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These mini chocolate ganache tarts are a wonderfully easy no—bake dessert that delivers rich, velvety chocolate in every bite. Perfect for when you want a sophisticated treat without spending hours in the kitchen, they are ideal for gatherings or a simple indulgence after dinner.
I first made these tarts for a friend’s dinner party and everyone asked for the recipe. Since then, they have become my go—to dessert for special occasions
Ingredients
- Phyllo shells: these flaky, crispy shells create the ideal base — choose ones that are fresh and store them in a cool, dry place for the best texture
- Bittersweet chocolate: provides deep chocolate flavor — opt for a good quality chocolate containing at least 60 percent cocoa for richness and a smooth finish
- Heavy cream: essential for the ganache’s luxurious texture — using fresh, high—quality cream will make the ganache silkier and less grainy
- Optional toppings like caramel, fresh berries, or sea salt: these add contrast and elevate the presentation — for caramel, you can use a ready—made syrup or melt caramel squares carefully, as described below
Instructions
- Heat the Cream:
- Heat the heavy cream in a saucepan over medium heat just until it starts to simmer. Do not boil it because overheating can cause the ganache to separate or become grainy. Remove the cream from the heat immediately once it's hot.
- Melt the Chocolate:
- Pour the hot cream over the chopped bittersweet chocolate and let it sit undisturbed for one minute. This pause allows the heat to gently melt the chocolate. Then whisk everything together slowly until smooth and glossy with no lumps.
- Fill the Phyllo Shells:
- Use a spoon to carefully fill each phyllo shell with the warm ganache. It should be enough for about 30 mini tarts. Work gently to keep the shells intact.
- Chill to Harden:
- Place the filled shells in the refrigerator for about one hour or until the ganache firms up. This resting time is crucial for the perfect texture.
- Decorate and Serve:
- Before serving, add the optional toppings. For caramel drizzle, melt caramel squares in the microwave with a splash of water for 30 seconds and stir until pourable, or use store—bought caramel syrup. Sprinkle sea salt or add fresh berries for an elegant finish. Let the tarts rest a few minutes at room temperature for the best flavor and mouthfeel.
Bittersweet chocolate is my favorite part of this recipe. One family moment I cherish is when my niece tried these tarts and declared with delight that the chocolate was “like magic”. It’s that beautiful blend of creamy and rich that makes these little tarts so memorable.
Storage Tips
Store the tarts in an airtight container in the refrigerator for up to three days. Because the ganache is rich, it's best to keep them chilled until serving to preserve texture and flavor. If left out too long they can soften too much.
Ingredient Substitutions
If phyllo shells are not available, small tartlet molds lined with crushed biscuit or shortbread crusts work well. For a dairy—free version, substitute coconut cream for heavy cream and dark dairy—free chocolate.
Serving Suggestions
Serve these tarts with a cup of espresso or a glass of dessert wine like Sauternes to enhance the chocolate experience. A sprinkle of chopped toasted nuts on top can add an extra crunch.
These mini chocolate ganache tarts are elegant and easy to make. Serve chilled for the best texture and flavor.
Common Recipe Questions
- → Quels ingrédients sont utilisés pour la ganache ?
La ganache se compose de chocolat noir amer et de crème fraîche épaisse chauffée sans bouillir pour une texture lisse.
- → Peut-on préparer ces tartelettes à l'avance ?
Oui, elles se conservent au réfrigérateur non couvert avant d’être décorées au moment de servir.
- → Comment décorer les tartelettes ?
On peut ajouter un filet de caramel, des baies fraîches ou une pincée de fleur de sel pour rehausser les saveurs.
- → Quelle est la meilleure façon de faire prendre la ganache ?
Un temps de réfrigération d’environ une heure permet à la ganache de se figer parfaitement dans les coques.
- → Peut-on utiliser d'autres coques que celles en pâte phyllo ?
Oui, des coques de biscuits secs ou sablés peuvent remplacer la pâte phyllo pour une texture différente.