Dark Chocolate Truffle Tart

You’ll want to make this one again and again, I have!

This is one of my favorite go-to desserts, especially if I’m bringing a dessert to an event or entertaining –– it makes a lot! A simple but decadent chocolate dessert, just give yourself plenty of time and start early in the day. Actual hands-on time is pretty quick. What I love the most about this is you can change up the flavors in any number of ways, make it dairy- or gluten-free, without any loss of flavor, silky texture, or richness.

There are two layers of ganache, one plain and the other, thinner topping, with a flavor added. I use darker chocolates here, bittersweet and semi-sweet, but if you like sweeter chocolate, use milk chocolate, or a combination of milk and dark chocolates. To avoid dairy, simply use full-fat coconut milk in place of the cream; it works perfectly!

A wide variety of flavors

This is the mint version; you can also use any dark chocolate bar you love. I’ve made this most often with Equal Exchange Lemon Ginger dark chocolate bar and it is outrageously wonderful! Or, think wonderful combination of orange and chocolate and decorate with candied orange peel. For a raspberry version, add some raspberry liquor to the top layer of ganache and sprinkle liberally with crushed freeze dried raspberries, or fresh raspberries in season. Like Bailey’s Irish Cream? Use two tablespoons in the dark chocolate topping. Nutella? Add to either the base or the topping. And always remember, the better the chocolate, the better the results, but it’s still all good!

You can make this gluten-free by using your favorite gluten-free mix. It is simple, and comes out really lovely. You can also use a nut-based crust, a regular flour and butter pastry tart shell, a chocolate cookie crust, or even one you purchase already made.

Bake in a tart shell with removable bottom for the prettiest presentation.

Dark Chocolate Mint Truffle Tart

The top ganache layer is Andes mints, and we’ve chopped walnuts to garnish. This is perfect if you have nut allergies in the family as the Andes mints are nut-free, just double check that your chocolate is also not processed in a nut facility.
  • 1 baked 8- or 9-inch tart shell of your choice
  • 10 ounces bittersweet chocolate, chopped
  • 1 ¼ cups heavy cream or full-fat coconut milk
  • 1 tsp. instant espresso powder
  • Pinch of salt
  • ¼ cup (one half stick) unsalted butter, room temperature
  • 2 large eggs

Mint glaze:

  • ¼ cup heavy cream or full-fat coconut milk
  • 1 tbsp. light corn syrup
  • 18 Andes mint chocolates or around 3 ounces other flavor chocolate, chopped

For the tart: preheat oven to 250 degrees. Place the chocolate in a stainless steel or glass bowl. In a small saucepan, warm the cream, espresso, and salt to a simmer. Gently pour the warmed cream mixture over the chocolate. Let it sit for a couple minutes so the chocolate will melt. Stir gently until it is all incorporated. Drop the butter into the mixture a pat at a time and let it melt.

Strain the eggs through a mesh strainer. This tart is smooth and silky so don’t skip this step. Add the strained eggs to the chocolate concoction and make sure everything is combined well.

Pour into the baked tart shell and bake for 35 to 40 minutes. When you take it out, it will still be loose looking in the middle when you jiggle it, but don’t worry, it will set. Cool, and refrigerate two hours.

Glaze the top: Cut up the Andes chocolate and place in a glass bowl. Heat the cream to a simmer and stir in corn syrup. Pour over the chocolate. Let sit, and then mix gently as the chocolate melts. Pour this over the tart, directly in the middle. It will spread. Chill for another hour. The glaze will set, but remain a little soft.

About a half hour before you are ready to serve, pop the tart out of the pan and place on a pretty plate. You can add a dollop of whipped cream, but this really needs nothing else. It is rich, so you can plan on this little baby serving 12 to 16!

Dark Chocolate Raspberry Truffle Tart

For the top layer of ganache, add 2 tbsp. raspberry liquor, and increase chocolate by an ounce or so. Sprinkle with crushed freeze dried raspberries, or fresh berries if they are in season. Right now, they are pretty pathetic and extremely expensive here!.

Dark Chocolate Ginger Mint Tart

For the topping, use one Equal Exchange Lemon Ginger Black Pepper chocolate bar (80g.) and sprinkle with candied ginger to garnish. My personal favorite!

If you use the smaller tart pan and have a little extra filling, just put in a custard cup and top!

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  1. NativeNM says:

    Both tarts look delicious! Personally I would go for the dark chocolate with mint glaze, but the hubby would love the dark chocolate with raspberry topping. Win Win!!

    1. Thank you! My husband loves them all!

  2. Billi-Jean says:

    That looks amazing! I want to try them all!

    1. Thank you! So many tarts, so little time…

  3. terrie gura says:

    Holy Moly, give me that dark chocolate ginger tart immediately! Mmmm

    1. I’ll save you a slice!

  4. Ooh tarts are so yummy and versatile!

    1. Thank you, they certainly are! Lots of fun to make too!

  5. Oh my goodness Dorothy – this looks and sounds delicious! I can’t wait to try it.

    1. Thanks Terri! I hope you enjoy it as much as we do! Pretty easy as well.

  6. picpholio says:

    You are realy teasing me with these declious looking tarts !

    1. Ah! Chocolate is good for you!😇

  7. Who can resist such extra chocolaty tart!
    Great flavor suggestions. I especially like the freeze-dried raspberry. I recently made butter cookies with it, and it gave such great flavor and color. Seeing this, I may make them again with chocolate! 🙂

    1. Thank you Ronit! Aren’t the freeze dried berries amazing. The raspberries especially taste even more like raspberries than raspberries!

      1. So true! I’m now thinking about all kinds of ways to use them. 🙂

      2. My granddaughter likes them crushed up in her cereal!

      3. Smart girl! 🙂

  8. jama says:

    Yum yum yum!! Beautiful, luscious dark chocolate tarts! Thanks for the tips on variations and substitutions. Looking forward to making one.

    1. Thank you Jama! I’m sure you’ll love it as much as we do!

  9. Oh my goodness, this looks delicious, and the dehydrated raspberries are something else. You did good! 🙂

    1. Thanks Judy! If I’m going to be naughty, it has to taste good, and probably involves chocolate!

  10. Lady A says:

    That looks very very tempting!

    1. Thank you! Rarely a “no thank you!”

  11. Dark chocolate in a tart is a dessert I cannot resist, so I won’t even try. Seriously. 😍🍃

    1. Resistance would be futile!

  12. Julia says:

    My mouth is watering!

    1. Thank you! It’s dangerous to have in the house without a crowd!

  13. Carolyn Page says:

    Dorothy, it’s 9:30 in the morn here in Oz and I’m wanting a slice of this now!
    Coconut milk will make this a very tasty treat for me and mine. I’ll make it for my guests next Saturday.
    It will go perfectly with the no-meat Shepherds Pie… Done!

    1. Carolyn my dear, thank you so much for the honor of recreating my recipes. These two dishes will be comfort and delicious combined for a lovely experience! My word. 💕

  14. Chocolate and ginger!! What a delightful combination!

    1. Thank you! It is one of my all-time favorite flavor combinations! In this tart, even better!

      1. I will have to try it sometime! 🙂

      2. You won’t be disappointed!

  15. Rutcheeeena says:

    I love the raspberry part…great meal, thank you for this.

    1. Thank you so much for stopping by!

      1. Rutcheeeena says:

        You are very welcome…

  16. Wow! I love mint and chocolate 😋
    But I also like Bailey’s Irish Cream ☺️😉 I must try it someday 😉

    1. So many tarts, so little time!

  17. Reblogged this on Smorgasbord Blog Magazine and commented:
    If you have sworn off Chocolate for some obscure reason….look away now.. not just one variation of a chocolate tart… but three. Dark Chocolate Mint Truffle Tart, Dark Chocolate Raspberry Truffle Tart and Dark Chocolate Ginger Mint Tart – I cannot think of a better antidote to long cold winter days… head over and enjoy Dorothy’s recipes at the New Vintage Kitchen

    1. Thanks for reposting this Sally! I really appreciate it. Nothing I can do about the chocolate, but the dairy is an easy swap in this one!

      1. I love both so no complaints from me Dorothy.. a little of what you fancy does you good…hugsx

      2. It sure does, and this particular tart is quite rich, so the tiniest sliver is quite satisfying! The only sugar is the small amount in the dark chocolate.

      3. lol.. sliver does not compute….♥

  18. Out of this world!

      1. Totally decadent – chocolate rulles, dear Dorothy!

  19. Decadent for sure, chocolate heaven!

    1. Thank you, yes it is complete chocolate Heaven! It’s so good, it is hard to decide which flavor to make!

      1. I know the feeling!

  20. That looks very indulgent! I never use mint in my sweet goodies. Time to change it up I guess.

    1. The mint version I have made many times and people just love it! It was really an accident, I had run out of chocolate but had a box of Andes mints on hand, so I melted them for the topping and it was really delicious!

  21. This looks really divine, Dorothy. You can’t really go wrong with chocolate.

    1. Nope! It always satisfies!

  22. CarolCooks2 says:

    This sounds delicious.. I do love ginger but I also love raspberrys so tough call… BM for a special occassion x

    1. Thank you! I can never make up my mind either, I love them all, so I rotate the flavors!

  23. CarolCooks2 says:

    Good idea raspberry first methinks 🙂 x

    1. Ginger first for me, but raspberry is an extremely close second, unless, of course, it is a raspberry day, the ginger will have to wait!

      1. CarolCooks2 says:

        Haha as long we get to try both unless I make half and half …one will always have to wait ..it does sound lovely though I have tried some horrific chocolate recipes in the past and have almost given up but this sounds good you get to know by what the ingredient are …I am sure you do as well ….x

      2. Oh yes! I can hear about a recipe and I’m mentally changing it up as we speak!

  24. CarolCooks2 says:

    Absolutely, Dorothy x

  25. Cariad Ubaid says:

    This looks delicious! Great that it works with many different flavour combinations too 🙂

    1. I’ve made it lots of ways, and it’s all good!

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