No-Bake Mini Chocolate Ganache Spiderweb Tarts make for an elegant yet spooky Halloween dessert. This recipe was made with sugar sent to me by Dixie Crystals. This post contains affiliate links. If you click on one and buy something we receive a small commission at no additional cost to you. All opinions are mine!
Y’all, Halloween is around the corner. Like, less than six weeks away. Are you ready? I don’t think I am. Yet.
I’ve always resisted Halloween a bit as an adult. My friends know it’s not my favorite holiday. But I still celebrate usually!
As a kid, it was easy to get excited. I usually chose pretty girly-girl costumes like Dorothy, a fairy and Miss America. In college, back when I dyed my hair red, I went as Ms. Frizzle one year.
And more recently, I’ve been Frida Kahlo and Rosie the Riveter. Who knows what costume this year holds — I probably won’t decide until the week before.
Here’s what I do know: I’m featuring lots more Halloween content this year. In almost three years of blogging, I’ve somehow managed to produce just one Halloween-ish recipe: The Tootsie Roll Cocktail.
So sorry about that! I’m making up for it this year. Starting with these No-Bake Mini Chocolate Ganache Spiderweb Tarts!
As you could maybe tell by my feminine costume choices, I am not very into the eerie, gory, creepy stuff.
Haunted houses? No. Bugs, blood and snakes? Just no. Horror movies? Absolutely not.
But these No-Bake Mini Chocolate Ganache Spiderweb Tarts? They are just the right mixture of spooky, innocent and elegant.
First you’ll crush Oreos to make a crunchy cookie crust inside a tiny fluted tartlet pan.
Then you’ll make a decadent and creamy chocolate ganache filling and pipe in a spiderweb with white chocolate. (I used this cookie decorating kit.)
Top them with a candy spider — I used melted chocolate plus peanut butter M&M’s for the body and M&M Minis for the heads! —and you’re all set to scare your guests. And impress them too.
Sound complicated? It’s easier than you’d think, and I’ve got another video to prove it. (Psst… Did you see the first one my team made? These Swirled Blueberry Yogurt Popsicles have more than 84,000 views on Facebook!)
Check it out and subscribe to my YouTube channel to keep up with new videos. Click through the post for the full recipe or see the No-Bake Mini Chocolate Ganache Spiderweb Tarts video on YouTube!
This post is in partnership with some fellow bloggers and we’re all celebrating Halloween a little bit early. Follow #TheHalloweenProject on social media to keep up with our recipes!
- 14-Cup Food Processor by Cuisinart
- 4-Inch Non-Stick Carbon Steel Mini Tart Pans by Zenker
- 8-Piece Cookie Decorating Kit by OXO
Pin these No-Bake Mini Chocolate Ganache Spiderweb Tarts for later!
Watch the video below!
Video by Chris Henry Co.
These tarts are just the right mixture of spooky, innocent and elegant. Perfect for a Halloween party!
1 hrPrep Time
15 minCook Time
1 hr, 15 Total Time
- Line a baking sheet with wax paper. Pipe stars with 8 points. Place a large M&M in the center for the spider body. Pipe a small amount of chocolate on the tip of one of the spiders. Add a mini M&M to the drop of chocolate to create the spider head. Chill.
- In a food processor, add cookies. Pulse until cookies are completely crumbled. Transfer to a large mixing bowl. Top with melted butter.
- Press the crust mixture into tart pans. Use the back of a spoon to smooth the crust cavities and press firmly into the tart pan crevices.
- Add chocolate chips to a large mixing bowl. Set aside.
- In a saucepan over medium high heat, stir together butter, cream, Dixie Crystals sugar and salt. Bring to a boil and remove from heat. Pour cream mixture over chocolate and stir until chocolate is completely melted. Distribute ganache into tart pans. Let cool slightly.
- Fill a piping bag with melted white chocolate. Starting in the center of a tart, pipe a swirl design around the ganache, moving from the center to the outer edge. Use a toothpick to draw lines from the center to the outer edge to make a web design. Pipe over the lines if desired. Add a spider over top of the tart for decoration. Refrigerate 3-4 hours before serving.