Espresso Hazelnut Chocolate Tartlets are the ultimate indulgence for chocolate lovers. With a perfect combination of rich espresso, silky chocolate ganache, and a hint of hazelnut, this dessert delivers an exquisite flavor profile in every bite. Whether you’re hosting a dinner party or simply treating yourself to a sweet indulgence, these tartlets are guaranteed to impress.
In this recipe, you’ll learn how to create mini tartlets with a crisp cocoa crust and a luscious espresso-infused chocolate ganache. While the recipe is designed for a small batch, you can easily scale it up for larger gatherings.
What is Espresso Hazelnut Chocolate Tartlet?
An espresso hazelnut chocolate tartlet is a bite-sized dessert featuring a delicate cocoa tart shell filled with a rich chocolate ganache flavored with espresso and hazelnut spread. The texture is smooth and velvety, with a crunch from the tart shell, making it the perfect blend of flavors and textures. The hazelnuts, either crushed or toasted, offer an additional layer of richness that complements the dark chocolate and espresso infusion.
Origin of the Espresso Hazelnut Chocolate Tartlets
The origins of this decadent dessert can be traced back to classic French patisserie, where rich, luxurious tarts are a staple. The combination of chocolate and espresso is not new—both ingredients have been paired together in numerous desserts over the years, from cakes to mousse. Hazelnuts have also long been a favorite in European cuisine, particularly in chocolate spreads like Nutella. Combining these flavors in a tartlet form creates an elegant yet accessible treat that appeals to both novice and experienced bakers alike.
Ingredients with Quantity
For the Tart Shells:
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder (unsweetened)
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp cold espresso or iced water
(Shortcut: You can also use store-bought mini tart shells or phyllo cups to save time.)
For the Espresso-Hazelnut Chocolate Ganache:
- 8 oz semi-sweet or dark chocolate, finely chopped
- ¾ cup heavy cream
- 1 tbsp unsalted butter
- 1 tbsp espresso powder (or 2 tbsp brewed espresso, cooled)
- 2 tbsp Nutella or other hazelnut spread
- ¼ tsp sea salt (optional, enhances flavor)
Toppings (Optional but Amazing):
- Crushed toasted hazelnuts
- A drizzle of melted chocolate or Nutella
- A sprinkle of espresso powder or flaky sea salt
- Whipped cream or chocolate curls for garnish
Step-by-Step Instructions
1. Make the Chocolate Tart Shells
- In a food processor, pulse together flour, cocoa powder, powdered sugar, and salt until combined.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and espresso (or iced water), one tablespoon at a time, pulsing until the dough just comes together. You may need to scrape the sides of the bowl once or twice.
- Shape the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes to firm up.
- Roll the dough on a lightly floured surface to about ⅛ inch thick.
- Use a round cutter to cut circles of dough and press them into mini tartlet pans (or muffin tin cups). Prick the bottoms with a fork to prevent them from puffing up during baking.
- Bake at 350°F (175°C) for 10–12 minutes until the shells are set. Allow them to cool completely before filling.
2. Make the Ganache Filling
- Heat the heavy cream in a small saucepan over medium heat until it is just simmering. Remove from heat.
- Whisk in the espresso powder (or brewed espresso) until it dissolves completely.
- Pour the hot cream mixture over the chopped chocolate in a bowl and let it sit for 1–2 minutes to soften.
- Whisk the mixture until smooth, then stir in the butter, Nutella, and a pinch of sea salt (optional) until the ganache is glossy.
3. Fill and Chill
- Carefully pour the warm ganache into the cooled tart shells, filling them nearly to the top.
- Smooth the tops with a spoon or offset spatula for a neat finish.
- Chill the tartlets in the refrigerator for 1–2 hours, or until the ganache has set and become firm.
4. Garnish and Serve
Before serving, garnish the tartlets with a sprinkle of crushed hazelnuts, a drizzle of melted chocolate or Nutella, and a dusting of espresso powder. If desired, top with whipped cream or chocolate curls for an extra touch of elegance.
Serve at room temperature for the best texture. The tartlets will have a silky smooth ganache filling, perfectly complemented by the crisp chocolate shell.
Tips & Variations
- No-bake version: Skip the tart shell baking process by using crushed chocolate cookies (like Oreos) combined with melted butter to form a no-bake crust.
- Hazelnut liqueur: For an even deeper hazelnut flavor, add a splash of Frangelico or other hazelnut liqueur to the ganache mixture.
- Vegan version: Substitute the heavy cream with coconut cream and use dairy-free chocolate for a vegan-friendly version of these tartlets.
FAQs About Espresso Hazelnut Chocolate Tartlets
Q1: Can I make these Hazelnut Chocolate Tartlets ahead of time?
Yes! These tartlets can be made up to 2 days in advance. Simply store them in the refrigerator until you’re ready to serve. Garnish right before serving for the freshest look.
Q2: Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter ganache, but it will result in a slightly different texture and flavor. Dark chocolate balances the espresso and hazelnut flavors well, so we recommend it for the most intense flavor experience.
Q3: Can I substitute the espresso powder with instant coffee?
Yes, instant coffee can be substituted for espresso powder. However, the coffee flavor might be slightly milder, so adjust the quantity to taste.
Q4: Can I use a full-sized tart shell instead of mini tartlets?
Absolutely! If you prefer a larger tart, you can use a 9-inch tart pan. Just keep in mind that the baking time for the tart shell might be a bit longer.
Conclusion: Espresso Hazelnut Chocolate Tartlets
These Espresso Hazelnut Chocolate Tartlets are the perfect dessert for any occasion—whether you’re celebrating with friends or treating yourself to something special. The crisp cocoa tart shell, silky ganache, and the delightful touch of hazelnuts make these tartlets a truly indulgent experience. Best of all, they’re surprisingly easy to make, despite their impressive appearance. So, gather your ingredients, follow the steps, and enjoy the decadent bliss of this delightful treat!
Print
Espresso Hazelnut Chocolate Tartlets Recipe: A Decadent Delight
- Total Time: 35 minutes
- Yield: 8 tartlets 1x
- Diet: Vegetarian
Description
An espresso hazelnut chocolate tartlet is a bite-sized dessert featuring a delicate cocoa tart shell filled with a rich chocolate ganache flavored with espresso and hazelnut spread. The texture is smooth and velvety, with a crunch from the tart shell, making it the perfect blend of flavors and textures. The hazelnuts, either crushed or toasted, offer an additional layer of richness that complements the dark chocolate and espresso infusion.
Ingredients
For the Tart Shells
1 ¼ cups all-purpose flour
¼ cup cocoa powder (unsweetened)
¼ cup powdered sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
1–2 tbsp cold espresso or iced water
(Shortcut: You can also use store-bought mini tart shells or phyllo cups to save time.)
For the Espresso-Hazelnut Chocolate Ganache
8 oz semi-sweet or dark chocolate, finely chopped
¾ cup heavy cream
1 tbsp unsalted butter
1 tbsp espresso powder (or 2 tbsp brewed espresso, cooled)
2 tbsp Nutella or other hazelnut spread
¼ tsp sea salt (optional, enhances flavor)
Toppings (optional but amazing)
Crushed toasted hazelnuts
A drizzle of melted chocolate or Nutella
A sprinkle of espresso powder or flaky sea salt
Whipped cream or chocolate curls for garnish
Instructions
1. Make the Chocolate Tart Shells
In a food processor, pulse flour, cocoa, powdered sugar, and salt.
Add cold butter and pulse until mixture resembles coarse crumbs.
Add egg yolk and espresso (or water) one tablespoon at a time, pulsing until the dough just comes together.
Shape into a disk, wrap in plastic, and chill for 30 minutes.
Roll out dough on a lightly floured surface to about ⅛ inch thick.
Cut circles and press into mini tartlet pans (or muffin tin cups). Prick the bottoms with a fork.
Bake at 350°F (175°C) for 10–12 minutes, until set. Cool completely.
2. Make the Ganache Filling
Heat heavy cream in a small saucepan until just simmering.
Remove from heat and whisk in espresso powder until dissolved.
Pour over chopped chocolate in a bowl and let sit 1–2 minutes.
Whisk until smooth, then stir in butter, Nutella, and salt until glossy.
3. Fill & Chill
Pour warm ganache into cooled tart shells.
Smooth the tops with a spoon or offset spatula.
Chill for 1–2 hours, or until set.
4. Garnish & Serve
Top with crushed hazelnuts, chocolate drizzle, and a dusting of espresso powder.
Serve at room temperature for the silkiest texture.
Notes
Elevate your espresso hazelnut chocolate tartlets by garnishing with a sprinkle of sea salt, cocoa powder, or finely chopped toasted hazelnuts. Serve with a dollop of whipped cream or a few fresh berries for an elegant touch!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 310
Keywords: Hazelnut Chocolate Tartlets, Espresso Chocolate Tartlets, Chocolate Espresso Tartlets, Hazelnut Tartlets
