Chocolate Easter Egg Tiramisu
Sweet, creamy, chocolate-y, and with a touch of coffee... it's the dessert you didn't know you needed ;)
Ingredients
Servings: 3-4 (2 large Easter eggs)
- 1 6.35oz Tony Chocolonely Dark Chocolate + more for garnishing
- 3/4 cup Heavy Cream
- ½ cup Mascarpone, room temperature
- 4 tbsp. Granulated Cane Sugar
- 1 large Egg
- (Optional) 1 tbsp. Marsala Wine
- 2 tsp. Vanilla Extract
- 1/2 cup Espresso Coffee, cold
- 15 Lady Fingers
- Silicone Dinosaur Egg Molds, or smaller egg chocolate molds
Instructions
- To Temper the Chocolate: Finely chop the chocolate bar. Add 2/3rds of the chopped chocolate to a double boiler or a metal bowl over a saucepan of simmering water. Stir until melted, ensuring the chocolate temperature doesn’t exceed 120F.
- Remove from heat and stir in the remaining third of chocolate until melted. Let cool an additional minute. Add back over the simmering water, stirring for another 2-3 minutes.
- The chocolate is tempered when you can spread a small spoonful on wax paper and it dries quickly and has a glossy finish with no streaks.
- To Make the Dinosaur Eggs: Use around 1/4th of the chocolate per giant dinosaur egg mold (so each mold is half of an egg). Move the mold around so the melted chocolate spread evenly.
- Place the chocolate filled molds face-down on a plate lined with parchment paper.
- Freeze for 10 minutes or until chocolate is fully hardened. Gently remove from the molds.
- To seal the egg halves together, use a little melted chocolate or gently place the edges on a warm plate to softly melt. Gently press the two halves together. See video for a visual guide.
- Place the sealed egg in a small cup to freeze another 5 minutes.
- To remove the tops of the eggs, use a knife run through hot water to carefully slice it off.
- To Make the Tiramisu: Break the lady fingers in half. Dip each lady finger in the espresso coffee and place on a plate. In the bowl of a stand mixer, whisk the heavy cream with the sugar until stiff peaks.
- In a separate bowl, whisk the egg, mascarpone, vanilla, and (optional) marsala wine until smooth. Fold in the whipped cream with a spatula until no streaks.
- Alternate between layers of the espresso-dipped lady fingers and the mascarpone mixture in each chocolate dinosaur egg.
- Garnish with shaved chocolate and coffee beans to enjoy!
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