Dessert Charcuterie Board (Printable Version)
Easy-to-assemble dessert board of fruits, sweets and dips—perfect for parties and sharing.
# What You 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
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 a splash of lemon juice to prevent browning.
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. Position them at different points around the board for easy access.
04 - Scatter assorted chocolates, cookies, mini brownies, marshmallows, and chocolate-covered pretzels across the board, grouping similar items together for visual appeal and easy selection.
05 - Fill any remaining gaps with candied nuts and tuck fresh mint sprigs between items to add pops of green color and a fresh aroma.
06 - Serve immediately at room temperature and encourage guests to mix, match, and dip as desired.
# Helpful Hints:
01 -
- No cooking required, so you can pull this together even when your oven is already full of dinner.
- It looks like you spent hours planning, but the real trick is just grouping colors and textures with intention.
- Everyone finds something they adore, from the fruit lovers to the unapologetic chocoholics.
02 -
- Patting your fruit completely dry is nonnegotiable because even a little moisture will make your chocolates and cookies soggy within minutes.
- Assembly at the last minute matters more than anything else, since sliced fruit and whipped cream both decline quickly.
03 -
- Odd numbers look more natural when grouping items, so arrange chocolates or cookies in piles of three or five rather than even rows.
- Temperature matters, so pull chocolates out of the fridge twenty minutes early so they are not too hard to bite.