Dark Chocolate Tart with Espresso Whipped Cream Recipe
This decadent Dark Chocolate Tart features a rich bittersweet chocolate filling nestled in a crisp chocolate graham cracker crust. Topped with luxurious espresso-infused whipped cream, it’s a perfect dessert for chocolate and coffee lovers alike. The tart balances deep chocolate flavors with a creamy texture and a coffee kick, making it an elegant treat for special occasions or any indulgent moment.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Crust:
- 14 (5 x 2 1/4 inch) chocolate graham crackers, about 7 ounces, finely ground
- 1 stick butter, melted
- 6 tablespoons sugar
Dark Chocolate Filling:
- 1 1/4 cups heavy cream
- 9 ounces bittersweet or dark chocolate (not more than 65% cacao), chopped or in chips
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Espresso Whipped Cream:
- 4 teaspoons warm water
- 1 teaspoon unflavored gelatin
- 1 teaspoon espresso powder or 1 packet Starbucks Via
- 1 cup heavy whipping cream, very cold
- 1/3 cup powdered sugar
Instructions
- Prepare the Chocolate Crust: Preheat your oven to 350°F. In a bowl, combine the finely ground chocolate graham crackers, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of a 10-inch wide by 2-inch high tart pan. Bake for 10 minutes, then allow it to cool on a rack for at least 15 minutes.
- Make the Dark Chocolate Filling: Bring the heavy cream to a boil, then pour it over the chopped bittersweet or dark chocolate placed in a microwave-safe bowl. Let sit for 5 minutes to melt, then stir until completely smooth. Let the mixture cool until it is no longer warm to the touch. In a separate bowl, whisk together the eggs, vanilla extract, and salt. Gradually stir this egg mixture into the cooled chocolate mixture until smooth and well combined.
- Bake the Tart: Pour the chocolate filling into the cooled crust, smoothing the top. Bake in the preheated oven until the filling is set around the edges but still slightly wobbly in the center, about 20 minutes. Remove from oven and let cool completely on a wire rack for about an hour.
- Prepare the Espresso Whipped Cream: In a small pan, mix the unflavored gelatin, espresso powder, and warm water. Allow the mixture to stand until thickened. Heat gently over low heat just until the gelatin and espresso dissolve—do not let it set. Immediately transfer to a cold mixing bowl. Using a mixer with a chilled whisk attachment on high speed, beat the cold heavy whipping cream with powdered sugar until it becomes slightly thickened. Reduce the mixer speed to low and slowly drizzle in the gelatin-espresso mixture. Increase the speed back to high and whip until stiff peaks form and the cream is thick enough to pipe.
- Decorate the Tart: Using a piping bag fitted with a 1M tip, pipe large rosettes of the espresso whipped cream across the top of the cooled tart, filling any gaps with smaller stars. Chill the tart covered in the refrigerator for up to 3 days before serving.
Notes
- Be sure to cool the chocolate filling mixture before adding eggs to avoid scrambling.
- Use chilled cream and a cold bowl to achieve the best volume when whipping the espresso cream.
- The tart can be made a day ahead and stored in the refrigerator to enhance the flavors.
- Adjust the espresso powder amount to your taste preference for coffee intensity.
- If you do not have a tart pan, a pie dish of the same size can be substituted, but the crust shape may vary.
Keywords: dark chocolate tart, espresso whipped cream, chocolate dessert, tart recipes, coffee flavored whipped cream, bittersweet chocolate dessert
