Hot Chocolate:
Add all ingredients to a nonstick saucepan
Cook and stir on medium-low heat until the chocolate is fully melted and everything is combined
Set aside to cool down to room temperature
Hot Chocolate Mascarpone Cream:
Add the mascarpone, sugar, salt and about half of the hot chocolate from above to a bowl. Whisk on medium low speed until the ingredients are combined and start to thicken up
Add the heavy cream and whisk on medium speed until the mixture reaches medium peaks (aka becomes thick and fluffy). Do not overmix as you will risk it becoming grainy. Note that this step can cause a bit of a splatter, so using a larger, deep bowl is best!
Soak:
Whisk the coffee and cocoa powder in a wide bottomed bowl
Assembly:
Dip the ladyfingers in the soak one by one, for about 1-2 seconds per side, and add a layer on the bottom of a 9x9" pan
Add half of the hot chocolate mascarpone cream on top and spread it evenly
Add ~½ cup of hot chocolate on top gently and spread it. I like to do this just by tilting the pan, as the hot chocolate just flows in every direction
Put in the freezer for 10 minutes so the hot chocolate sets
Repeat the same three layers once again (ladyfingers, mascarpone cream, hot chocolate). By the end, all of the mascarpone cream will be used up, but you should still have hot chocolate left over. This will be used for serving
Cover and refrigerate the tiramisu overnight (or at least 4 hours)
Decoration & serving:
Whip heavy cream to stiff peaks
Spread or pipe on top of the tiramisu
Dust with cocoa powder
Slice up and serve with a little bit of the remaining hot chocolate, warmed up in the microwave, poured on top!
