Chocolate Tiramisu Mousse Recipe
Chocolate tiramisu mousse is a heavenly no-bake dessert that combines the creamy richness of mascarpone, the smoothness of whipped cream, and the deep flavor of dark chocolate.
This dessert captures the essence of traditional tiramisu but presents it in a light, airy mousse form that’s spoonable and easy to serve in individual portions.
The subtle hint of coffee or cocoa in the mousse base enhances the classic tiramisu flavor, making it feel elegant yet accessible.
Using quality dark chocolate and full-fat mascarpone ensures a luscious texture that melts effortlessly on the palate.
It’s a perfect dessert for those looking for the indulgence of tiramisu without the fuss of layering ladyfingers.
Plus, it can be prepared in advance and chilled until you’re ready to serve.
Prep Time Overview
| Prep Time | Cook Time | Additional Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|---|
| 20 minutes | 0 minutes | 2 hours (chill) | 2 hours 20 minutes | Dessert | Italian-inspired | 6–8 |
Ingredients List (with Alternatives and Multiple Servings)
| Ingredient | 6 Servings | 8 Servings | Alternatives |
|---|---|---|---|
| Dark chocolate (chopped) | 4 oz | 6 oz | Or: Semi-sweet chocolate |
| Mascarpone cheese | 8 oz | 10 oz | Or: Cream cheese (softened) |
| Heavy cream | 3/4 cup | 1 cup | Or: Whipping cream |
| Powdered sugar | 1/4 cup | 1/3 cup | Or: Maple syrup |
| Vanilla extract | 1/2 tsp | 3/4 tsp | Or: Almond extract |
| Instant coffee (optional) | 1/2 tsp | 3/4 tsp | Or: Cocoa powder |
| Cocoa powder (for topping) | As needed | As needed | Or: Chocolate shavings |
Tools Needed (with Alternatives and Usage)
- Mixing bowls (or large containers) — for holding and mixing mascarpone, cream, and chocolate.
- Hand mixer (or whisk with effort) — to whip the cream to soft peaks.
- Microwave-safe bowl (or double boiler) — for melting chocolate gently.
- Measuring cups/spoons (or digital kitchen scale) — for precise ingredient measurement.
- Spatula (or large spoon) — to fold the whipped cream into the mascarpone mixture gently.
- Serving cups or ramekins (or small jars) — for individual mousse servings.
- Fine sieve (optional) — for dusting cocoa powder on top evenly.
How to Make Chocolate Tiramisu Mousse
Let’s prepare this rich yet airy mousse step by step, ensuring every part is handled with care for the best texture and flavor.
Step 1: Melt the Chocolate
Place chopped dark chocolate in a microwave-safe bowl. Heat in short 20-second intervals, stirring after each until smooth and fully melted.
Alternatively, melt the chocolate over a double boiler on low heat, stirring constantly to avoid burning.
Allow the melted chocolate to cool slightly so it’s warm but not hot — this prevents curdling when mixed with mascarpone.
Step 2: Prepare the Mascarpone Mixture
In a large bowl, combine mascarpone cheese, powdered sugar, and vanilla extract. Beat gently until smooth and creamy, ensuring no lumps remain.
If you want a coffee flavor, dissolve instant coffee powder in a tablespoon of warm water and mix it into the mascarpone at this stage.
Then, fold the melted (and cooled) chocolate into the mascarpone mixture until evenly blended.
Step 3: Whip the Cream
In a clean bowl, whip heavy cream using a hand mixer or whisk until it forms soft peaks — when the cream holds its shape but is still smooth and fluffy.
Avoid whipping too much to prevent it turning grainy or separating.
Step 4: Fold Whipped Cream into Mascarpone Mixture
Gently fold one-third of the whipped cream into the mascarpone chocolate mixture using a spatula. This lightens the mixture.
Then fold in the remaining whipped cream carefully to keep the mousse airy and light. Avoid overmixing to preserve the delicate texture.
Step 5: Portion and Chill
Spoon or pipe the mousse into serving cups, jars, or ramekins.
Cover and refrigerate for at least 2 hours to allow the flavors to meld and mousse to firm up slightly.
Step 6: Serve with Garnishes
Before serving, dust the tops with cocoa powder using a fine sieve or sprinkle with chocolate shavings for an elegant finish.
Serve chilled for the best taste and texture.
How to Convert Chocolate Tiramisu Mousse into Bars
If you prefer a firmer, sliceable dessert, this mousse can be transformed into elegant bars that hold their shape for easy serving.
- Begin by dissolving 1 tablespoon of gelatin in cold water according to the package instructions.
- Melt the gelatin gently and mix it thoroughly into the mascarpone chocolate mixture before folding in the whipped cream.
- Prepare a firm cookie or graham cracker crust in a parchment-lined square pan.
- Spread the mousse mixture evenly over the crust, smoothing the surface.
- Refrigerate the pan overnight or for at least 6 hours until the mousse firms up sufficiently.
- Use a warm knife (dipped in hot water and wiped dry) to slice into neat bars.
- Dust with cocoa powder or decorate with chocolate curls as desired before serving.
Variations to Try
Lets try some variation of this dessert.
White Chocolate Tiramisu Mousse
Swap the dark chocolate for white chocolate. Melt gently and mix with mascarpone as usual.
Add a teaspoon of orange zest to the mascarpone for a citrus twist that complements the sweetness of white chocolate beautifully.
Mocha Tiramisu Mousse
Increase the instant coffee to 1 teaspoon and add a few drops of coffee extract or espresso powder for a robust coffee flavor.
Garnish with chocolate-covered espresso beans or a dusting of finely ground coffee before serving.
Raspberry Chocolate Mousse
Add a layer of raspberry jam or fresh raspberry puree at the bottom of each serving cup before spooning in the mousse. You can also fold crushed fresh raspberries into the mousse for a tart and sweet contrast.
Coconut Chocolate Mousse
Replace half of the heavy cream with coconut cream for a subtle tropical note.
Top the mousse with toasted coconut flakes or shredded coconut for texture and visual appeal.
Hazelnut Chocolate Mousse
Stir in 1 tablespoon of hazelnut spread (like Nutella) into the mascarpone mixture before folding in whipped cream.
Garnish with chopped roasted hazelnuts or a drizzle of hazelnut syrup.
Storing Tips
- Cover the mousse or bars tightly and refrigerate. They keep best for up to 3 days.
- Avoid freezing, as the texture may change and become grainy.
- For bars, chill overnight for the best firmness and clean slicing.
Extra Tips
- Always allow melted chocolate to cool slightly before mixing to avoid curdling.
- Whip cream just until soft peaks form; over-whipping will ruin the mousse texture.
- Use full-fat mascarpone for a rich, creamy mousse.
- Folding gently maintains the mousse’s light, airy structure.
- Use parchment paper in the pan for easy removal if making bars.
Common Mistakes, Solutions & Prevention
| Mistake | Fix | Prevention |
|---|---|---|
| Mousse too dense | Fold whipped cream more gently to keep air in | Stop folding as soon as cream is incorporated |
| Chocolate seizes when melting | Heat chocolate slowly, stir constantly | Use low heat and avoid water contact |
| Mousse too soft to hold shape (for bars) | Add gelatin to stabilize or chill longer | Follow gelatin instructions carefully and chill well |
Chocolate Tiramisu Mousse
This no-bake dessert blends smooth mascarpone, dark chocolate, and whipped cream into a chilled mousse inspired by tiramisu.
A hint of coffee and a dusting of cocoa powder finish this luscious treat, perfect for serving in cups or jars.
Ingredients
Instructions
Step 1: Melt chocolate and let cool
Step 2: Mix mascarpone with sugar and vanilla, then blend in chocolate and coffee
Step 3: Whip cream to soft peaks and fold into chocolate mixture
Step 4: Chill in cups and dust with cocoa before serving
Notes
- Let chocolate cool before mixing
- Use full-fat mascarpone for best results
- Chill at least 2 hours
- Don’t freeze — serve chilled only
Chocolate tiramisu mousse combines smooth mascarpone, whipped cream, and rich chocolate into a dreamy dessert that’s both elegant and easy.
Try making it at home, and let us know how you enjoyed this luscious treat!
