Chocolate Tiramisu (No Coffee!)

Published Dec 01, 2025

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This luscious Italian Chocolate Tiramisu is a dreamy twist on the classic! Layers of coffee-soaked ladyfingers are replaced with a rich chocolate dip, then smothered in silky chocolate mascarpone cream. It’s light, creamy, and indulgent.

Try my authentic tiramisu, strawberry tiramisu (without eggs), lemon tiramisu, and pistachio tiramisu next time!

a slice of chocolate tiramisu on a white serving plate ready to eat.

Quick Look at This Recipe

Prep Time: 30 minutes
Chill Time: 6 hours (minimum) to overnight
Total Time: 6 hours 30 minutes
Servings: 8–10
Dietary Info: Vegetarian, no-bake dessert
Method: Layered
Technique: Whipping, layering, and folding
Flavor & Texture: Rich, chocolatey, creamy, and airy

Why you’ll love this decadent tiramisu recipe!

This chocolate lover tiramisu captures everything I love about Italian desserts: elegant, balanced, and made with simple, quality ingredients. Even the tiramisu purists love this version.

No baking required, the fridge does the magic.
Perfect balance of chocolate and mascarpone cream. A great alternative for non-coffee lovers.
Light yet indulgent, ideal after a big Italian meal.
Tastes even better the next day!

You’ll also love my molten chocolate lava cakes and Italian cheesecake recipes.

Made With Amore,

Quick Look at This Recipe
Why you’ll love this decadent tiramisu recipe!
Ingredients for Chocolate Tiramisu
Substitutions and Variations
How To Make Chocolate Tiramisu without Coffee
Tips for Making Tiramisu
FAQ’s
Make-Ahead, Storage, and Reheating
Tiramisu Variations
Chocolate Tiramisu Recipe

Ingredients for Chocolate Tiramisu

Chocolate Dip

Cocoa powder and granulated sugar — to create a light, bittersweet chocolate soaking mixture
Boiling water — the base to dissolve the cocoa and sugar
Almond extract (or vanilla exract)— adds a subtle, nutty aroma that enhances the chocolate flavor

Chocolate Mascarpone Cream

Egg yolks — room temperature for the smoothest, silkiest texture
Granulated sugar — to whip with yolks for the perfect sweetness
Semi-sweet chocolate — melted and cooled for a balanced, rich chocolate base
Mascarpone cheese — Italian cream cheese that makes this dessert irresistibly creamy
Heavy whipping cream — whipped to soft peaks for an airy texture

For Assembly

Savoiardi cookies (homemade ladyfingers) — homemade or store-bought lady fingers- crisp and light, perfect for soaking
Unsweetened cocoa powder — for dusting the top
Shaved chocolate — optional garnish for extra indulgence

See the recipe card for exact quantities.

Substitutions and Variations

Replace almond extract with coffee liqueur (like Kahlúa) for a mocha kick. Or, try rum for a boozy twist. You’ll love my Bananas Flambe (With Grand Marnier).
Use dark chocolate for a more intense flavor or milk chocolate for a sweeter version. Add a swirl of my homemade Nutella or homemade pistachio butter.
For a lighter option, substitute half of the mascarpone with ricotta cheese (well-drained). Try my chocolate chip ricotta cake.

How To Make Chocolate Tiramisu without Coffee

This is a step-by-step photo overview of this chocolatey tiramisu recipe made without coffee or espresso; the full instrcutions are in the recipe card below. This is a classic Italian dessert you’ll make again and again.

hot chocolate mixture in a bowl with a whisk.

Step #1: Make the Chocolate Dip.
In a medium bowl, whisk together cocoa powder and sugar. Slowly pour in the boiling water and whisk until dissolved and smooth. Stir in the almond extract. Set aside to cool slightly while you prepare the cream.

add cooked chocolate custard to egg mixture.

Step #2: Prepare the Chocolate Mascarpone Cream. In a heatproof bowl set over a pot of gently simmering water, whisk the egg yolks and sugar together for about 5 minutes, or until the mixture is pale and slightly thickened. Remove from the heat and let cool for 2–3 minutes.

whipped cream in bowl with chocolate custard.

Step #3: Whisk in the melted and cooled semi-sweet chocolate until smooth. Add the mascarpone cheese and gently whisk until fully incorporated and creamy.

mix chocolate custard and whipped cream until smooth and combined.

Step #4: In a separate bowl, whip the heavy cream to soft peaks using a hand or stand mixer. Gently fold the whipped cream into the chocolate mascarpone mixture with a rubber spatula until light and fluffy.

dipped ladyfinger cookies in a serving dish with layers of chocolate cream.

Step #5: Assemble the Tiramisu. Quickly dip each ladyfinger into the chocolate dip—about 1–2 seconds per side. Arrange a single layer of dipped cookies in an 8×8 or 9×9-inch square dish.

adding another layer of dipped ladyfinger cookies on top of the chocolate custard for the tiramisu.

Step #6: Spread half of the chocolate mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.

dust the top of the chocolate tiramisu with cocoa powder.

Step #7: Chill. Cover the dish tightly with plastic wrap and store in the refrigerator for at least 6-8 hours, or overnight for best results.

a serving spoon with layers of chocolate tiramisu ready to serve.

Step #8: Finish and Serve. Before serving, dust the top evenly with cocoa powder and garnish with shaved chocolate. Slice and serve chilled.

a square slice of chocolate tiramisu with all the layers of chocolate cream showing.

My Pro Tips

Tips for Making Tiramisu

Use good-quality chocolate: A good semi-sweet bar (not chips) will melt smoothly and taste richer.
Room-temperature mascarpone: Prevents lumps and blends seamlessly.
Don’t over-soak the ladyfingers: Just a quick dip keeps them soft but structured.
Chill overnight: The texture and flavor develop beautifully as it rests.
Serving idea: Garnish with fresh berries or a drizzle of homemade chocolate syrup for extra flair.

FAQ’s

What’s the difference between classic tiramisu and chocolate tiramisu?

Classic tiramisu uses espresso-soaked ladyfingers layered with mascarpone cream. Chocolate tiramisu swaps the coffee soak for a cocoa mixture and adds melted chocolate to the cream for a deep, rich flavor.

Can I add coffee to this recipe?

Absolutely! Add ½ cup of strong espresso or coffee to the chocolate dip for a mocha version—it’s heavenly.

Is it safe to eat raw egg yolks in tiramisu?

The yolks are gently heated in a double boiler until warm and thickened, which makes them safe to eat and gives the cream a velvety texture.

What can you substitute coffee for in tiramisu?

If you prefer to skip the coffee, try hot chocolate, chicory coffee, or even sweetened black tea for a gentle flavor. For this chocolate version, the cocoa-almond dip already beautifully replaces the traditional espresso—giving you that rich flavor without any caffeine. You can also use decaf espresso if you still want the classic tiramisu taste without the buzz.