# What You Need:
→ 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)
# How To Make It:
01 - Place chopped dark chocolate in a heatproof bowl. Heat cream over medium heat until it begins to simmer, then pour over chocolate. Let stand 1–2 minutes. Add butter, vanilla, and salt, stirring gently until smooth and glossy. Cool for 5–10 minutes until thickened but spreadable.
02 - Spread ganache evenly on a serving board forming a ½ inch thick layer. Melt white chocolate in 20-second microwave intervals, stirring until smooth. Transfer melted chocolate to a piping bag and pipe 3–4 concentric circles atop ganache. Use a toothpick to drag lines outward from the center to form a spiderweb pattern.
03 - Neatly place strawberries, marshmallows, cookies, pretzel rods, and assorted fruit around ganache on the board. Serve immediately for dipping.
