There’s something irresistibly luxurious about dark chocolate, isn’t there? It whispers sophistication, indulgence, and just the right hint of mystery. This Dark Chocolate Tart with Espresso Whipped Cream is exactly that kind of dessert—the one you bring out when you want to impress, whether it’s for a dinner party, a cozy evening in, or a solo treat that makes you feel like royalty.
The origins of chocolate tarts trace back to classic French pâtisseries, but here, we’ve dialed things up with a bold, slightly sultry twist: espresso whipped cream. Yes, you heard that right. It’s like a love story between chocolate and coffee that you never knew you needed. The crunchy chocolate crust cradles a silky, rich chocolate filling—and just when you think it can’t get any better, that espresso-kissed cloud of cream takes it over the top.
Trust me, you’re going to fall hard for this one.
Why You’ll Love Dark Chocolate Tart with Espresso Whipped Cream
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Dark Chocolate Tart with Espresso Whipped Cream for you? Let’s see. Dark chocolate tarts are…
- Deeply decadent – The bittersweet chocolate filling is smooth, rich, and oh-so-satisfying.
- Texturally perfect – A crisp chocolate graham cracker crust meets a velvety center.
- Enhanced with bold espresso – The whipped cream is lightly spiked with espresso for a grown-up twist.
- Elegant yet simple – Beautiful presentation without complicated steps.
- Perfectly shareable – Slice it up for a crowd or keep it all for yourself—no judgment here.
Quick Tip: For the best results, use a good quality dark chocolate with around 60–65% cacao. It makes all the difference in flavor!
Ingredients in Dark Chocolate Tart with Espresso Whipped Cream
Here’s what goes into this dreamy, layered dessert. (Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chocolate Graham Crackers: These become the crunchy, chocolaty base that holds everything together. Finely ground for a perfect crust.
Butter: Melted and mixed with the crackers to bind the crust and add rich, buttery flavor.
Sugar: Just the right amount to sweeten the crust and round out the chocolate’s natural bitterness.
Heavy Cream: Used in both the filling and the topping, cream adds lusciousness and silky texture.
Bittersweet Chocolate: The heart of the tart. Choose high-quality chocolate with deep, complex flavors.
Eggs: They give the filling its smooth custard-like consistency once baked.
Vanilla Extract: Adds warmth and depth to the chocolate.
Salt: Just a pinch to enhance and balance all the flavors.
Unflavored Gelatin: A secret weapon for stabilizing the whipped cream so it holds up beautifully.
Espresso Powder: Intensifies the chocolate and turns your whipped cream into a mocha dream.
Powdered Sugar: Adds sweetness to the cream without any graininess.
Instructions:
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 350°F. This ensures even baking and sets the crust just right.
Combine Ingredients: In a bowl, combine finely ground chocolate graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand—crumbly but moist enough to hold shape.
Prepare Your Cooking Vessel: Press the mixture into a tart pan with a removable bottom. Make sure it’s even across the bottom and up the sides. This step is key for a sturdy, beautiful crust.
Assemble the Dish: Bake the crust for 10 minutes, then let it cool. Meanwhile, heat the heavy cream in a saucepan until just simmering. Pour over chopped chocolate and stir until smooth. Whisk in the eggs, vanilla, and salt.
Cook to Perfection: Pour the chocolate filling into the cooled crust and bake for 18–20 minutes until set but still slightly wobbly in the center. Cool completely.
Finishing Touches: For the espresso whipped cream, sprinkle gelatin over warm water and let bloom. Stir in espresso powder. Whip the cold cream and powdered sugar until soft peaks form, then mix in the espresso gelatin. Whip until firm peaks hold.
Serve and Enjoy: Spread or pipe the espresso whipped cream over the cooled tart. Slice, serve, and revel in the deliciousness.
Nutrition Information (Per Serving)
- Serving Size: 1 slice
- Calories: 410
- Sugar: 19g
- Sodium: 135mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
How to Serve Dark Chocolate Tart with Espresso Whipped Cream?
Fresh Berries: Serve slices with raspberries or strawberries for a burst of tartness.
Espresso Shot: Double down on the coffee love with a shot of espresso on the side.
Whipped Cream Swirl: Add an extra swirl of whipped cream or even a dusting of cocoa powder for presentation.
Mint Garnish: A sprig of fresh mint adds color and a refreshing contrast.
Ice Cream Pairing: Vanilla bean or coffee ice cream takes this over the top.
Additional Tips
Prep Ahead: The tart can be made a day in advance and stored in the fridge. Just add the whipped cream before serving.
Make It Boozy: Want to add an edge? A splash of coffee liqueur in the whipped cream works wonders.
Gluten-Free Swap: Use gluten-free chocolate cookies for the crust to make it GF-friendly.
Storage Tips: Store any leftover tart in an airtight container in the fridge for up to 4 days.
Freezer Friendly: You can freeze the tart (without the whipped cream) for up to a month. Thaw overnight in the fridge before serving.
Tips & Variations
- Want a more intense coffee flavor? Add a second teaspoon of espresso powder to the whipped cream.
- For a crunch element, sprinkle toasted hazelnuts or cocoa nibs on top before serving.
- No gelatin? You can use instant pudding mix or cornstarch slurry to stabilize the whipped cream.
FAQ Section
Q1: Can I substitute bittersweet chocolate with milk chocolate?
A1: Yes, but keep in mind it will be much sweeter. You may want to reduce the sugar slightly if using milk chocolate.
Q2: Can I make this dish ahead of time?
A2: Absolutely! The tart can be fully made a day in advance and kept chilled. Just whip and top with cream close to serving time.
Q3: How do I store leftovers?
A3: Keep leftovers refrigerated in a sealed container for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes. Freeze the tart without the whipped cream for up to 1 month. Thaw overnight and whip up fresh cream before serving.
Q5: What’s the best way to reheat this dish?
A5: This tart is best enjoyed chilled or at room temp, so reheating isn’t necessary.
Q6: Can I double the recipe?
A6: Definitely! Just use two tart pans or one large rectangular tart pan and increase your filling accordingly.
Thanks for baking along with me! I hope this Dark Chocolate Tart with Espresso Whipped Cream brings a little extra sweetness and joy into your day. Whether you’re sharing it with someone special or savoring it solo, it’s truly one of those desserts that feels like a tiny celebration.
Dark Chocolate Tart with Espresso Whipped Cream
Ingredients
- For Chocolate Crust:
- 14 chocolate graham crackers about 7 ounces, finely ground
- 1 stick 113g butter, melted
- 6 tablespoons sugar
- For Dark Chocolate Filling:
- 1 ¼ cups heavy cream
- 9 ounces bittersweet or dark chocolate max 65% cacao, chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- For 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
- ⅓ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Mix finely ground graham crackers, melted butter, and sugar until combined. Press firmly into the bottom and up the sides of a 9-inch tart pan. Bake crust for 10 minutes, then cool completely.
- For the filling, heat heavy cream until just boiling. Remove from heat and pour over chopped chocolate. Let sit 1 minute, then stir until smooth.
- Whisk in eggs, vanilla extract, and salt until fully combined. Pour filling into cooled crust.
- Bake for 15-20 minutes or until the filling is set but still slightly jiggly in the center. Cool to room temperature, then chill in fridge for at least 2 hours.
- For espresso whipped cream, sprinkle gelatin over warm water and let bloom for 5 minutes. Heat gently to dissolve gelatin completely.
- Whip heavy cream with powdered sugar and espresso powder until soft peaks form. Gradually add gelatin mixture and whip until stiff peaks form.
- Serve chilled tart topped with espresso whipped cream.
