Pin This 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 recipe quickly became a favorite at our Halloween parties for its impressive look and easy prep.
Ingredients
- Chocolate Ganache: 300 g (10.5 oz) dark chocolate (60&ndash70> 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&ndash16 fresh strawberries hulled, 12&ndash16 large marshmallows, 12&ndash16 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 microwavesafe bowl in 20second 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.
Pin This This dessert brings my family together every Halloween as we share stories while dipping and enjoying its rich flavors.
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
Nutritional Information
Per serving Calories 370 Total Fat 22 g Carbohydrates 38 g Protein 5 g
Pin This Spread the ganache thickly to achieve a better spiderweb effect and serve immediately for the best experience.
Recipe FAQ
- → How do I achieve a smooth and glossy ganache?
Heat the cream until just simmering, then pour over chopped chocolate. Let it sit briefly before gently stirring until fully melted and smooth.
- → What is the best way to create the spiderweb design?
Pipe concentric circles of melted white chocolate over the ganache and drag a toothpick outward from the center through the circles for a web effect.
- → Can the ganache be made ahead of time?
Yes, prepare the ganache in advance and refrigerate. Let it soften slightly before spreading and decorating for best texture.
- → What dippers work well with the ganache board?
Fresh strawberries, marshmallows, cookies, pretzel rods, and sliced fruit offer a good balance of flavors and textures for dipping.
- → Are there flavor variations for the ganache?
Try adding cinnamon, chili powder, or swapping some dark chocolate with milk or white chocolate for unique flavor twists.