Description
Indulge in the rich, decadent flavors of this Dark Chocolate Tart with Espresso Whipped Cream. A velvety dark chocolate filling nestled in a chocolate cookie crust, topped with a luscious espresso-infused whipped cream, this dessert is a true delight for chocolate lovers.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 8 ounces dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- pinch of salt
For the espresso whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon instant espresso powder, dissolved in 1 tablespoon hot water
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix chocolate cookie crumbs, sugar, and melted butter. Press into a tart pan and bake for 10 minutes. Cool.
- Make the filling: Melt dark chocolate. Heat cream, pour over chocolate, add butter, vanilla, and salt. Pour into crust.
- Chill: Refrigerate for at least 3 hours.
- Whip the cream: Beat heavy cream, powdered sugar, espresso, and vanilla until soft peaks form.
- Serve: Slice the tart and top with espresso whipped cream.
Notes
- For added texture, sprinkle sea salt flakes or shaved chocolate on top before serving.
- This tart can be made a day ahead and stored in the refrigerator.
