Dark Chocolate Truffle Tart

My Dark Chocolate Truffle Tart recipe is easy and elegant ~ a chocolate-lover’s dessert for any occasion, any time of year. It’s decadent and rich, but simple to make, and easily converted to gluten free.

If you’re a chocolate lover, (and who isn’t? ) you know that nothing can top a ganache tart.

This one is pure chocolate decadence, served up with a some textural interest and flaky salt to bring out the flavor. Chocolate is, of course, appropriate year round, but there’s something I especially love about a decadent chocolate dessert in the midst of winter, after the craziness of holiday season has passed. It’s a perfect way to celebrate the new year, or the love of your life on Valentine’s Day.

The chocolate ganache filling is a simple combination of chocolate and cream, but the addition of a few tablespoons of butter doubles down on that famous silky mouthfeel.

Best chocolate for this truffle tart

• I used a combination of bittersweet and semisweet chocolate here (8 ounces bittersweet, 4 ounces semi-sweet)
• A special dessert like this is all about the chocolate, so it’s a good opportunity to splurge on a brand you love. I happen to prefer Ghirardelli or Lindt. You can use regular baking chocolate or good quality chocolate chips if you like.

A dark chocolate cookie crumb crust helps make a seamless chocolate statement

I chose a simple press in cookie crust for this tart. It’s crumbly and crunchy, and provides a really nice textural contrast to the silky, creamy ganache. I’ve used this same crust in my Brown Sugar Bourbon Icebox Pie, and my Easy Cold Brew Icebox Pie. You could of course do a regular pre-baked pastry crust for this recipe, but the crumb crust keeps it casual and do-able.

Maldon salt* makes the perfect garnish ~

Just look at the cool crystal structure on that Maldon salt! If you’re hesitant about pieces of salt that big, the flakes are super delicate and add a really nice balance to the sweetness and richness of the chocolate. If you don’t have Maldon salt, use sea salt or kosher salt.

*Malden salt is fancy English sea salt with a delicate flavor and a large crystal. Look for it with the regular salt in your supermarket.

What to serve with this chocolate truffle tart (not that it needs anything) ~

• Lightly sweetened whipped cream is always a good choice with a rich chocolate dessert ~ I added a little vanilla bean paste to mine, and just enough sugar to barely sweeten it since the tart is so rich already. Try flavoring your whipped cream to bring another dimension to this dessert, like bourbon, Frangelico, or almond extract.
• For a lighter version of whipped cream try my Whipped Yogurt.
• A simple, tart berry sauce also goes great with chocolate and offsets the intensity of the ganache (if you’re into that kind of thing). Most stores carry fresh berries year round, and it’s worth the splurge for a special occasion. I especially love a fresh raspberry sauce with dark chocolate. Use frozen berries if you like.
• A drizzle of caramel sauce would really take it over the top.

This chocolate tart looks elegantly minimal, and tastes drop dead decadent

This dessert has its priorities straight ~ the party happens in your mouth, not on the plate…and that’s as it should be. The crust is tender and crumbly and the filling is voluptuous and fudgey ~ I can guarantee it’s absolutely delicious, and the components go so well together.