Save A show-stopping Halloween dessert featuring a rich chocolate ganache spread artfully decorated with a white chocolate spiderweb, served with an assortment of dippable treats.
This board quickly became a favorite at my Halloween parties because it combines elegant presentation with delicious flavors everyone loves.
Ingredients
- Chocolate Ganache: 300 g (10.5 oz) dark chocolate (60–70% cocoa), chopped, 250 ml (1 cup) heavy cream, 30 g (2 tbsp) unsalted butter, cubed, 1 tsp pure vanilla extract, Pinch of salt
- Spiderweb Decoration: 60 g (2 oz) white chocolate, chopped
- Dippers: 12–16 fresh strawberries, hulled, 12–16 large marshmallows, 12–16 shortbread or butter cookies, 1 cup pretzel rods, 1 cup assorted fresh fruit (apple slices, banana pieces, orange segments)
Instructions
- Prepare the Chocolate Ganache:
- Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate. Let sit for 1–2 minutes, then add butter, vanilla, and salt. Stir gently until smooth and glossy. Allow to cool slightly (5–10 minutes) until thickened but still spreadable.
- Assemble the Board:
- Spread the ganache evenly onto a large serving board or platter, forming a thick layer (about 1 cm/½ inch). Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer melted white chocolate to a piping bag or a small ziplock bag with a tiny corner snipped off. Pipe 3–4 concentric circles on top of the ganache. Using a toothpick, starting from the center, gently drag lines outward through the circles to create a spiderweb effect.
- Arrange the Dippers:
- Neatly arrange strawberries, marshmallows, cookies, pretzel rods, and fruit around the ganache on the board. Serve immediately, allowing guests to dip or scoop with their treats.
Save This recipe always brings my family together, sparking joy as we share stories while dipping our favorite treats into the ganache.
Notes
Add a pinch of cinnamon or chili powder for a flavor twist. Pair with coffee, dessert wine, or hot chocolate for an indulgent treat.
Required Tools
Heatproof mixing bowl, Small saucepan, Whisk or spatula, Serving board or large platter, Piping bag or ziplock bag, Toothpick
Allergen Information
Contains dairy (cream, butter, chocolate), gluten (cookies, pretzels), soy (possible in chocolate), and may contain nuts depending on chocolate brand and dippers. Always check ingredient labels for allergens if serving to individuals with food allergies.
Save Enjoy this delightful treat that is as fun to make as it is to eat.
Recipe FAQs
- → How do I achieve a smooth ganache consistency?
Heat the cream until just simmering, then pour over chopped chocolate. Let it sit before stirring gently until smooth and glossy to ensure a silky texture.
- → What chocolate works best for the spiderweb decoration?
Use white chocolate, melted gently in short bursts to avoid burning, then pipe carefully onto the ganache for a crisp spiderweb effect.
- → Can I prepare the ganache board ahead of time?
Yes, prepare the ganache and spiderweb in advance, then assemble and arrange the dippables just before serving to keep them fresh.
- → What dippers pair well with the chocolate ganache?
Fresh strawberries, marshmallows, shortbread cookies, pretzel rods, and assorted seasonal fruit all complement the rich ganache beautifully.
- → How do I store leftovers safely?
Cover the board tightly and refrigerate. Bring to room temperature before serving to restore the ganache’s creamy texture.