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
4.57 from 95 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


  • 10 inch tart pan


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)


  • 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. 


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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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 1, 2021 at 8:33 am

    4 stars
    Looking at the photos of your creation, it seems like there is a dark chocolate layer on top and lighter chocolate underneath. Mine did not come out looking like that. Mine is a consistant color not layered. Is it a photo effect or how do I get that same effect of layers? Delicious dessert for chocolate lovers! happy new year!

  • Reply
    December 31, 2020 at 6:53 pm

    5 stars
    Oh my goodness! For some reason, I’ve never made this! I made it today for our very private pandemic new year’s eve dinner. Absolutely delicious. I made a gluten free tart crust which was perfect. And I had a package of chopped up summer strawberries and raspberries that I had frozen this summer which I turned into a sauce with a little vanilla, a drop of cornstarch and some butter, all reheated to a yummy sauce that was perfect with the dark chocolate tart. It was such an elegant dessert! Too bad it was just for us. Happy New Year dear!

  • Reply
    December 23, 2020 at 11:57 am

    Hi! This looks so yummy! Gonna make it for Christmas! One question though, do I need to bake the base of the tart? I have made tarts and cheesecakes in the past and the cookie/butter base usually goes to fridge, so I was wondering if I could skip baking.
    Thank you!

    • Reply
      December 23, 2020 at 12:13 pm

      Yes, you can skip it. I find a little bit of baking firms the crust up, but you can definitely just refrigerate.

  • Reply
    December 9, 2020 at 5:40 pm

    Greetings Sue,

    I hope all is finding you both safe and well. I am so excited to try your Dark Chocolate Truffle Tart recipe for our little Christmas this year. My fiance loves chocolate, the darker the better, and I really want to make our Christmas Eve special, since we cannot celebrate with our family and friends.

    I do have one question regarding the heavy cream needed for the ganache, and the heavy whipping cream used for the whipped cream. Can heavy whipping cream be used for the ganache, or is there a drastic difference between the two? I am able to get either heavy whipping cream or half and half at my local store, but not simply heavy cream. Any and all thoughts would be greatly appreciated.

    Many thanks, and all the best, Sue.


    • Reply
      December 9, 2020 at 6:00 pm

      Hi Elizabeth ~ heavy whipping cream is perfect, here in the US heavy cream and whipping cream are almost identical and so you can use either. Happy baking 🙂

      • Reply
        December 11, 2020 at 5:23 pm

        Sue, you are the boss, applesauce! I cannot thank you enough for taking the time to reply and answer my question. I truly appreciate it. I am looking forward to a fun day in the kitchen making this treat.
        Stay safe, stay well, and stay happy, Sue.
        Happiest of holidays to you and yours.

        • Reply
          December 11, 2020 at 6:49 pm

          Right back at you Elizabeth!

  • Reply
    November 25, 2020 at 4:53 pm

    5 stars
    What did I do wrong? After slowly adding the butter, the mixture just wouldn’t come together and the butter melted and became separated from the chocolate mixture. I kept trying to whisk it together but it wouldn’t combine. Now there is an oily layer on top of the tart, which kind of resembles lumpy pudding. I know this is user error but not sure where I went wrong! Any tips would be appreciated.

    • Reply
      November 25, 2020 at 6:26 pm

      Hey Lindsay, it sounds like maybe you ganache was quite warm when you added the butter. It should be warm but not hot when you add the butter. Sorry you had this happen!

  • Reply
    November 17, 2020 at 7:55 am

    I’m wondering if oat milk could be substituted for the heavy cream?

    • Reply
      November 17, 2020 at 8:09 am

      I know you can make ganache with coconut milk, but that’s a lot ‘creamier’ than oat milk, so I’m not sure, Emily. Some people make ganache with regular milk but add butter to it to make it work. It might be worth experimenting with.

      • Reply
        November 22, 2020 at 11:31 pm

        Thank you so much! I shall experiment!

  • Reply
    November 2, 2020 at 10:31 pm

    5 stars
    Such a wonderful detailed recipe! Thankyou for sharing. I made mine gluten free by using ground almonds and almond flour with some honey. Plenty of texture!

  • Reply
    September 21, 2020 at 4:48 pm

    4 stars
    I tried your recipe….not sure what I did wrong but my ganache came out like a pudding consistency after chilling for more than 2 hours. Any suggestion of what I did wrong!

    • Reply
      September 21, 2020 at 6:55 pm

      It sounds like the issue was the ratio of chocolate to cream, if you have too little chocolate or too much cream, it won’t set.

  • Reply
    Summer Pennington
    September 8, 2020 at 12:57 pm

    5 stars
    This was my first time making any kind of tart and it is darn addicting to eat!! I couldn’t find any chocolate wafers at my local grocery store. So I used Dewey’s Bakery Moravian Style Brownie Crisps for the crust. It turned out great! My family loved it and I can’t wait to make it again for the holidays.

    • Reply
      September 8, 2020 at 2:44 pm

      So glad this was a hit for you Summer, I think it’s perfect for the holidays.

  • Reply
    September 1, 2020 at 7:11 am

    5 stars
    This looks amazing and just what I have been craving for days. Going to make this for dessert tonight.
    I actually live just 6 miles from Maldon and always have a box or two of salt in the cupboard. Its really nice to come across recipes that use our local Salt. xx

    • Reply
      September 1, 2020 at 10:08 am

      Oh wow are you lucky! Hope you enjoy the tart 🙂

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