Chocolate cup with mascarpone cream, coffee syrup, and ladyfinger layers—impressive treat for any occasion.
# What You’ll Need:
→ Chocolate Cup
01 - 7 oz high-quality dark chocolate (milk or white chocolate may be substituted)
→ Coffee Syrup
02 - 2.7 fl oz brewed strong coffee (espresso style)
03 - 1.7 fl oz water
04 - 1.8 oz granulated sugar
→ Tiramisu Cream
05 - 2 large egg yolks
06 - 1.4 oz granulated sugar
07 - 6.2 oz mascarpone cheese, chilled
08 - 4.2 fl oz heavy cream, cold
→ Assembly
09 - 8 to 10 ladyfinger biscuits
10 - Unsweetened cocoa powder, for dusting
→ Decoration (Optional)
11 - White or dark chocolate, for chocolate decorations
12 - Edible gold leaf or edible flowers
13 - Coffee beans, for topping
14 - Mini spoons
# How to Make It:
01 - Gently melt chocolate using 30-second bursts in the microwave or over a double boiler. Coat the inside surfaces of silicone muffin molds or small metal bowls with the melted chocolate, using a brush or by pouring. Refrigerate molds for 5–10 minutes until chocolate sets. Repeat the coating to form a second layer for added strength. Chill once more until completely solid. Carefully unmold by pressing the base and edges until cups release cleanly; work slowly to avoid cracking. Store the finished chocolate cups chilled until ready to fill.
02 - Place brewed coffee, water, and granulated sugar in a saucepan. Heat gently and stir constantly until all sugar dissolves. Remove from heat and allow syrup to cool to room temperature.
03 - In a heatproof bowl, whisk egg yolks and granulated sugar over a double boiler until mixture is pale and lightly thickened. Remove and allow to cool. In a separate bowl, whisk cold mascarpone cheese until smooth. Whip heavy cream in another bowl until stiff peaks form. Incorporate the mascarpone into the cooled yolk mixture, then gently fold in whipped cream. Mix until the cream is light and smooth.
04 - Slice ladyfinger biscuits to fit the base of each chocolate cup. Dip biscuits briefly (no more than 1 second) in cooled coffee syrup. Place a dipped biscuit at the bottom of each chocolate cup. Pipe or spoon a layer of tiramisu cream onto each biscuit. Add another layer of dipped biscuit and cream, filling nearly to the rim. Level the top with a spatula for a smooth finish.
05 - Cover each chocolate cup with plastic wrap and refrigerate for a minimum of 4–6 hours, preferably overnight to allow flavors to develop.
06 - Remove plastic wrap and dust the top of the cream generously with unsweetened cocoa powder just before serving. Garnish with chocolate decorations, edible gold leaf, flowers, or a coffee bean for an elevated touch. Plate individually with mini spoons and encourage guests to crack the chocolate cup, revealing its layered interior.
