• 1 cup Sugar
  • 1/2 cup Flour, all-purpose
  • 3/4 cup Ghirardelli Cocoa Powder
  • 1 tsp Espresso powder
  • 1/4 tsp Salt
  • 1/2 cup Butter, unsalted, melted
  • 2 cups Ghirardelli Semi-Sweet Chocolate Chips
  • 1 cup Heavy whipping cream
  • 1/4 cup Butter, unsalted
  • pinch Salt
  • 1 cup Heavy whipping cream
  • 2 tsp Espresso powder
  • 1/4 cup Powdered sugar


  • CRUST: Preheat the oven to 350 degrees.
  • In a medium-sized mixing bowl, whisk together the sugar, flour, cocoa powder, espresso powder, and salt to combine.
  • Add the melted butter and stir with a spatula to just barely combine into large moist clumps.
  • Pat the mixture between 5- 4” fluted tart pans with removable bottoms. Gently press up the sides first and then pat the remaining crust into the bottom.
  • Bake in the preheated oven for 10 or until the crust is set.
  • Set aside to cool while you prepare the filling and whipped cream.
  • FILLING: Place the chocolate chips in a large heat-safe bowl. Gently heat the cream in the microwave or over a stovetop until barely bubbling.
  • Pour over the chocolate chips and cover the bowl with a piece of plastic wrap.
  • Allow to sit for 5 minutes and then use a whisk to stir to combine.
  • Add the butter and salt and stir or beat to combine. Divide the mixture between the prepared tart pans and allow to set up at room temperature.
  • When ready to serve, spoon on dollops of espresso whipped cream and enjoy!
  • ESPRESSO WHIPPED CREAM: Dissolve he espresso powder in the whipping cream in a large bowl.
  • Whip at medium speed until soft peaks form.
  • Add the powdered sugar and continue whipping until fluffy to your liking

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