Tony's hot chocolate tiramisu
You ready for this? Picture your favourite winter drink, blended with your go-to festive dessert, and topped with a sprinkle of Christmas magic. Got it? Voilà—you’ve just whipped up a choco spell! ✨🍫 A little choco wizardry we had to share, courtesy of our amazing pal, @aymenacooks - the ultimate choco magician 🎄🍫🎁
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Ingredients:
Hot chocolate:
- 200ml milk
- 1 tbsp cocoa powder
- 10g granulated sugar
- 1 tsp instant coffee powder
- 18g or 2 tiny tony’s milk chocolate hazelnut
- 18g or 2 tiny tony’s milk chocolate
- 50ml double cream or heavy cream
Mascarpone cream:
- 2 eggs, separated
- 1/4 tsp white vinegar
- 80g granulated sugar
- 250g mascarpone
- 200ml double cream or heavy cream
- 1 tsp vanilla extract
- 20g icing sugar
Ganache:
- 210ml double cream or heavy cream
- 180g bar of tony’s chocolonely milk chocolate caramel sea salt, chopped
- Cocoa powder, for dusting
- 22 ladyfingers, depending on the size of your dish
What you will need:
- Small pot, for hot chocolate and for ganache
- Whisk
- Wide, shallow dish
- 3 large bowls
- Hand mixer
- Spoon or spatula
- A big dish, for the tiramisu
- Small sifter or fine sieve
Directions:
1. In a pot, add the milk, sugar, cocoa powder and instant coffee powder. Heat this up over medium heat, and continue to whisk it until smooth.
2. Add the tiny tony’s to the pot, as well as the double cream. Whisk over medium heat until smooth, and the hot chocolate starts to gently bubble and thicken up slightly.
3. Remove the pot from the heat, and pour the hot chocolate into a wide, shallow dish. Set this aside to cool slightly while you make the cream and ganache.
4. Separate the eggs, and add the yolks to a large bowl, and the whites to another large bowl.
5. Add 40g of the sugar to the egg yolks. Use a mixer to beat the yolks and sugar until the mixture doubles in size and looks like a pale yellow colour.
6. Add the mascarpone cream to the egg yolk mixture, and beat this together until smooth and combined.
7. Clean the beater to ensure that there’s no yolk mixture left on it.
8. Add the vinegar to the bowl with the egg whites in it. Gradually, add 40g sugar to the bowl as well, beating it into the egg whites each time. Beat the egg whites and sugar together until firm peaks (should hold its shape, with tips that curl over slightly).
9. Add the whipped egg whites to the mascarpone mixture, and gently fold them in using a spoon or spatula.
10. In another bowl, add cold double cream, vanilla extract and icing sugar. Use a hand mixer to whip the cream until it reaches soft peaks.
11. Add the whipped cream to the mascarpone mixture, and gently fold it in until combined.
12. Make the ganache. In a small pot, heat up double cream until it starts to bubble gently.
13. Remove the pot from the heat, and add the bar of tony’s to the cream. Mix the chocolate into the hot cream until completely melted. You can heat the mixture up over low heat again if necessary.
14. Set the ganache aside to cool slightly.
15. Start layering everything. Quickly dip ladyfingers into the slightly warm hot chocolate a few times, then add them to your dish in an even layer.
16. Top with half of the mascarpone cream and spread it out into a thick layer.
17. Pour half of the ganache over the cream, and spread it thin.
18. Repeat with another layer of soaked ladyfingers, cream and ganache.
19. Place the hot chocolate tiramisu into the fridge, and let it chill overnight.
20. Remove from the fridge the next day, and dust with cocoa powder before serving.
Enjoyyyyyyyyyyyyyyyyy festive friends!