Chocolate tiramisu cups

Ingredients

Tiramisu cups

350 grams (12.3 ounces) chocolate
300 grams (10.6 ounces) cream cheese
250 grams (8.8 ounces or 1 cup) heavy cream
80 grams (2.8 ounces or 0.7 cups) powdered sugar
300 milliliters (10.1 fluid ounces or 1.25 cups) strong coffee
200 grams (7 ounces) ladyfingers
Cocoa powder for garnish

Equipment

Double Boiler
Essential for melting chocolate gently without burning it. Tip: If you don't have one, simply place a heatproof bowl over a pot of simmering water.
Electric Mixer
Needed for whipping the heavy cream to perfect peaks. Tip: Chill the bowl and beaters beforehand for quicker results.
Disposable Coffee Cups
Used to form the chocolate cups. Tip: Ensure they are sturdy enough to hold the melted chocolate without collapsing.
Spatula
For spreading the chocolate evenly along the cup walls. Tip: An offset spatula works best for detailed spreading.

Instructions

Step 1

Melt the chocolate using a double boiler, then spread it along the walls of 3 cups, approximately 300 ml each, coating them thoroughly. Disposable coffee cups work well for this purpose. Pour any excess chocolate back into the container. Place the cups in the refrigerator until the chocolate solidifies.
Tip: Instead of tempering the chocolate, add a bit of grated cocoa to regular dark chocolate while melting for extra flavor.

Step 2

Fill the cups again with the remaining chocolate, ensuring even distribution on the walls. Let it solidify once more.

Step 3

For the filling, whip the heavy cream with powdered sugar until thick, then add the cream cheese and mix well. Ensure the cream cheese is at room temperature for a smoother mixture.

Step 4

Brew strong coffee.

Step 5

Remove the cups from the cardboard by cutting out the bottom and peeling off the cardboard walls. Be cautious while removing to keep the chocolate layer intact.

Step 6

Begin layering the cups: start with a spoonful of cream, followed by coffee-soaked pieces of ladyfingers, then more cream. Continue this layering process until the cups are filled.

Step 7

Garnish the finished cups with cocoa powder and berries. Serve chilled. You can refrigerate the tiramisu cups for at least 2 hours before serving for a firmer texture.

Servings

Picture this: Your guests savoring *each and every spoonful* of these exquisite **Tiramisu Cups** under a starlit sky or during a cozy indoor gathering. 🌟 You can serve these beauties chilled with a light dusting of cocoa powder on top. Add fresh berries for a burst of color and flavor that complements the coffee notes perfectly. 🍓 For a fancier presentation, drizzle a touch of caramel or chocolate syrup over the top. If you're feeling adventurous, a sprinkle of **crushed nuts** or a few **coffee beans** adds both texture and visual appeal. Hosting a brunch? Pair these tiramisu cups with a variety of other mini desserts for a stylish and appetizing dessert table. 🌿 Imagine a beautiful tray lined with these cups, surrounded by tiny eclairs, macarons, and fruit tarts – a scene straight out of a foodie’s dream. 🍰☕

Variations

Gluten-Free Variation: 🌾❌
Simply replace the ladyfingers with gluten-free ladyfingers or a gluten-free sponge cake for equally delightful layers. Vegan Variation: 🌱💚
Swap out the heavy cream and cream cheese for their vegan counterparts. Brands like Violife and Silk offer excellent dairy-free alternatives. Instead of ladyfingers, use a vegan, gluten-free cookie. The chocolate can be substituted with dairy-free dark chocolate. Voilà – a vegan, gluten-free treat that everyone can enjoy!

Faq

I’m new to baking. What’s the best way to melt chocolate without burning it?
Use a double boiler or place a heatproof bowl over simmering water to gently melt the chocolate.
How do I know when the cream is whipped enough?
Whip the cream until it forms stiff peaks. When you lift the beaters, the peaks should stand up firmly without drooping.
Can I prepare this dessert in advance?
Yes! You can prepare Tiramisu Cups a day ahead. Just keep them chilled in the refrigerator until you're ready to serve.
How do I ensure the coffee-soaked ladyfingers don't get too soggy?
Dip the ladyfingers quickly in the coffee, just enough to coat them. Don’t let them sit in the coffee for too long.
What’s the best type of chocolate to use for this recipe?
High-quality dark chocolate works best, ideally with at least 70% cocoa. It balances well with the cream's sweetness.
Can I experiment with different flavors for the cream?
Absolutely! Try adding a splash of vanilla extract, a bit of cocoa powder, or even some flavored liqueur for a unique twist.