Espresso Chocolate Ganache Tart -GF

Some days you simply need an elegant dessert for a special occasion. And often that special dessert involves chocolate or chocolate AND espresso as in this Affogato Coffee recipe!

This amazing espresso chocolate ganache tart makes a perfectly sweet ending to a special dinner for winter holidays, Valentine's Day, Easter, or a summer dinner party. Treat Dad on Father's Day!

Chocolate is welcome at any time of the year, right? Chocolate ganache sounds fancy, but in reality, it's just chocolate and cream and it couldn't be easier to make!

You'll find the full printable recipe, including ingredient quantities, below. But first, here are a few details about the ingredients to help you make this chocolate ganache tart recipe perfectly every time.

This is not a low-calorie dessert! Chocolate ganache is definitely an indulgence, so if your occasion warrants something very special, here's a recipe for you!

For the nut crust

You'll need roasted hazelnuts (see How to Roast Hazelnuts for easy tips for removing their skins), unsalted butter, sugar, and kosher salt.

For the ganache filling

• chocolate: Cheap chocolate chips won't cut it here! Use the best quality couverture dark chocolate like Bernard Callebaut, Guittard, Lindt or Valrhona. Couverture chocolate contains at least 30 percent cocoa butter. As a result, it is smooth and it melts quickly and evenly, making it ideal for this silky smooth chocolate pie!
• heavy cream: also called whipping cream. You'll need 8 ounces (1 cup) for the filling, and up to an additional 8 ounces for garnishing the tart if you decide to do so.
• espresso: if you don't have espresso, you can substitute instant espresso powder dissolved in hot water
• Kahlua: a coffee liqueur, optional

For the whipped cream topping

• heavy cream
• confectioner's sugar
• pure vanilla extract
• unflavoured gelatin (if you want to make stabilized whipped cream)

🔪 Step-by-Step Instructions

Here's a quick overview of what you'll do to make this gluten-free chocolate hazelnut tart. You'll find detailed instructions in the recipe card below.

Step 1: Begin by making the hazelnut crust.

You'll combine the crust ingredients, (a food processor makes this very easy) then press them into the sides and base of a 10-inch non-stick tart pan with a removable bottom lined with parchment paper. While the crust is baking, you can make the filling.

Step 2: Prepare the espresso chocolate ganache filling

You'll put the chopped chocolate in a heat-proof bowl, heat the cream in a small saucepan on the stovetop until almost boiling, then pour the hot cream in the saucepan over the chocolate in the bowl to melt it.

Once it's all smooth, you'll stir in the espresso and the coffee liqueur. Then all you have to do is pour the rich chocolate ganache filling into the cooled crust and chill the tart. And because you've added espresso, the filling actually becomes a mocha ganache!

Step 3: Whip the cream

If you decide to garnish your tart with whipped cream and you want to decorate it a day in advance, I'd suggest using stabilized whipped cream so that the whipped cream holds its shape. Stabilized whipped cream is nothing more than simply adding a small amount of softened gelatin to it.

You'll whip the cream to the frothy stage, add confectioner's sugar and vanilla, then continue beating to the soft peak stage. Once the peaks almost hold their shape, you'll drizzle in the softened gelatin and continue beating until the cream has formed firm peaks.

Now you can either pipe the cream on in a pattern or spread it in a thin layer.

Refrigerate your beautiful ganache tart until serving time. Slice with a sharp knife dipped in hot water to get perfectly clean slices.

Making the hazelnut tart shell

Take your time to press the nut mixture evenly into the tart pan. It's important not only for looks but for structure as well.

Start by pressing the crumbs up the sides, using the back of a spoon with one hand while you place the fingers of your other hand on the top of the pan while you press. This technique helps to make a clean top edge. Check to make sure you haven't left it too thin in places, or it may crumble when you slice the pie.

Once you've finished the sides, spread the remaining nut crumbs over the bottom of the pan and press them firmly either with your fingers, with the back of a spoon, or even with the base of a drinking glass or a metal measuring cup.

If you'd like to decorate your tart a day or two ahead of time, I'd suggest making stabilized whipped cream so that it doesn't lose its air and deflate. Stabilized whipped cream will hold its shape well for a few days! It's perfect for piping on tarts, cakes or cheesecakes.

Detailed instructions for stabilizing whipping cream are in the recipe card below.

Substitute any nut for hazelnuts. This tart is delicious with a pecan crust, too. Or make this chocolate ganache tart with almond crust instead. Delicious!

Keep it nut-free! Use a graham cracker crust (gluten-free if necessary) or a cookie crumb crust.

Keep your garnish super simple! Sprinkle a little flaky sea salt on top. Delicious!