There’s nothing more beautiful than chocolate, fruit, and dessert dips laid out artistically on a charcuterie board-right?!
We’ve all had a charcuterie board (I hope so? It’s 2022, if you haven’t had one please come find me). In this blog, I’m going to take you through how to make a dessert board. The difference is obvious, instead of meat and cheese this board is made of a variation of sweets and fruit. It’s a simple and beautiful way to ‘wow’ your family and friends. It is extremely easy, and ends up looking spectacular. You don’t even need to make anything yourself if you don’t want to. If you want to go buy some mini Snickers and unwrap them and throw ’em on the board, go for it! It is, however, probably cheaper to make a lot of the treats.
Where to start?
Decide what you want on your board. I recommend sticking to 5-6 items- varying in size. Some suggestions…
- Mini cookies
- Nuts (chocolate covered or regular)
- Fruit (strawberries, blueberries, black or raspberries)
- Chocolate covered pretzels
- Cake Mix Truffles
- Mini Peanut Butter Cups
- Whipped cream
- Chocolate for dipping/fudge
- Chocolate covered strawberries
- Chocolate covered espresso beans
- Peanut Butter
- Espresso Balls
The key is to find some small items to fill in space such as blueberries or nuts, and large items for dipping like strawberries or cookies in chocolate sauce, peanut butter, or whipped cream.
Beginning the process/how to make a dessert board in your own style
Find a board you want to use. How large is your crowd? How much will they eat? The board I’m building would be suitable for 6-8 people- so you can judge off of that. I’m using a lovely black walnut board, handmade (and available for purchase soon ).
Lets start building our dessert board
Prep everything before hand, obviously. Set your dips onto the board, on opposing sides. If you aren’t going to be serving soon and you have a warm dip- just place the bowl onto to board and build around it. Add your dip later.
Next, build around the bowls with items meant to be dipped into them.
Add some larger items.
Fill in the empty spaces.
I usually end up moving items around a bit. I still like to see some of the board, but that’s a personal preference. I recommend building this dessert board in the place you’re going to serve it, as they can be difficult to move without disrupting the arrangement.
Congrats, you did it!
How easy was that? And I’m sure its magnificent. Be sure to let me know how it turned out, and which variations you loved!