Dark Chocolate Truffle Tart

chocolate truffle tart topped with Maldon salt

My dark chocolate truffle tart recipe is an easy and elegant indulgence ~ 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.

Dark Chocolate Truffle Tart being sliced.

my chocolate truffle tart is pure bliss

If you’re a chocolate lover, (and who isn’t? ) you know that nothing can beat ganache for pure chocolate decadence. This tart is 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 cooler months. It’s a perfect way to celebrate the holidays, the new year, or the love of your life on Valentine’s Day.

Sprinkling salt on Dark Chocolate Truffle Tart.

what you’ll need (only 5 ingredients)

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.

  • dark chocolate
  • heavy cream
  • chocolate cookie crumbs ~ I use Nabisco Famous Wafers but you can really use any plain chocolate cookie you like.
  • butter
  • sea salt

buy the 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.
chocolate ganache tart with sea salt

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.

Close up of flaky sea salt on Dark Chocolate Truffle Tart.

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.

A slice of Dark Chocolate Truffle Tart.

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. A little almond extract would be delicious, too.
  • Try lightly spiking your whipped cream to bring another dimension to this dessert, bourbon, Frangelico, or Amaretto are my faves.
  • For the holidays, why not whip up a batch of cranberry whipped cream to plop on top ~ it’s gorgeous and has a lovely tart flavor which plays well with the rich chocolate.
  • Sweeten your whipped cream with a little maple syrup for Thanksgiving.
  • 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.
  • Simple fresh berries are always appropriate!
A slice of Dark Chocolate Truffle Tart with whipped cream.

a minimalist chocolate tart with over-the-top flavor

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.

more for chocolate lovers…

chocolate truffle tart topped with Maldon salt
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4.51 from 83 votes

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Yield 12 servings
Calories 503kcal
Author Sue Moran

Equipment

  • 10 inch tart pan

Ingredients

For the crust

  • 1 1/2 cups chocolate wafer crumbs (I used Nabisco famous wafers, and used about 3/4 of the package.)
  • 4 tbsp butter, melted

For the ganache

  • 1 1/2 cups heavy cream
  • 12 ounces dark chocolate, roughly chopped (I used 8 ounces bittersweet and 4 ounces semisweet, but feel free to use whatever you like)
  • 4 tbsp butter, room temperature, cut into 1 tablespoon-ish pieces.
  • 1 tbsp flaky sea salt

For the whipped cream

  • 1 1/2 cups heavy whipping cream
  • 1/2 tsp vanilla bean paste
  • 1 pinch salt
  • granulated sugar or powdered sugar, to taste (I used about 1 tsp granulated sugar)

Instructions

  • Preheat oven to 350F.
  • To make the crust, grind the chocolate wafers in a food processor and measure out 1 1/2 cups. Combine with the melted butter until everything is evenly moistened and the mixture feels like wet sand.
  • Press the crust into a 10-inch tart pan with a removeable bottom, and up the sides, making sure it is well packed in and even. Using the bottom of a flat measuring cup helps.
  • Bake the crust for 10-12 minutes. Allow to cool.
  • To make the ganache, heat the heavy cream in a saucepan until it is just starting to simmer. Don't let it get too hot, remove when you see those first tiny bubbles.
  • Remove from the heat and add the chopped chocolate, and let sit for a few minutes. (Exactly how long will depend on how big your chocolate pieces are. The smaller the pieces, the more quickly they will melt. You want to err on the side of not letting the cream cool down too much so that the ganache is still warm and will pour smoothly.)
  • Whisk together the chocolate and cream until the mixture is smooth and shiny. Add the butter, a couple pieces at a time, whisking well.
  • Pour the ganache into the prepared tart shell. Carefully place the tart in the refrigerator to set for at least 2 hours before slicing. Scatter the sea salt over the top of the tart when it has set so that it doesn't sink in to the chocolate.
  • Tip: if you're worried about your knife sticking to the fudgey chocolate filling while slicing, running your knife under hot water and wiping it clean just before slicing will help get a nice clean slice.
  • To make the whipped cream, whip the cream, vanilla paste, salt and sugar together until it forms soft peaks.

Cook’s notes

  • For a gluten free version of this tart, use your favorite gluten free cookie to make the crust. You can even make your own gf chocolate wafers.
  • For a dairy free version, use coconut cream in place of dairy cream, and coconut oil in place of butter.  The flavor will of course be very coco-nutty in that case. 

Nutrition

Calories: 503kcal | Carbohydrates: 25g | Protein: 4g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 195mg | Potassium: 279mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1121IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 4mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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68 Comments

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    Please rate this recipe!




  • Reply
    Gloria
    August 30, 2020 at 8:42 am

    5 stars
    Just to say Maldon salt is English salt and a fantastic addition to this lovely tart!!…..

    • Reply
      Sue
      August 30, 2020 at 8:45 am

      I stand corrected, thanks Gloria!

  • Reply
    Coreen
    August 28, 2020 at 8:38 am

    Hi sue! I have (12) 3×3/4 mini tart pans. Do you think this recipe could be converted to use them?

    • Reply
      Sue
      August 28, 2020 at 9:05 am

      You could certainly do that, I’m not sure how many of them this recipe would make, but they should be easy to assemble.

      • Reply
        Coreen
        September 6, 2020 at 2:53 pm

        I made this using the small tart pans, it made 8 and oh my goodness!!!! So amazing! We made a huckleberry sauce to drizzle on top.

        • Reply
          Sue
          September 6, 2020 at 3:19 pm

          Whaaat? Now I’ll be thinking about this all day 🙂

  • Reply
    Emily Snyder
    July 3, 2020 at 11:13 am

    Do I need to refrigerate right up until we eat it? We are going to a dinner party and bringing this- it’s so stunning I hate to hide it in the fridge while we eat! Will it be ok for a few hours at room temp? It has been setting in fridge all day.

    • Reply
      Sue
      July 3, 2020 at 12:06 pm

      It should be fine as long as it’s not too hot in the house.

  • Reply
    Valerie
    April 12, 2020 at 8:58 am

    Love this, added chopped walnuts too ! Can I freeze some of this

    • Reply
      Sue
      April 12, 2020 at 9:06 am

      Yes, it should freeze nicely.

  • Reply
    Daniela O
    February 13, 2020 at 11:55 am

    Hello! the recipe does not say when I should use whipping cream, vanilla, salt and sugar, I am confused, but I really want to do it! Thank you!

    • Reply
      Sue
      February 13, 2020 at 12:08 pm

      I just clarified that Daniela, that’s for the whipped cream, and you just have tp whip them to soft peaks, then use as a topping for the tart, if you like.

  • Reply
    Tammy
    February 9, 2020 at 10:04 am

    Hi Sue !
    I absolutely love all your recipes, wish I could cook all day, LoL
    My question is, can I use a glass tart plate without the removable bottom ?
    Thank you ?

    • Reply
      Sue
      February 9, 2020 at 10:39 am

      Yes, you’ll just serve it right in the pan.

  • Reply
    Diann
    January 1, 2020 at 12:44 pm

    5 stars
    I love this easy and delicious recipe! I made a few and even gave out as gifts. I used several different gluten free cookies and they are were great! Thanks for the option of gluten free. Your recipes are terrific!

  • Reply
    Lydia Bartlett
    December 27, 2019 at 5:19 pm

    The dark chocolate truffle tart looks beautiful! Your recipe looks easy enough for me to try it, I can’t wait! Many thanks Sue!!!

    • Reply
      Sue
      December 27, 2019 at 5:33 pm

      This is one of the easier recipes Lydia, good luck!

  • Reply
    Lane
    December 27, 2019 at 8:22 am

    In the pictures, it appears that the tart has a dark-colored chocolate top layer over the ganache filling. Am I seeing things?

    • Reply
      Sue
      December 27, 2019 at 8:25 am

      No, it just sets up that way, naturally!

  • Reply
    Darlene
    December 27, 2019 at 8:05 am

    5 stars
    This looks amazing! Your recipes keep getting better and better! Thanks for creating such an excellent blog! You should be on Food Network!

    • Reply
      Sue
      December 27, 2019 at 8:25 am

      Haha, thanks Darlene!!

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