No-Bake Chocolate Espresso Tart is a hassle-free decadent dessert. A rich, chocolate espresso ganache filling is poured into a buttery graham cracker crust and refrigerated. Topped with freshly whipped cream and chocolate covered espresso beans, this tart is show-stopping dessert! Perfect for any holiday or special occasion.
Graham Cracker Crust
First things first, we need to make a crust for our tart! Making a graham cracker crust vs. a chocolate cookie crust is the perfect option because of how rich and decadent the filling is. The graham cracker crust compliments it beautifully! Plus, they are mixed together with melted butter and that always makes everything better.
For this recipe, a standard, round tart pan is used. I like to use one that has a removable bottom for easy slicing and serving.
Toss the crushed graham cracker crumbs with the melted butter and then firmly press into the tart pan Use the bottom of a measuring cup or a flat glass to help pack it in there. The tighter the crust is packed in the better it will hold together!
Chocolate Espresso Ganache Filling
After the crust has been prepared, it’s time for the filling!
Swirling together heavy cream, two different kinds of chocolate and espresso powder together over a warm stove until glossy creates a ganache that is to die for. For this recipe, two different kinds of chocolate are used to help deliver a full, decadent chocolate flavor:
- Semi-sweet chocolate chips – these help give that classically sweet chocolate flavor that can’t be missed.
- Unsweetened Chocolate Baking Bar or Bittersweet Chocolate – I love adding this into the ganache because it really helps deliver a full, robust chocolate flavor without being overly sweet. If you can’t find unsweetened or bittersweet chocolate, dark chocolate could also be used here.
Did you know that coffee naturally brings out the flavor in chocolate? Talk about the perfect companion! Instant espresso powder is swirled into this chocolate ganache to give it that classic chocolate and coffee taste, without being too over-powering.
Simply pour the filling into the crust and transfer it to the refrigerator. And that’s it! Easy-peasy chocolate tart.
How to Serve
To make this dessert even more over-the-top, top the tart with freshly whipped cream and chopped chocolate covered espresso beans! It really takes it to the next level!
I have been able to find chocolate covered espresso beans at Trader Joe’s, local coffee shops and local chocolate stores. There are online options as well! Or, you could even make them homemade if you are feeling adventurous!
Slice and serve this tart cold as it sets up wonderfully in the refrigerator. Each slice comes out clean and smooth. I could dive right into it just thinking about it! How great would this be for the holidays, birthday dinner, date night or just for a chocolate dessert craving? Count me in on all accounts!
Looking for other Chocolate Desserts? Check these out!
Hot Fudge Bundt Cake
Chocolate Peanut Butter Pie
Ultimate Fudge Brownies
No-Bake Chocolate Espresso Tart
(3 votes, average: 4.33 out of 5)
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- Total Time: 3 hours, 30 minutes
- Yield: 10 servings 1x
Description
No-Bake Chocolate Espresso Tart is a hassle-free decadent dessert. A rich, chocolate espresso ganache filling is poured into a buttery graham cracker crust and refrigerated. Topped with freshly whipped cream and chocolate covered espresso beans, this tart is show-stopping dessert! Perfect for any holiday or special occasion.
Ingredients
- 1 3/4 cup graham cracker crumbs
- 5 tablespoons butter, melted
- 12 oz semi-sweet chocolate chips
- 4 oz unsweetened or bittersweet chocolate
- 1 tablespoon espresso powder
- 2 cups heavy cream
Toppings:
- Whipped cream
- Chocolate covered espresso beans
Instructions
- Combine the graham cracker crumbs and melted butter together in a medium-sized bowl. Firmly press the mixture into the bottom of a 10 1/4 or 11-inch round tart pan to form the crust. Use the bottom of a measuring cup or a flat glass to help evenly press the mixture in, forming it up the sides as well. Set aside.
- In a medium saucepan, combine the heavy cream with the semi-sweet chocolate, bittersweet chocolate and espresso powder over low heat. Slowly melt and whisk to combine until smooth and glossy, being careful to not bring to a boil. The ganache will be thickened, but still runny enough to be able to pour.
- Pour the chocolate espresso filling into the prepared tart crust. Refrigerate for at least 3 hours and up to 24 hours in advance.
- Garnish with whipped cream and chopped chocolate covered espresso beans before serving. Enjoy!
Notes
- If bittersweet or unsweetened chocolate can’t be found, dark chocolate can be used.
- This tart does very well in the refrigerator! Can make a couple days in advance and top with whipped cream prior to serving.
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 30 minutes
- Cook Time: 3 hours refrigeration
- Category: Dessert
Nutrition
- Serving Size: 1
- Calories: 439
- Sugar: 25.6g
- Sodium: 181mg
- Fat: 28.4g
- Carbohydrates: 41.6g
- Fiber: 2.1g
- Protein: 4.5g
- Cholesterol: 48mg
Keywords: No-Bake Chocolate Espresso Tart
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
