Mini Chocolate Ganache Tarts

Section: Sweet Dessert Recipes for Every Craving

These mini chocolate ganache tarts combine crisp phyllo shells with a luscious, bittersweet chocolate filling. Simply heat heavy cream to a gentle simmer, pour it over chopped chocolate, and whisk until smooth. Spoon the ganache into phyllo shells and chill until set. Optional toppings like caramel drizzle, fresh berries, or sea salt add a lovely finish. Perfect for no-bake preparation and serving as bite-sized decadent appetizers or desserts.

A chef smiles for the camera.
Brought to You By Ryan
Last modified on Thu, 02 Oct 2025 17:30:25 GMT
Four mini chocolate ganache tarts with strawberries on top. Bookmark
Four mini chocolate ganache tarts with strawberries on top. | palatablelife.com

These mini chocolate ganache tarts are the ultimate nobake indulgence that delivers rich, creamy chocolate in a crisp phyllo shell. Perfect for when you want a decadent dessert without turning on the oven, they come together quickly while still feeling elegant and special. I love making these for gatherings because they travel well and guests always ask for the recipe.

I first tried this recipe on a busy weekend and was amazed at how easy it was to make something that looked and tasted so fancy. Now it’s a goto when I need a quick impressive dessert.

Ingredients

  • Phyllo shells: 3 packages, provides a flaky crisp base that balances the rich filling. Look for unopened packages for best freshness
  • Bittersweet chocolate: 8 ounces finely chopped ensures smooth ganache with a good deep chocolate flavor. Choose high-quality chocolate with at least 60 percent cocoa content
  • Heavy cream: three quarters cup, adds the silky texture and richness essential to ganache. Use fresh cream for the best mouthfeel
  • Optional toppings: like caramel fruit or sea salt add contrast and can be adjusted to your taste. If using caramel, go for softer varieties that drizzle easily or melt caramel squares gently

Instructions

Simmer the Cream:
Heat the heavy cream in a saucepan over medium heat just until it starts to simmer. Do not let it boil as that can affect the texture of the ganache. Remove from the heat immediately when small bubbles form at the edges.
Melt the Chocolate:
Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let it sit undisturbed for one minute to melt the chocolate naturally. This gentle approach prevents burnt or grainy ganache.
Whisk to Smooth:
After the chocolate softens, gently whisk the mixture until it becomes glossy and smooth without any lumps. This is the luscious ganache filling ready to be spooned into shells.
Fill the Phyllo Shells:
Spoon the ganache carefully into each phyllo shell, filling but not overflowing. This recipe yields enough to fill about thirty mini tarts perfect for sharing.
Chill to Set:
Place the filled tarts in the refrigerator for at least one hour so the ganache solidifies to a firm but creamy texture.
Decorate and Serve:
If desired, melt caramel squares with a splash of water in the microwave for thirty seconds until drizzle ready or use storebought syrup. Drizzle caramel or scatter fresh berries or a pinch of sea salt on each tart. Let them rest at room temperature for a few minutes before serving to enhance the flavors.
Four mini chocolate ganache tarts on a table.
Four mini chocolate ganache tarts on a table. | palatablelife.com

My favorite part is the bittersweet chocolate that creates a balance between richness and slight bitterness. This dessert has been part of many celebrations in my family every time we gather, it brings smiles and sweet memories.

Storage tips

Keep the completed tarts in an airtight container in the refrigerator. They maintain freshness for up to three days but are best eaten within one day for optimal crispness of the phyllo shell. Avoid covering the tarts with plastic wrap directly as moisture can soften the shells.

Ingredient substitutions

You can swap bittersweet chocolate for semisweet if you prefer a sweeter ganache. Coconut cream works as a non-dairy substitute for heavy cream, but the ganache might be slightly less silky. For a glutenfree option, use glutenfree phyllo shells or substitute with almond flour tart cups.

Serving suggestions

These tarts shine on a dessert tray alongside fresh berries, whipped cream, or a dusting of powdered sugar. Pair with coffee or a glass of dessert wine for a complete treat. They also make charming favors for dinner parties.

Mini chocolate ganache tarts on a wooden board.
Mini chocolate ganache tarts on a wooden board. | palatablelife.com

These mini tarts are an elegant easy dessert that travels well and impresses guests. Let them sit a few minutes at room temperature before serving so the ganache softens slightly for the perfect bite.

Your Recipe Questions Answered

→ What type of chocolate works best for the ganache?

Bittersweet chocolate with around 60-70% cocoa solids delivers a rich, balanced flavor without excessive sweetness.

→ Can I use other shells instead of phyllo?

While phyllo shells offer a crisp, light base, tart or mini pastry shells can also be used but may alter texture slightly.

→ How long should the tarts chill before serving?

Chill them for at least one hour to allow the ganache to firm up and develop its smooth texture.

→ Are there any recommended toppings for these tarts?

Caramel drizzle, fresh berries, or a pinch of sea salt can enhance the flavor and presentation beautifully.

→ Can these be prepared in advance?

Yes, prepare ahead and store in the refrigerator uncovered first to set, then cover well and decorate just before serving.

Mini Chocolate Ganache Tarts

Rich mini tarts with smooth chocolate ganache in crisp phyllo shells, ideal for hand held dessert appetizers.

Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Brought to You By: Ryan

Recipe Category: Dessert

Skill Level: Perfect for Beginners

Culinary Inspiration: French

Yields: 15 Portion Size (Approximately 30 mini tarts)

Dietary Preferences: Vegetarian-Friendly

What You’ll Need

→ Shells

01 3 packages phyllo shells

→ Filling

02 8 ounces bittersweet chocolate, chopped
03 ¾ cup heavy cream

→ Optional toppings

04 Caramel, fruit, or sea salt

Step-by-Step Guide

Step 01

Warm heavy cream in a saucepan over medium heat until it begins to simmer; avoid boiling.

Step 02

Pour hot cream over chopped bittersweet chocolate and let sit for one minute. Whisk gently until smooth and fully combined.

Step 03

Spoon the ganache evenly into phyllo shells. This mixture yields approximately 30 filled shells.

Step 04

Place the filled shells in the refrigerator to allow the ganache to harden.

Step 05

Optionally decorate the set ganache with caramel drizzle, fresh berries, or a sprinkle of sea salt.

Step 06

If using caramel squares, melt in the microwave with a splash of water for 30 seconds, stirring until pourable; alternatively, use caramel syrup.

Step 07

Allow tarts to rest at room temperature for several minutes before serving.

Handy Tips

  1. For make-ahead convenience, chill uncovered in the refrigerator, then cover tightly with plastic wrap before decorating just prior to serving.
  2. Nutritional values do not include optional toppings.

Must-Have Tools

  • Saucepan
  • Whisk
  • Refrigerator

Potential Allergens

Always review ingredient labels for allergens, and consult a professional if needed.
  • Contains dairy and chocolate; may not be suitable for those with dairy or cocoa allergies.

Nutritional Details (Per Portion)

Nutritional information is provided for reference and shouldn’t replace expert guidance.
  • Calories: 167
  • Fats: 10.7 grams
  • Carbohydrates: 16.5 grams
  • Proteins: 3.5 grams