1. Combine oil and chocolate and melt slowly. Using a whisk, add the cocoa powder mix until glossy.
2. Add the rice crispies, coconut, and the nibs, and mix well until nicely coated and combined.
3. Place the mixture in the bottom of a Charolette mold, pressing down firmly. Cover tightly and place in the freezer to harden for 30 minutes.
4. Remove and layer your tiramisu.

1. Combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract in a mixing bowl. Whip the mixture until thick and creamy. Set aside.

2. Mix the brewed espresso or coffee with the rum or coffee liqueur in a shallow dish and allow it to cool completely.

3. Quickly dip each ladyfinger into the espresso mixture, ensuring they are moist but not soggy. After each dip, quickly place the ladyfinger into the fluted indentation of the Charolette mold until all flutes are full.

4. Place half of the mascarpone cream mixture in the center of the Charolette and spread to the sides to cover.

6. Layer the additional 5 dipped ladyfingers on top of the cream. Fill in with the rest of the cream mixture. Cover tightly and refrigerate for 4 hours to set.

7. Once well chilled and set in the mold, gently peel down the sides of the mold to continue releasing the tiramisu. Place a serving plate next to the Tiramisu and slightly tilt the mold to slide the tiramisu onto the plate smoothly.

This Tiramisu with Chocolate Crackle is a beautiful dessert that combines the creamy richness of tiramisu with the crispy, crunchy element of chocolate rice crackles. The traditional flavors of espresso, mascarpone, and ladyfingers are complemented by the delightful texture of the crispy rice crackle, making this dessert a unique and unforgettable treat. It’s perfect for special occasions, or anytime you want to impress your guests with a creative twist on a classic dessert.

Enjoy sweet tastes from our bon COOK kitchen to yours!