Hot Chocolate Tiramisu Recipe – Creamy, Cozy & Easy No-Bake Dessert
Published: 26 Feb 2026
Hot chocolate tiramisu is what you make when you want a dessert that feels warm and cozy, even though it’s served cold. It has the same soft layers and creamy finish as classic tiramisu, but instead of coffee, the ladyfingers are dipped in rich hot chocolate. The flavor is deep, chocolatey, and perfect for anyone who loves cocoa more than espresso. Many popular versions start by cooking a simple cocoa soak on the stove, then cooling it fully before layering, which keeps the dessert smooth and clean-cut when you serve it.
Table of Contents
Ingredients (Exact Amounts)
This recipe makes one 8×8-inch (20×20 cm) dish, which serves about 8 to 10 people.
For the hot chocolate soak
- Unsweetened cocoa powder: 3 tablespoons (18 g)
- Granulated sugar: 1/2 cup (100 g)
- Water: 1/2 cup (120 ml)
- Whole milk: 2 cups (480 ml)
- Vanilla extract: 1 teaspoon
- Fine salt: 1/8 teaspoon
This style of hot cocoa soak is commonly cooked briefly to remove any gritty cocoa bits, then cooled completely before dipping the ladyfingers.
For the mascarpone cream
- Cold mascarpone cheese: 16 oz (450 g)
- Cold heavy cream: 1 1/2 cups (360 ml)
- Powdered sugar: 3/4 cup (90 g)
- Vanilla extract: 2 teaspoons
- Hot chocolate mix powder: 3 tablespoons (about 20–25 g)
Using hot chocolate mix in the cream is a simple way to add that familiar “hot cocoa” taste without making the filling heavy.
For layering and topping
- Ladyfingers (savoiardi): 32 to 36 pieces (about 7 oz / 200 g)
- Unsweetened cocoa powder, for dusting: 2 tablespoons
- Dark chocolate, shaved or finely chopped (optional): 1/2 cup (50 g)
Step by Step Recipe Method
This is a no-bake dessert, so the key is getting the textures right. You want ladyfingers that are softened but not soggy, and a cream layer that stays light and stable after chilling.
Step 1: Make the hot chocolate soak
Start with a small saucepan and add the cocoa powder, sugar, and water. Whisk until the cocoa looks smooth and there are no dry pockets. Place the pan on medium heat and bring it to a gentle boil, whisking the whole time so it does not stick. Let it cook for about 2 minutes, which helps the cocoa taste fuller and keeps the soak smooth. Stir in the milk until blended, then remove from the heat and add vanilla and salt. Pour the mixture into a wide, shallow bowl so it cools faster, then let it cool completely to room temperature. A fully cooled soak is important because warm liquid can melt the cream and ruin the layers.
Step 2: Whip the cream until it holds shape
Pour the cold heavy cream into a large mixing bowl. Whip until it thickens and holds soft peaks, which means it looks fluffy and the tip gently folds over when you lift the whisk. Add the powdered sugar and whip again until you get medium peaks. Medium peaks hold their shape but still look smooth and spreadable, which gives you a creamy tiramisu layer instead of a stiff, dry one.
Step 3: Smooth the mascarpone and build the filling
Put the cold mascarpone in a separate bowl. Stir it gently with a spatula just until it looks smooth. Add the vanilla and the hot chocolate mix powder, then mix again until combined. Now fold in the whipped cream in two additions. Use slow, wide folds and stop as soon as it looks even. Over-mixing can make the filling lose its light texture, so keep it gentle. Eggless hot-chocolate tiramisu styles often use this mascarpone-and-cream approach because it’s simple, stable, and easy to layer.
Step 4: Dip the ladyfingers the right way
Set your dish on the counter and keep the bowl of cooled hot chocolate soak close by. Dip one ladyfinger at a time, quickly. Aim for about one second per side. You want the outside to absorb flavor, but the inside should still have a little structure because it will soften more as the dessert chills. This quick-dip method is a common best practice for keeping tiramisu layers clean and not watery.
Step 5: Build the first layer
Arrange the dipped ladyfingers in a single layer in the bottom of the dish. If you need to break a few to fit the edges, do it. Once the base is covered, spoon on half of the mascarpone cream. Spread it gently with an offset spatula or the back of a spoon. Take your time and push the cream into the corners so each slice looks neat later.
Step 6: Build the second layer and smooth the top
Repeat the dipping and add a second layer of ladyfingers on top of the cream. Add the remaining mascarpone cream and spread it into a smooth, even layer. If you want a very clean finish, run your spatula lightly across the top without pressing down.
Step 7: Chill long enough for perfect slices
Cover the dish and refrigerate for at least 6 hours, but overnight is even better. This resting time lets the ladyfingers soften evenly and helps the layers set so you can slice without sliding. Many tiramisu-style desserts are designed to improve after a longer chill because the texture becomes more unified and the flavor tastes deeper.
Step 8: Finish and serve
Right before serving, dust the top with cocoa powder using a fine sieve. Add shaved chocolate if you like extra texture and a richer look. Slice with a sharp knife, wiping the blade between cuts for clean edges.
Variations in the Recipe
Hot chocolate tiramisu is easy to adjust, so you can match the flavor to your mood or your guests.
Extra-rich “drinking chocolate” style
If you want a thicker, deeper chocolate taste, reduce the milk slightly and use a bit more cocoa in the soak. You can also add a small handful of chopped dark chocolate to the hot soak and whisk until melted, then cool it fully before dipping.
Mocha hot chocolate tiramisu
If you like a gentle coffee note, stir 1 teaspoon espresso powder into the hot chocolate soak after it comes off the heat. This gives a tiramisu feel without turning it into a full coffee dessert, similar to how some hot-chocolate tiramisu versions keep both flavors in balance.
No-coffee, family-friendly chocolate version
Keep the soak purely chocolate and skip espresso or liqueur. Coffee-free chocolate tiramisu styles are popular for family gatherings because everyone can enjoy them.
Add a chocolate layer
For a more dramatic dessert, spread a thin layer of chocolate ganache between the two cream layers. Chocolate tiramisu variations often use a ganache layer to add shine, richness, and a firmer bite.
Mistakes to Avoid
A few small choices make the difference between a dessert that looks bakery-quality and one that turns soft and messy.
Soaking the ladyfingers too long
Ladyfingers absorb liquid fast. A long dip can make the base soggy and can cause the cream to slide. Keep the dip quick and build the layers right away so the texture stays balanced.
Using warm soak or warm ingredients
Warm hot chocolate soak can melt the cream and make the layers loose. Always cool the soak completely, and keep mascarpone and cream cold until you’re ready to mix. This is one of the most important steps for clean layers.
Over-mixing the mascarpone cream
Mascarpone is delicate. Mixing too hard can make it loose or slightly grainy. Smooth it gently, then fold the whipped cream with a light hand so the filling stays airy.
Serving too soon
This dessert needs time to set. If you cut it early, the layers will not hold. Chill at least 6 hours, and aim for overnight when you can.
Conclusion
Hot chocolate tiramisu is a simple, feel-good dessert that tastes like a cozy cup of cocoa in slice form. Once you learn the quick dip, the gentle folding, and the right chill time, you can make it confidently for holidays, dinner parties, or a quiet weekend treat. If you enjoyed this recipe and want more sweet ideas, check the homepage for more food recipes and keep exploring what you can make next.
FAQs
Can I make hot chocolate tiramisu ahead of time?
Yes, and it’s better that way. Letting it chill overnight helps the ladyfingers soften evenly and gives you neat slices the next day, which is a common benefit of tiramisu-style desserts.
How long does it last in the fridge?
It’s best within 3 to 4 days. Keep it covered so it does not pick up fridge smells and so the top stays smooth.
Can I freeze it?
You can freeze it, but the texture may change slightly after thawing. If you plan to freeze it, slice it first and wrap portions tightly so they thaw evenly.
What if I can’t find mascarpone?
You can use full-fat cream cheese as a substitute. Let it soften slightly, then beat it until smooth before folding in the whipped cream. The taste will be a little tangier, but still delicious.
What is the best way to get clean slices?
Chill overnight, dust with cocoa right before serving, and use a sharp knife. Wipe the blade between cuts. This small step makes the layers look crisp and professional.
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- Stay Relevant
- Stay Positive
- True Feedback
- Encourage Discussion
- Avoid Spamming
- No Fake News
- Don't Copy-Paste
- No Personal Attacks
