Dessert Charcuterie Board (Print Version)
An easy-to-assemble board of fruits, sweets, and dips perfect for sharing at gatherings.
# What You'll Need:
→ Fresh Fruits
01 - 1 cup strawberries, halved
02 - 1 cup seedless grapes
03 - 1 cup blueberries
04 - 2 kiwis, peeled and sliced
05 - 1 apple, thinly sliced (tossed with lemon juice to prevent browning)
→ Sweets & Treats
06 - 1 cup assorted chocolates (dark, milk, white)
07 - 1 cup assorted cookies (shortbread, chocolate chip, macarons)
08 - ½ cup mini brownies or brownie bites
09 - ½ cup marshmallows
10 - ½ cup chocolate-covered pretzels
→ Dips & Spreads
11 - ½ cup Nutella or chocolate hazelnut spread
12 - ½ cup salted caramel sauce
13 - ½ cup whipped cream or vanilla yogurt
→ Garnishes (Optional)
14 - ¼ cup candied nuts
15 - Fresh mint sprigs
# How to Make It:
01 - Wash and thoroughly dry all fruits. Halve the strawberries, peel and slice the kiwis, and thinly slice the apple—toss the apple slices with fresh lemon juice to prevent oxidation.
02 - Arrange the prepared fruits in clusters across a large serving board or platter, distributing color and variety evenly throughout.
03 - Fill small bowls or ramekins with Nutella, salted caramel sauce, and whipped cream or vanilla yogurt, then place them at various points around the board to create dipping stations.
04 - Scatter assorted chocolates, cookies, mini brownies, marshmallows, and chocolate-covered pretzels across the board, grouping similar items together for visual appeal and easy access.
05 - Fill any remaining gaps with candied nuts and tuck fresh mint sprigs between items for pops of color and a finished presentation.
06 - Present the board immediately and encourage guests to mix, match, and dip as desired. Pair with coffee, dessert wine, or hot chocolate for an elegant finish.
# Expert Advice:
01 -
- Zero cooking required, which means more time with your guests and less time hovering over a stove.
- You can swap ingredients based on whatever you already have in your pantry or fridge.
02 -
- Wet fruit will make chocolates and cookies soggy, so pat everything completely dry before it touches the board.
- Room temperature caramel and Nutella spread more easily and look smoother in the bowls than cold ones straight from the fridge.
03 -
- Odd numbers of bowls and clusters look more natural and inviting than perfectly symmetrical arrangements.
- The biggest secret is starting with a board that is slightly too small, because a crowded, overflowing look is always more appealing than a sparse one.