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely., For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes., Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed., In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture., To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.
Nutrition Facts : Calories 638 calories, Fat 46g fat (25g saturated fat), Cholesterol 199mg cholesterol, Sodium 112mg sodium, Carbohydrate 49g carbohydrate (38g sugars, Fiber 1g fiber), Protein 11g protein.
CHOCOLATE TIRAMISU
Provided by Kriss Harvey
Categories Cake Chocolate Dessert Christmas Easter Valentine's Day Wedding Anniversary Birthday Engagement Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For espresso syrup:
- Stir espresso and sugar in a small bowl until sugar dissolves; set aside.
- For tiramasù:
- Combine 1 cup mascarpone, 2 tablespoons sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
- Place 1 tablespoon water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
- Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
- Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 tablespoons mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
CHOCOLATE TIRAMISU
A traditionally Italian, no-bake cake made with spongy ladyfingers, coffee, and chocolate custard.
Provided by Red Zinfandel
Categories World Cuisine Recipes European Italian
Time 5h51m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk together egg yolks and white sugar in a saucepan off heat until well blended. Whisk in evaporated milk and chocolate milk; place pan over medium heat. Stir constantly until boiling, about 5 minutes. Boil for 1 minute; remove from heat and cool slightly. Cover tightly with plastic wrap; chill in refrigerator for 1 hour.
- Beat heavy cream, confectioners' sugar, and vanilla extract together in a bowl until stiff peaks form.
- Remove yolk mixture from refrigerator; whisk in mascarpone until smooth.
- Combine coffee, coconut-flavored rum, and coffee-flavored liqueur in a small bowl. Place ladyfingers in a bowl; drizzle coffee mixture over ladyfingers.
- Arrange half of the soaked ladyfingers in the bottom of a 9x5-inch baking pan. Spread half the mascarpone mixture over ladyfingers, then half the whipped cream. Repeat with remaining ladyfingers and whipped cream; end with a layer of mascarpone mixture.
- Sprinkle the tiramisu with cocoa powder and chocolate shavings. Cover with plastic wrap; refrigerate until set, 4 to 6 hours.
Nutrition Facts : Calories 462.3 calories, Carbohydrate 47.4 g, Cholesterol 291.2 mg, Fat 26.7 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 13.8 g, Sodium 100.7 mg, Sugar 24.4 g
CHOCOLATE TIRAMISù
Steps:
- In a large bowl, stir the mascarpone cheese two times or just until smooth (do not overmix or the mascarpone will become stiff). In a medium bowl, beat the cream and 1/3 cup of the sugar with an electric mixer until soft peaks form. Fold the sweetened whipped cream into the mascarpone, then fold in the chocolate zabaglione. Cover and refrigerate.
- Line a 9 1/4 x 5 x 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. In another medium bowl, whisk the espresso and the remaining 1/3 cup of sugar to blend.
- Working with one cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan. Spoon one third of the mascarpone mixture over the cookies to cover. Repeat the dipping and layering of the cookies and remaining mascarpone mixture two more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisù. Press lightly to compact slightly (the last layer will extend above the pan ides). Cover the tiramisù with plastic and refrigerate for at least 2 hours and up to 1 day.
- Unwrap the plastic from atop the tiramisù. Invert the tiramisù onto a platter and remove the plastic. Sift the cocoa over the tiramisù and serve.
CHOCOLATE TIRAMISU CAKE
Make and share this Chocolate Tiramisu Cake recipe from Food.com.
Provided by Chicagopm
Categories Dessert
Time 55m
Yield 1 13x9 inch cake
Number Of Ingredients 13
Steps:
- Place rack in the center of the oven and preheat the oven to 350 degrees.
- Lightly mist a 13 by 9 inch pan with vegetable oil spray.
- Set pan aside.
- Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
- The batter should look thick and well combined.
- Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
- Place the pan in the oven.
- Bake the cake until it springs back when lightly pressed.
- Approximately 35 minutes.
- Remove the pan from the oven and allow it to cool.
- Prepare the syrup.
- Place the hot water, coffee powder and sugar in a small bowl and stir until the coffee and sugar have dissolved.
- Stir in the Kahlua.
- Using a drinking straw or a chopstick, poke holes in the cooled cake.
- Spoon the syrup over the cake so that it seeps down into the holes.
- Prepare the topping.
- Place the yogurt, cream cheese and confectioner's sugar in a bowl and blend on low speed until thick and well combined.
- Spread the topping over the cake out to the edges with a spatula.
- Refrigerate the cake.
- Shortly before serving, sift the cocoa powder over the top of the cake.
- Store this cake covered in plastic wrap in the refrigerator for up to 3 days.
Nutrition Facts : Calories 5311.3, Fat 328, SaturatedFat 131, Cholesterol 1133.5, Sodium 5894.1, Carbohydrate 519.4, Fiber 13.2, Sugar 322.2, Protein 85.1
CHOCOLATE LOVERS' TIRAMISU
Chocolate fans will cheer this twist on tiramisu: It has ladyfingers infused with cocoa instead of espresso and an ethereal filling of chocolate and cream cheese. One bite and you'll be transported to your favorite trattoria.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.
- Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
- Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
- Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.
Nutrition Facts : Calories 391 g, Fat 26 g, Fiber 1 g, Protein 6 g
CHOCOLATE TIRAMISU BY GIADA DE LAURENTIIS
Make and share this Chocolate Tiramisu by Giada De Laurentiis recipe from Food.com.
Provided by Diane C 2
Categories Dessert
Time 36m
Yield 1 loaf pan, 12 serving(s)
Number Of Ingredients 13
Steps:
- Place the mascarpone cheese in a large bowl and set aside.
- With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
- Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
- Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
- Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
- Spoon 1/3 of the mascarpone mixture over the cookies to cover.
- Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
- Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.
- Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
- Chocolate Zabaglione:.
- Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.
Nutrition Facts : Calories 228.4, Fat 10.5, SaturatedFat 5.5, Cholesterol 131.7, Sodium 61.7, Carbohydrate 30, Fiber 0.4, Sugar 21.4, Protein 3.8
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CHOCOLATE TIRAMISU - JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 12Total Time 30 minsCategory DessertsCalories 301 per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
- In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy.
- Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula.
- Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion.
CHOCOLATE TIRAMISU - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (1)
- For the chocolate syrup: In a small bowl, combine hot water, cocoa powder, 2 tablespoons sugar, and liqueur. Set aside to cool slightly.
- For the chocolate ganache: Place chopped chocolate and cream in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.
- For the filling: In a large bowl, place mascarpone and vanilla extract and whisk vigorously until creamy and smooth (there’s no need to use the mixer for this). In a different mixer bowl, using an electric mixer, whisk together heavy cream and sugar until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
- Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the chocolate syrup. Break each one into 4 pieces and place them at the bottom of the glasses (you don’t have to use all 4 pieces at once; it depends on the size of the glass.). Spoon a dollop of the mascarpone cream mixture on top. Add a thin layer of chocolate ganache, about 1-1.5 teaspoons, on top of the mascarpone cream. Repeat once more and finish with another layer of mascarpone cream. Dust the top with cocoa powder or grated chocolate.
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