Easy chocolate graham cracker crust filled with rich espresso chocolate ganache
Servings 1Tart
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Chilling Time: 1 hourhr
Total Time 1 hourhr45 minutesmins
Equipment
Tart Pan
Ingredients
For the Graham Cracker Crust:
10-12Graham cracker sheets, about 1 sleeve, finely crushed
1Stick Butter, melted
1/4cupGranulated Sugar
1/4cupCocoa powder
Pinch of Salt
For the Espresso Ganache:
6oz.Semisweet chocolate, chopped
8oz.Heavy cream
2tspVanilla Extract
1tbspEspresso powder
3tbspUnsalted butter, cubed
Flaky sea salt, if desired
Instructions
For the Graham Cracker Crust:
Preheat oven to 350 degrees F, generously grease a tart pan with cooking spray, set aside. In a medium mixing bowl combine the crushed graham crackers, melted butter, sugar, cocoa powder and salt. Stir to combine, the mixture will still be loose but should pack together. Dump the graham cracker mixture into the prepared tart pan and press down firmly to pack into place. Use your hands or the back of a dry measuring cup to press the mixture into an even layer, making sure the corners are packed well. Bake at 350 degrees F for 10-12 minutes until golden brown. Set aside and allow to cool.
For the Espresso Ganache:
In a medium saucepan combine the chopped chocolate and cream. Heat over medium heat, stirring frequently until the chocolate is completely melted. Remove from the heat and stir in the vanilla extract, and espresso powder. Add in the butter one tablespoon at a time until completely melted. The mixture should be smooth and lump free. Pour over the top of the graham cracker crust, smoothing into a even layer.
Transfer to the fridge and allow to chill for an hour. Before serving top with a sprinkle of flaky salt, slice, and enjoy!
Notes
**This can be made a day in advance, prepare the crust and ganache as described. Loosely wrap and store in the fridge until you plan to serve, up to 24 hours. Top with flaky salt just before service.