# Components:
→ Chocolate Ganache
01 - 10.5 oz dark chocolate (60–70% cocoa), chopped
02 - 1 cup heavy cream
03 - 2 tbsp unsalted butter, cubed
04 - 1 tsp pure vanilla extract
05 - Pinch of salt
→ Spiderweb Decoration
06 - 2 oz white chocolate, chopped
→ Dippers
07 - 12–16 fresh strawberries, hulled
08 - 12–16 large marshmallows
09 - 12–16 shortbread or butter cookies
10 - 1 cup pretzel rods
11 - 1 cup assorted fresh fruit (apple slices, banana pieces, orange segments)
# Directions:
01 - Place the chopped dark chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer without boiling. Pour the hot cream over the chocolate and let rest for 1 to 2 minutes. Add the cubed butter, vanilla extract, and a pinch of salt, then stir gently until the ganache is smooth and glossy. Allow to cool for 5 to 10 minutes until thickened but still spreadable.
02 - Spread the ganache evenly on a large serving board or platter, forming a thick layer about ½ inch thick. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer the melted white chocolate to a piping bag or a small plastic bag with a corner snipped off. Pipe 3 to 4 concentric circles onto the ganache. Use a toothpick to drag lines outward from the center through the circles, creating a spiderweb pattern.
03 - Neatly arrange strawberries, marshmallows, cookies, pretzel rods, and assorted fresh fruit around the ganache on the board. Serve immediately to allow guests to dip or scoop as desired.
