# Ingredient list:
→ Chocolate Ganache
01 - 10.5 oz dark chocolate (60–70% cocoa), chopped
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter, cubed
04 - 1 teaspoon pure vanilla extract
05 - Pinch of salt
→ Spiderweb Decoration
06 - 2 oz white chocolate, chopped
→ Dippers
07 - 12 to 16 fresh strawberries, hulled
08 - 12 to 16 large marshmallows
09 - 12 to 16 shortbread or butter cookies
10 - 1 cup pretzel rods
11 - 1 cup assorted fresh fruit (apple slices, banana pieces, orange segments)
# How to Make It:
01 - Place chopped dark chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until simmering without boiling. Pour hot cream over chocolate; let stand for 1 to 2 minutes. Add butter, vanilla extract, and salt, then stir gently until smooth and glossy. Allow to cool 5 to 10 minutes until slightly thickened but still spreadable.
02 - Spread ganache evenly over a large serving board or platter forming a ½-inch thick layer. Melt white chocolate in a microwave-safe bowl using 20-second intervals, stirring until smooth. Transfer melted chocolate to a piping or ziplock bag with a small tip cut. Pipe 3 to 4 concentric circles atop the ganache, then use a toothpick to drag outward lines from the center through circles, creating a spiderweb pattern.
03 - Neatly arrange strawberries, marshmallows, cookies, pretzel rods, and assorted fresh fruit around the ganache board. Serve immediately for dipping and scooping with treats.
