Pin It 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 was a hit at our Halloween party and everyone loved dipping fresh fruit and cookies into the ganache.
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.
Pin It This recipe brings the family together every Halloween with fun and delicious moments.
Notes
Add chocolate truffles brownie bites or Halloween candies for extra variety. Use milk or white chocolate for a sweeter ganache. 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.
Pin It This chocolate ganache board is a guaranteed showstopper for any Halloween party.
Recipe FAQs
- → How do I make the ganache smooth and glossy?
Heat the cream until just simmering, then pour over chopped dark chocolate and let sit for 1–2 minutes. Stir gently until smooth and glossy before cooling.
- → What is the best way to create the spiderweb design?
Pipe concentric circles of melted white chocolate onto the ganache, then drag a toothpick from the center outward between the circles to form the spiderweb effect.
- → Can I use other dippers besides the suggested ones?
Yes, feel free to include truffles, brownie bites, or seasonal candies to add variety and flavor to the board.
- → How long should the ganache cool before spreading?
Let it cool for about 5–10 minutes until thickened but still spreadable to ensure a smooth layer on the board.
- → Are there any tips to adjust the flavor of the ganache?
Adding cinnamon, chili powder, or using milk or white chocolate can provide a sweeter or spiced twist to the ganache.