Chocolate tiramisu

Ingredients (for 4 persons): 

325ml   Pauls Whipping cream 35%, divided

100g      Finely chopped dark chocolate (at least 70%)

             Pinch sea salt

4           Egg yolks

60ml     Granulated sugar

60ml     Chocolate liqueur

30ml     Icing sugar

325ml   Galbani Mascarpone Cheese

16         Chocolate wafer cookies

250ml   Brewed expresso cooled completely

60ml     Bourbon

20ml     Cocoa powder

125ml   Shaved dark chocolate

Progression of the recipe:

Step 1:

Heat 1 cup (250 mL) cream in a small saucepan set over medium heat; bring to simmer. Pour hot cream over chocolate in a heatproof bowl. Let stand for 1 minute; whisk until smooth and melted. Stir in salt. Let cool completely; refrigerate until needed.

Step 2:

Whisk together egg yolks, granulated sugar, and chocolate liqueur in a double boiler or heatproof bowl set over a saucepan of barely simmering water for 3 to 5 minutes or until thickened, pale colored, and mixture falls in ribbons when the whisk is lifted; let cool slightly.

Step 3:

Using an electric mixer, beat the remaining cream and icing sugar until stiff peaks start to form; set aside.

Step 4:

Beat the mascarpone until light and fluffy, fold in the egg yolk mixture. Fold in half of the chocolate ganache. Fold in whipped cream.

Step 5:

Combine espresso and bourbon. One at a time, dip 12 chocolate wafer cookies into the espresso mixture just until moistened, but not soggy. Snuggle 1 dipped cookie in the bottom of each of four ¾-cup (175 mL) serving glasses. Spoon 2 tbsp (30 mL) mascarpone mixture over top; repeat layers three times. Dust with cocoa powder. Refrigerate for at least 4 hours or overnight.

Step 6:

To serve, top each serving with a dollop of remaining chocolate ganache. Garnish with shaved chocolate.