We’re coming out of that time of year when people go nuts for all the cozy fall flavors: pumpkin, apple, maple, pecan, and more. Don’t get me wrong- I love a traditional Thanksgiving dessert as much as the average bird, but you know what’s always in season? CHOCOLATE. That single ingredient has gotten me through more breakups, celebrations, hard days, and more, and today, chocolate is the ingredient that will shine in our newest recipe: Ghirardelli Chocolate espresso tarts. Let me tell you all about them.
These chocolate espresso tarts are not for the faint of heart. These rich treats are for the chocolate lovers who aren’t afraid of a little indulgence and want to celebrate the coming weeks with a dessert special enough for the occasion. Here, a simple press-in cocoa and espresso powder-scented shortbread crust is baked in individual tart forms and filled with a silky semisweet chocolate ganache. Each serving is finished with a dollop of espresso whipped cream which complements each chocolatey bite both with flavor and texture. Here’s how to make them.
How to Make Them:
First, we start with the crust. Flour, sugar, cocoa powder, and espresso come together with a pool of melted butter. The crumbly aftermath gets pressed into the bottoms of 5 individual fluted tart pans and baked in a preheated oven. In the meantime, we can make the ganache. The Chocolate Chips combine with whipping cream and unsalted butter to make a ganache that sets up as it cools . Finally, we top each with espresso-scented cream and any extra crumbles of the chocolate crust you may have on hand. Voila!
The holidays may look different this year, but we can make them sweeter with celebratory treats like these. Many thanks to Ghiradelli for sponsoring this #GhirardelliBaking post; check out their site and your local stores for both their bittersweet and semi-sweet baking chip options that make our efforts in the kitchen rewarding and delicious. Happy Baking!
If you like these Chocolate espresso tarts tarts you should try:Print
Ghirardelli Chocolate Espresso Tarts
These chocolate espresso tarts have an espresso and cocoa powder shortbread crust and are filled with a buttery semisweet chocolate ganache. Each one is topped with a dollop of espresso whipped cream!
- Prep Time: 15
- Cook Time: 10
- Total Time: 180
- Yield: 5 Tarts
- Category: Dessert
For the crust:
- 1 cup sugar
- 1/2 cup all-purpose flour
- ¾ cup Ghirardelli cocoa powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup (113 gm) unsalted butter, melted
For the filling:
- 2 cups Ghiradelli Semi-Sweet Chocolate Chips
- 1 cup heavy whipping cream
- ¼ cup unsalted butter
- Pinch of salt
For the espresso whipped cream:
- 1 cup heavy whipping cream
- 2 teaspoons espresso powder
- 1/4 cup powdered sugar
To prepare the crust:
- Preheat the oven to 350 degrees.
- In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine. Add the melted butter and stir with a spatula to just barely combine into large moist clumps. Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom. Bake in the preheated oven for 10 or until the crust is set. Set aside to cool while you prepare the filling and whipped cream.
To prepare the filling:
- Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling. Pour over the chocolate chips and cover the bowl with a piece of plastic wrap. Allow to sit for 5 minutes and then use a whisk to stir to combine. Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature. When ready to serve, spoon on dollops of espresso whipped cream and enjoy!
- To prepare the whipped cream: Dissolve he espresso powder in the whipping cream in a large bowl. Whip at medium speed until soft peaks form. Add the powdered sugar and continue whipping until fluffy to your liking.