CHOCOLATE TIRAMISU

YOU WILL NEED

For the filling:

•  227 g mascarpone cheese, at room temperature
•  1 teaspoon pure vanilla extract
•  250 ml thickened cream
•  65 g granulated sugar
•  about 200g (18-24 units) ladyfingers
• Grated Nomad Chocolate Ecuador 72% dark or Nomad Drinking Chocolate West Africa 45% Dark, to sprinkle on top

•  1 cup hot water
•  3 tablespoons of Nomad Drinking Chocolate West Africa 45% Dark

•  85g Nomad Chocolate Buttons 72% Dark 
•  1/2 cup (120 ml) heavy cream

METHOD:

Chocolate syrup:

1. In a small bowl, combine hot water, Nomad Drinking chocolate.Set aside and cool slightly.

Chocolate ganache:

1. Place chocolate buttons and cream in a medium heat-proof bowl. Set it over a saucepan of simmering water, stirring occasionally. Set aside to cool slightly.

1. In a large bowl, place mascarpone and vanilla paste and whisk vigorously until creamy and smooth.
2. In a different mixer bowl, using an electric mixer, whisk together thickened cream and sugar until stiff peaks form.
3. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.

Assembling tiramisu: 

1. Spoon a small teaspoon of the mascarpone cream mixture on the bottom of the glass.
2. Dip ladyfingers very quickly (less than a second) into the chocolate syrup.
3. Break each one into 4 pieces and place them at the bottom of the glasses (you don’t have to use all 4 pieces at once; it depends on the size of the glass.).
4. Spoon a dollop of the mascarpone cream mixture on top.
5. Add a thin layer of chocolate ganache, about 1-1.5 teaspoons, on top of the mascarpone cream.Repeat once more and finish with another layer of mascarpone cream.
6. Dust the top with drinking chocolate powder or grated chocolate.
7. Refrigerate for at least 1-2 hours until set. 
8. Enjoy!

Tiramisu will keep for 3 days in the fridge.