Ghirardelli Chocolate Espresso Tarts

Chocolate Espresso Tarts by Wood and Spoon blogs. These tarts have a cocoa powder and espresso shortbread crust and a rich and buttery semisweet chocolate ganache filling. To top them, a simple espresso whipped cream is added! These tarts make a great festive individual dessert but each one can easily serve as a dessert for two as well! Learn how to make homemade chocolate tarts on

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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!


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:

  1. Preheat the oven to 350 degrees.
  2. 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:

  1. 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! 
  2. 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.