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Desserts

No-Bake Chocolate Ganache Bites (Chocolate on Chocolate on a Cookie Base)

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Chocolate On Chocolate With Cookie Base
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No-Bake Chocolate Ganache Bites (Chocolate on Chocolate on a Cookie Base)

Chocolate on chocolate, sitting on a chocolate cookie base — these no-bake chocolate ganache bites hardly need anything else to make them addictive.

Each little bite has three layers: a crunchy cookie base, a swirl of silky, rich ganache, and a thin chocolate shell that snaps when you bite into it. They look like something from a fancy bakery, but there’s no oven involved — just melting, mixing, piping and chilling.

They’re perfect for parties, holiday cookie boxes, birthdays or a sweet treat with coffee, and they can be made a few days ahead. If you love easy desserts without an oven, you’ll also like my creamy blender cake.

Recipe at a Glance

Prep time30 minutes
Cook time5 minutes
Chill time2 hours 20 minutes
Total time2 hours 55 minutes
Makes20 bites
CaloriesAbout 210 per bite
Equipment24-cup mini muffin tin with paper mini cups, piping bag with a large star tip

Why You’ll Love These No-Bake Chocolate Ganache Bites

  • No baking at all — the fridge does the work.
  • Triple chocolate: cookie base, ganache and a chocolate shell.
  • Simple ingredients from any supermarket.
  • Make-ahead friendly and perfect for parties and gift boxes.
  • Looks impressive, but it’s easy enough for beginners.

Ingredients

For the cookie base:

  • 200 g (7 oz) chocolate cookies or butter biscuits (such as chocolate digestives, Oreos without the filling, or plain butter cookies)
  • 80 g (⅓ cup) butter, melted
  • 1 tbsp unsweetened cocoa powder (optional, for a darker base)

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No-Bake Chocolate Ganache Bites (Chocolate on Chocolate on a Cookie Base)

Recipe

No-Bake Chocolate Ganache Bites (Chocolate on Chocolate on a Cookie Base)

Be the first to rate this recipe!
Prep30 mins
Cook5 mins
Total2 hrs 55 mins
Servings20
Calories210 kcal

Ingredients

Instructions

  1. Make the cookie crumbs. Crush the cookies into fine crumbs in a food processor, or put them in a freezer bag and crush them with a rolling pin. Mix the crumbs with the melted butter and the cocoa powder (if using) until they look like wet sand.
  2. Shape the bases. Line a mini muffin tin with 20 paper mini cups. Add about 1 tablespoon of the crumb mixture to each cup and press it down firmly with the back of a teaspoon or the bottom of a small glass. Chill for 30 minutes until firm.
  3. Melt the chocolate and butter. Put the chopped chocolate and the butter in a heatproof bowl. Melt gently over a pan of barely simmering water (don't let the bowl touch the water), or in the microwave in 20–30 second bursts, stirring each time, until smooth.
  4. Add the warm cream. Warm the cream in a small pan until it's hot and steaming but not boiling. Pour it into the melted chocolate a little at a time, stirring gently from the centre outwards until you have a smooth, glossy ganache. Stir in the pinch of salt.
  5. Chill the ganache. Cover the ganache and chill it for about 1 hour, stirring every 20 minutes, until it's thick enough to pipe — like soft peanut butter. If it gets too firm, leave it at room temperature for 10 minutes and stir.
  6. Pipe the ganache. Spoon the ganache into a piping bag fitted with a large star tip. Pipe a tall swirl onto each cookie base. Chill for 30 minutes until the ganache is firm.
  7. Coat with chocolate. Melt the chocolate for the shell (with the oil, if using) and let it cool for a few minutes so it's still runny but not hot. Spoon a thin layer over each ganache swirl, or hold each bite by the paper cup and dip the top into the chocolate. Chill for 20 minutes until set, then serve.

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