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 dessert has become the highlight of our Halloween gatherings my family loves the combination of chocolate and fresh fruit
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 12 minutes then add butter vanilla and salt Stir gently until smooth and glossy Allow to cool slightly (510 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 cm½ 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 34 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 Our family enjoys gathering around this board sharing stories and laughter as we dip our favorite treats
Variations
Add chocolate truffles brownie bites or Halloween candies for extra variety or use milk or white chocolate for a sweeter ganache
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 This spiderweb chocolate ganache board is sure to impress and delight your guests with both flavor and presentation
Recipe FAQ
- → What kind of chocolate is best for the ganache?
Use good quality dark chocolate with 60–70% cocoa for a smooth and rich ganache consistency.
- → How do I create the spiderweb decoration?
Melt white chocolate and pipe concentric circles over the ganache. Drag a toothpick outward through the circles to form the spiderweb effect.
- → Can I prepare the ganache in advance?
Yes, prepare the ganache a few hours ahead and allow it to cool until thick but spreadable before assembling.
- → What dips pair well with this chocolate ganache board?
Fresh strawberries, marshmallows, cookies, pretzel rods, and seasonal fruits complement the ganache perfectly.
- → How should I store leftovers?
Cover the board tightly and refrigerate leftovers. Bring to room temperature before serving again.