When I want an effortless dessert that feels special, this Chocolate Charcuterie Board always wins. It is quick to assemble, endlessly customizable, and makes guests light up the moment it hits the table.
Chocolate Charcuterie Board
Equipment
- 1 Large board or platter
- 1 Parchment Paper optional
- 2 Small bowls for dips
- 2 Small spoons
- 1 Tongs
- 1 Small knife or cheese knife for slicing fruit/bars
Ingredients
Chocolate assortment
- Dark chocolate bars
- Milk chocolate bars
- White chocolate bars
- Truffles
- Chocolate-covered nuts
- Wafer cookies
- Peppermint bark
- Choose options without liqueur fillings
Fresh fruit
- Strawberries
- Raspberries
- Blueberries
- Apple slices
- Orange segments
- Pears
- Grapes
Crunchy dippers
- Pretzels
- Butter cookies
- Biscotti
- Graham crackers
- Crispy wafers
- Rice cakes
Sweet dips
- Quick chocolate ganache equal parts finely chopped chocolate and hot cream, pinch of salt, splash of alcohol-free vanilla
- Caramel sauce
- Yogurt–honey dip with alcohol-free vanilla
Extras for texture
- Plant-based marshmallows
- Fruit jellies pectin-based
- Toasted coconut
- Chopped nuts or seeds
- Cocoa nibs
Substitutions
- Use plant-based marshmallows or agar-based treats instead of gelatin marshmallows
- Swap nuts for roasted pumpkin or sunflower seeds
Instructions
Step-by-Step Instructions
- Line a large board or platter with parchment if needed. Unwrap chocolate bars and break some into chunky squares. Rinse and pat fruit dry.
- Warm equal parts finely chopped chocolate and hot cream until smooth. Stir in a pinch of salt and a splash of alcohol-free vanilla. Transfer to a small bowl.
- Set bowls of ganache and caramel on the board first. Add larger items like whole bars, stacks of cookies, and clusters of grapes to create structure.
- Tuck berries, orange segments, and apple slices around the anchors. Add pretzels and wafers for crunch. Use smaller candies and plant-based marshmallows to fill gaps.
- Sprinkle with coconut, cocoa nibs, or a pinch of flaky salt. Add small spoons and tongs. Serve right away or hold in a cool spot until guests arrive.
Notes
Why You’ll Love This Chocolate Charcuterie Board
- Fast and fun to assemble in about 15 minutes.
- Flexible for any group size, season, or budget.
- Beautiful centerpiece that invites everyone to nibble and share.
- Make-ahead friendly with easy last-minute finishing touches.
Chocolate Charcuterie Board Ingredients & Substitutions
- Chocolate assortment: dark, milk, and white bars; truffles; chocolate-covered nuts; wafer cookies; peppermint bark. Choose options without liqueur fillings.
- Fresh fruit: strawberries, raspberries, blueberries, apple slices, orange segments, pears, or grapes.
- Crunchy dippers: pretzels, butter cookies, biscotti, graham crackers, crispy wafers, rice cakes.
- Sweet dips: quick chocolate ganache, caramel sauce, yogurt-honey dip with alcohol-free vanilla.
- Extras for texture: plant-based marshmallows, fruit jellies made with pectin, toasted coconut, chopped nuts or seeds, cocoa nibs.
- Substitutions: use plant-based marshmallows or agar-agar treats instead of traditional gelatin marshmallows; swap nuts for roasted pumpkin or sunflower seeds.
Step-by-Step Instructions to Make Chocolate Charcuterie Board
Step 1: Gather and prep
Line a large board or platter with parchment if needed. Unwrap chocolate bars and break some into chunky squares. Rinse and pat fruit dry.
Step 2: Make a quick ganache
Warm equal parts finely chopped chocolate and hot cream until smooth. Stir in a pinch of salt and a splash of alcohol-free vanilla. Transfer to a small bowl.
Step 3: Place anchor items
Set bowls of ganache and caramel on the board first. Add larger items like whole bars, stacks of cookies, and clusters of grapes to create structure.
Step 4: Fill in the color
Tuck berries, orange segments, and apple slices around the anchors. Add pretzels and wafers for crunch. Use smaller candies and plant-based marshmallows to fill gaps.
Step 5: Finish and serve
Sprinkle with coconut, cocoa nibs, or a pinch of flaky salt. Add small spoons and tongs. Serve right away or hold in a cool spot until guests arrive.
Tips for Success
- Balance: aim for a mix of dark, milk, and white chocolate plus fruit and crunch.
- Temperature: keep the board cool so chocolate stays glossy; avoid direct sun.
- Pre-slice bars: cut a few clean edges to make grabbing easier and prettier.
- Dry fruit thoroughly to keep chocolate crisp.
- Color blocks: place like colors together for a stunning, intentional look.
Variations of Chocolate Charcuterie Board
- Berry lovers: all berries with dark chocolate and cocoa-dusted almonds.
- Kid-friendly: mini cookies, pretzel rods, chocolate chips, fruit jellies.
- Seasonal twist: citrus and shortbread in winter; stone fruit and wafer rolls in summer.
- Budget board: two bar varieties, pretzels, seasonal fruit, and one dip.
- Elevated spread: truffles, filled chocolates without liqueur, salted caramel, and cocoa nibs.
- Smore-style: plant-based marshmallows, graham crackers, and warm ganache for dipping.
Serving Suggestions: What to Pair with Chocolate Charcuterie Board
- Drinks: hot chocolate, coffee, black tea, mint tea, cold milk, or sparkling grape juice.
- Savory balance: salted nuts or a small cheese plate with mild cheese and crackers.
- Fresh side: a simple fruit platter for extra brightness.
Storage & Reheating Instructions
- Chocolate and cookies: store leftovers in airtight containers at cool room temperature for up to 5 days.
- Fruit: refrigerate in a covered container and add fresh to the board just before serving.
- Dips: refrigerate ganache and caramel up to 4 days. Rewarm gently in a water bath or at low power in the microwave, stirring often.
Memories Made Around the Table
My favorite part of serving this board is watching everyone discover their perfect bite. The quiet pause after that first taste says it all.
FAQs
How much chocolate do I need per person?
Plan on 2 to 3 ounces of chocolate per person if this is the main dessert, a little less if other sweets are served.
Can I assemble the board ahead?
Yes. Arrange the dry items up to 4 hours ahead, cover loosely, and keep cool. Add fruit and warm dips right before serving.
What if the room is warm?
Chill the board before assembling, choose sturdier chocolates, and place reusable ice packs underneath the platter with a towel barrier.
What chocolate works best?
Use a mix of snap-able bars and bite-size pieces. Look for smooth, high-cocoa dark bars and creamy milk bars without liqueur fillings.
Final Thoughts
With a handful of treats and a little arranging, this Chocolate Charcuterie Board turns any moment into a celebration. Keep it simple, make it beautiful, and enjoy every sweet bite.