Archive | Pies and Tarts RSS feed for this section

Chocoffee ganache tartlets

21 Apr

Chocoffee ganache tartlets

I don’t even know if “chocoffee” is a thing – if not, I call it!

Yeah, anyway… it best describes what this actually is, so I’m sticking with it. It’s technically not ‘mocha’.

I asked my husband to get me some dark chocolate to make ganache for the Caramel and Double Ganache Slice and the bright spark seemed to have forgotten how to read, or something, because he brought home Nestlé Club Espresso Crisp.  Basically coffee-flavoured chocolate with little crispy things in it.

After telling him what an idiot he was, I realised it would probably make a more interesting filling than plain dark chocolate.  (I ended up using some dark chocolate Easter eggs in the slice, and kept the coffee stuff for this recipe).

Chocoffee ganache tartlets

So here it is – super quick and easy; biscuit base with ganache filling.  If I had actually gone to any effort to plan these, I would have put a chocolate coated coffee bean on top, but since I hate coffee I don’t have anything like that just laying around (yes, I hate coffee, but this chocolate is yum).


  • 250g packet Arnott’s Butternut Snap Cookies
  • 180g Nestlé Club Espresso Crisp chocolate
  • 90ml cream (with no gelatine or other thickeners)
  • 30g butter


  • Preheat oven to 180ºC
  • Place a biscuit over each hole of a patty pan (not a cupcake pan)
  • Bake for 3-5 minutes until softened, then press very gently into the shape of the pan
  • Leave to cool for a few minutes, so biscuits ‘set’ in curved shape
  • Repeat with next batch of biscuits and continue until they are all done
  • Chop chocolate into small pieces
  • Put cream and butter in a heatproof bowl/jug and microwave for 1 minute or until boiling
  • Add chocolate to hot cream and stir until combined (zap in microwave for 20 seconds if chocolate hasn’t fully melted)
  • Spoon the ganache into the biscuits

If you don’t have a patty pan, you can just warm the biscuits on a baking tray and curve them around a soup spoon.

I found I had one or two extra biscuits than ganache, so if you want it piled fairly high, I would add extra chocolate and cream (another 2 or 3 rows of chocolate should do it, plus proportionate amount of cream [choc 2:1 cream] – no need to add more butter).

Chocoffee ganache tartlets

These biscuits are notoriously tough to bite, but they do soften with a wet filling, so they’re easier to eat.

Yes, the ganache looks lumpy, but that is just the crispy bits in the chocolate, mmmkay?