Save 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 the highlight of our Halloween party, impressing guests with its visual appeal and delicious flavors.
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.
Save This recipe always brings the family together for a fun and festive evening filled with laughter and joy.
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
Calories 370 Total Fat 22 g Carbohydrates 38 g Protein 5 g per serving
Save This indulgent dessert is perfect for celebrating Halloween or any festive gathering with style and flavor.
Recipe Guide
- → What type of chocolate is best for the ganache?
Use dark chocolate with 60–70% cocoa content for a rich and balanced flavor in the ganache.
- → How do I create the spiderweb design?
Pipe concentric circles of melted white chocolate over the ganache, then drag a toothpick from the center outward to create thin web-like lines.
- → Can I prepare the ganache in advance?
Yes, the ganache can be made ahead and refrigerated. Allow it to soften to spreading consistency before assembling.
- → What are good dippers to serve alongside?
Fresh strawberries, marshmallows, shortbread or butter cookies, pretzel rods, and assorted fresh fruit work well with the ganache.
- → How should this dish be stored if not served immediately?
Cover and refrigerate the ganache board. Bring to room temperature before serving to regain spreadable texture.