Dessert Charcuterie Board
A delicious and easily adaptable recipe for a Dessert Charcuterie Board with a bowl of dipping chocolate.
Ingredients
- 8 ounces dark chocolate chopped
- 2 Tablespoons non-dairy milk
- 12 LU Petit Écolier cookies or cookie of your choice
- 24 Ritz crackers
- 16 jumbo marshmallows
- 2 cups strawberries trimmed and halved
- 1 cup mini pretzels
- 1 cup blackberries
Instructions
- In a small pot or double boiler over low heat, combine chocolate and non-dairy milk. Stir frequently until smooth and melted. Transfer to a small bowl for serving on the board and set aside.
- Choose your board and place the bowl of chocolate dipping sauce in the center. Place the cookies in 2-3 clusters around the board. Add crackers in clusters near the cookies.
- Place marshmallows in 2-3 clusters around the board*, then add the halved strawberries. Keep in mind the strawberries will make the dry items (cookies, crackers, pretzels) soggy if touching.
- Fill in the remaining space with mini pretzels and blackberries. Serve immediately with small forks, cocktail picks or toothpicks.
Notes
*If you'd like to brulée the marshmallows, place a marshmallow on a fork and use a kitchen blow torch to lightly brown the sides of the marshmallow. Let cool 1-2 minutes, then carefully remove from the fork and add to the board.
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