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