There are times when you feel like eating a little chocolate, and there are times when you would like to be hit square in the uterus with a chocolate baseball bat. For those “heavy artillery” moments, you need a chocolate dessert that really packs a wallop. This is one of those desserts. This tart may keep you awake for a number of hours after dessert, thanks to the one-two punch of deep dark chocolate and rich espresso. Enjoy at your own risk… and maybe not on a school night.
DOP: Reuben McLaughlin | Props: The Food Group | Recipe and food styling: Annabelle Waugh
Black and White Espresso Truffle Tart
Prep time: 40 minutes | Total time: 3 hours | Makes: 8 servings
This tart—with its dramatic contrasting layers silky vanilla and espresso chocolate ganache in a crisp chocolate crust—is the ultimate decadence, but surprisingly easy to put together. To make this dinner party indulgence a year-round option, top with whatever fruit, nuts and seeds you have on hand with the changing seasons. And don’t forget a dollop of whipped cream.
Chocolate Crumb Crust:
1-1/2 cups chocolate wafer crumbs
1/3 cup salted butter, melted
White Chocolate Vanilla Ganache:
200 g white chocolate, finely chopped
¼ cup whipping cream (35%)
3/4 tsp vanilla bean paste
Dark Chocolate Espresso Ganache:
1 tbsp salted butter
200 g dark chocolate (70%), finely chopped
1/2 cup whipping cream (35%)
1 tsp instant espresso powder
1 cup whipping cream (35%)
2 tbsp icing sugar
1 cup each fresh raspberries and blackberries
1/4 cup chopped unsalted pistachios
1/4 cup hulled pumpkin seeds (pepitas)
Chocolate Crumb Crust: Mix crumbs and butter until moistened. Press into 14- x 5-inch (35 x 12.5 cm) fluted tart pan. Bake in 350°F (180°C) oven until slightly puffed, about 10 minutes. Let cool on rack.
White Chocolate Vanilla Ganache: Pour chocolate into heatproof bowl set over saucepan of hot (not boiling) water; let stand until mostly melted. Meanwhile, heat cream until steaming. Pour hot cream over chocolate; add vanilla bean paste. Whisk until smooth.
Scrape chocolate mixture evenly into crust, smoothing top. Refrigerate until set, about 1 hour.
Dark Chocolate Espresso Ganache: Place butter in heatproof bowl set over saucepan of hot (not boiling) water; pour chocolate over top. Let stand until mostly melted.
Meanwhile, heat cream until steaming. Whisk in espresso powder. Pour hot cream mixture over chocolate. Whisk until smooth.
Scrape chocolate mixture evenly onto white chocolate layer, smoothing top. Refrigerate until set, about 1 hour.
To finish: In large chilled metal bowl, whip cream and sugar together until thick, soft peaks form. Top tart with berries, pistachios and seeds. Slice tart in half lengthwise, then crosswise into 4. Serve each piece with a dollop of whipped cream.
Pro Tip: Moisture is the enemy of melted chocolate—even a drop or two can make it seize into clumps. Be sure your bowls are clean and dry before beginning, and wipe any condensed steam from the base of your bowl before pouring out the melted chocolate mixture so no water drips in.