THIS POST IS IN PAID SPONSORSHIP WITH SCHARFFEN BERGER CHOCOLATE MAKER.
ALL OPINIONS AND REVIEWS ARE 100% MY OWN.
Valentine’s Day is almost here- and whether you’re celebrating with a significant other, friends or family, all I know is that this Espresso Chocolate Tart deserves a spot on your table! Now whether you’re really into this holiday or like to keep it small, let’s be real: any holiday that gives you an excuse to indulge in decadent chocolate dessert is a plus!
As I always promise with my recipes, this Espresso Chocolate Tart is simple to recreate but looks impressive and intricate to serve up. That pretty much makes it the perfect dessert for Valentine’s Day.
Now let’s dive in. The base of this dessert is a classic tart shell, made with butter, flour, and Scharffen Berger 100% unsweetened dark chocolate cocoa powder. Balancing the classic foundation is a rich and smooth filling. It’s soft, silky and absolutely decadent. It’s made with 3 simple ingredients: cold coconut cream, instant coffee, & Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar. What does that mean? It means you’re going to be tempted to eat the filling by the spoonful (and yes, I’m speaking from experience). For the finishing touch, I decorated the tart with freshly made whip cream, then added the cutest chocolate hearts and a handful of chocolate shavings.
As always, I opt for decorating desserts with something that adds to the overall flavor profile, not things that are just for show (I’m looking at you, cupcakes-with-a-tower-of-sugar-icing). Everything that I add into a recipe is there for a reason. The fresh whip cream on this tart? It balances the richness of the chocolate filling and also adds an airy and light texture. Those mini chocolate heart decorations? They’re made with the same Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar and ties together the tart beautifully. And don’t be intimidated if you have never created chocolate decorations before. They’re super simple and really add that extra special touch to your dessert. All it requires is a double boiler set up (explained in the notes section of the recipe below) and quality chocolate. You can create any drawing, lettering or numbers that you can imagine! The mini chocolate hearts done for this recipe are easy and perfect for Valentine’s Day!
While we’re on the subject of chocolate, it would be a crime not to mention how perfectly this chocolate bar chops. All those gorgeous chocolate shavings you see? Literally made with one slice of my knife – perfect, show-stopping chocolate shavings – every. single. time.
From the decorations on top to the luscious filling inside, Scharffen Berger chocolate elevated this dessert to a whole new dimension! If you’ve been following my recipes, then you know that 90% of my desserts involve chocolate. So when I say that Scharffen Berger chocolate is a quality gourmet chocolate that can really take your desserts from good to gastronomic, you know I mean it. Once you try their chocolate, you’ll see what you’ve been missing out on! They source the best cacao in the world and blend it in small batches to yield distinct and rich chocolate. When I add their chocolate in my desserts, I know I’m adding true cacao – not excessive sugars and additives that alter the real taste. So when you’re ready to create your next chocolate dessert, trust that Scharffen Berger chocolate will deliver the complex and remarkably smooth flavor that your dessert deserves.
Let’s just say, from the deepest part of my stomach- I know you’ll love this chocolate tart as much as my family did. Happy Valentine’s Day from my kitchen to yours!
Espresso Chocolate Tart
- 1 stick unsalted butter softened
- 3 tablespoons Scharffen Berger 100% Unsweetened Cocoa Powder
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
Filling & Decorations
- 1 can coconut milk cold
- 1 teaspoon instant coffee
- 9.7 oz Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar
- 1/2 cup heavy cream cold
- 1 tablespoon granulated sugar
- Preheat the oven to 350° F.
- In a bowl, mix together the flour, salt, sugar, and cocoa powder. Add in softened butter until the mixture comes together and looks like wet sand.
- Press the crust into the tart pan bottom and up the sides, making sure it is well packed and even.*
- Bake the crust for 15 minutes until browned. Allow to cool.
- Place a saucepan over medium heat.
- From a chilled can of coconut milk, scoop the cream only and place into the pan. Allow cream to melt. (You will not be using the water in the coconut milk for this recipe so you may discard it or reserve it for something else.)
- Add in 3 blocks from the chocolate baking bar and the instant coffee. Whisk ingredients together until the chocolate has melted and you have a rich, creamy sauce.
- Pour the chocolate mixture into the cooled tart crusts. Make sure to fill up to the crust brim only, as it will pour over if you pour too much or too quickly.
- Carefully place the tarts in the fridge and leave overnight.
- When the filling is set, gently pop the tarts out of the ring mold by pressing with all fingertips at the bottom and working your way around the ring.
For decorations on top (optional)
- Fresh whip cream: Fit a stand mixer with a whisk attachment.** Whisk together the cold heavy cream and sugar on medium-high speed until stiff peaks form, about 5-7 minutes. Place whip cream in piping bags and pipe as desired onto the tart.
- Chocolate hearts: In a double boiler set up, melt 1 block of the chocolate baking bar in the top bowl.*** Line a tray with wax or parchment paper and set aside. Scoop the melted chocolate into a piping bag or similar item then simply draw small hearts or any lettering you prefer. Refrigerate until the chocolate hardens, usually 15 minutes. Then gently peel off the paper and place onto the tart.
- Chocolate shavings: With the last remaining block of the chocolate bar, gently slice the chocolate with a sharp knife. It will shred into chocolate shavings as you slice. Decorate the top of the tart as desired.
- 9 inch tart pan with removable bottom