Tiramisu Coffee Chocolate Mousse

**Tiramisu Coffee Chocolate Mousse**

*A Heavenly Fusion of Creamy Chocolate Mousse, Espresso-Soaked Ladyfingers, and a Whisper of Mascarpone*

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### Introduction

**Tiramisu Coffee Chocolate Mousse** is an indulgent, elegant dessert that combines the best of two beloved sweets: the rich depth of a traditional tiramisu and the airy decadence of chocolate mousse. This hybrid dessert delivers layers of flavor and texture—velvety mousse with bold espresso notes, delicate ladyfingers softened by coffee, and the luxurious silkiness of mascarpone cream. Served in individual glasses or as a layered trifle, this dessert is ideal for special occasions, dinner parties, or when you simply want to impress.

Unlike traditional tiramisu, which often uses raw eggs, this recipe is egg-free and instead relies on whipped cream and mascarpone for creaminess and structure. The chocolate mousse portion is made with real dark chocolate, creating a bold contrast to the light coffee-soaked sponge and creamy layers. With each spoonful, you'll experience harmony—bittersweet, smooth, and utterly satisfying.

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### Ingredients

#### For the Coffee Soak:

* ¾ cup brewed espresso or very strong coffee, cooled

* 2 tablespoons coffee liqueur (such as Kahlúa or Tia Maria), optional

* 1 tablespoon granulated sugar

#### For the Chocolate Mousse:

* 6 oz bittersweet or dark chocolate (60–70%), chopped

* 1 ½ cups heavy whipping cream, divided

* 2 tablespoons granulated sugar

* 1 teaspoon vanilla extract

#### For the Mascarpone Cream:

* 8 oz mascarpone cheese, softened

* ¼ cup powdered sugar

* ½ teaspoon vanilla extract

* ½ cup heavy cream

#### Additional:

* 12–14 ladyfinger cookies (Savoiardi)

* Cocoa powder, for dusting

* Dark chocolate shavings or curls, for garnish (optional)

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### Equipment

* Electric mixer or whisk

* Heatproof mixing bowls

* Saucepan or double boiler

* Spatula

* Serving glasses, ramekins, or a trifle dish

* Fine mesh sieve (for dusting)

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### Instructions

#### Step 1: Make the Coffee Soak

1. In a small bowl, combine the brewed espresso, sugar, and coffee liqueur (if using). Stir until the sugar dissolves. Set aside to cool.

#### Step 2: Prepare the Chocolate Mousse

1. **Melt the chocolate**: In a heatproof bowl over a saucepan of simmering water (double boiler method), melt the chopped dark chocolate until smooth and glossy. Remove from heat and let it cool slightly.

2. **Whip the cream**: In a mixing bowl, beat 1 cup of the heavy cream with the sugar and vanilla extract until soft peaks form. Be careful not to over-whip.

3. **Fold the mousse**: Gently fold one-third of the whipped cream into the cooled chocolate to lighten it. Then fold in the remaining whipped cream in two additions until fully incorporated and smooth. Set aside in the fridge while preparing the mascarpone layer.

#### Step 3: Make the Mascarpone Cream

1. In a medium bowl, beat the softened mascarpone with the powdered sugar and vanilla extract until smooth and creamy.

2. In a separate bowl, whip the remaining ½ cup heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until well combined and airy. Chill until ready to use.

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### Step 4: Assemble the Dessert

You can assemble in clear glasses, jars, or a medium trifle dish.

1. **Layer 1 – Ladyfingers**: Quickly dip the ladyfingers in the coffee soak—do not oversoak or they will fall apart. Arrange a layer of soaked ladyfingers on the bottom of each serving glass or your dish.

2. **Layer 2 – Mascarpone cream**: Spoon or pipe a layer of the mascarpone cream over the ladyfingers, smoothing it gently with a spoon.

3. **Layer 3 – Chocolate mousse**: Add a generous layer of the chocolate mousse, spreading evenly.

4. **Repeat**: Depending on your glass size, repeat the layers once more—ladyfingers, mascarpone, then mousse.

5. **Chill**: Refrigerate the assembled desserts for at least 4 hours, or overnight, to let the flavors meld and the texture firm up.

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### Step 5: Garnish and Serve

1. Before serving, dust the tops with unsweetened cocoa powder using a fine mesh sieve.

2. Add dark chocolate curls or shavings on top for a touch of elegance.

3. Serve chilled. Each spoonful will melt luxuriously in your mouth, delivering waves of espresso, chocolate, and mascarpone perfection.

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### Tips & Variations

* **No liqueur?** You can skip it or replace it with a teaspoon of coffee extract for extra depth.

* **For a boozy twist**, fold a tablespoon of coffee liqueur into the mascarpone layer.

* **Make it gluten-free** by using gluten-free ladyfingers.

* **Presentation tip**: Use piping bags for cleaner layers in serving glasses.

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### Conclusion

**Tiramisu Coffee Chocolate Mousse** is a masterclass in dessert layering. It takes all the best elements of tiramisu—the coffee-soaked sponge, the mascarpone richness—and elevates them with a velvety chocolate mousse that’s neither too heavy nor too sweet. The result is a balanced, elegant dessert that feels both familiar and new.

Whether you're celebrating a special occasion or treating yourself after a long day, this dessert is guaranteed to impress. So brew a strong cup of espresso, melt your best chocolate, and create a dessert that’s as delightful to eat as it is to look at.