**Make the Hot Chocolate:**

1. – Combine all hot chocolate ingredients in a nonstick saucepan.
2. – Cook and stir over medium-low heat until the chocolate is fully melted and everything is combined.
3. – Set aside to cool to room temperature.

**Prepare the Hot Chocolate Mascarpone Cream:**

1. – In a bowl, whisk mascarpone, sugar, salt, and about half of the hot chocolate until combined and starting to thicken.
2. – Add the heavy cream and whisk on medium speed until medium peaks form. Be careful not to overmix to avoid a grainy texture.

**Make the Soak:**

1. – Whisk together the coffee and cocoa powder in a wide-bottomed bowl.

**Assemble the Tiramisu:**

1. – Dip ladyfingers in the soak for 1-2 seconds per side and layer them in a 9×9″ pan.
2. – Spread half of the hot chocolate mascarpone cream over the ladyfingers.
3. – Gently pour about ½ cup of hot chocolate on top and spread it evenly by tilting the pan.
4. – Freeze for 10 minutes to set the hot chocolate.
5. – Repeat the layers (ladyfingers, mascarpone cream, hot chocolate). Use up all the mascarpone cream but save the remaining hot chocolate for serving.
6. – Cover and refrigerate the tiramisu overnight (or at least 4 hours).

**Decorate and Serve:**

1. – Whip the heavy cream to stiff peaks.
2. – Spread or pipe the whipped cream on top of the tiramisu.
3. – Dust with cocoa powder.
4. – Slice and serve with a little warmed hot chocolate poured on top.