# Components:
→ Chocolate Ganache
01 - 10.5 oz dark chocolate (60–70% cocoa), chopped
02 - 1 cup heavy cream
03 - 2 tbsp unsalted butter, cubed
04 - 1 tsp pure vanilla extract
05 - Pinch of salt
→ Spiderweb Decoration
06 - 2 oz white chocolate, chopped
→ Dippers
07 - 12–16 fresh strawberries, hulled
08 - 12–16 large marshmallows
09 - 12–16 shortbread or butter cookies
10 - 1 cup pretzel rods
11 - 1 cup assorted fresh fruit (apple slices, banana pieces, orange segments)
# Directions:
01 - Place chopped dark chocolate in a heatproof bowl. Heat cream in a small saucepan over medium heat until just simmering. Pour hot cream over chocolate and let sit for 1–2 minutes. Add butter, vanilla, and salt, then gently stir until smooth and glossy. Allow to cool 5–10 minutes until thick but spreadable.
02 - Spread ganache evenly over a large serving board, forming a layer about ½ inch thick. Melt white chocolate in a microwave-safe bowl using 20-second intervals, stirring until smooth. Transfer melted white chocolate to a piping bag or ziplock bag with a small corner cut. Pipe 3–4 concentric circles atop ganache. Drag a toothpick from center outward through circles to create a spiderweb design.
03 - Neatly arrange strawberries, marshmallows, cookies, pretzel rods, and assorted fresh fruit around the ganache. Serve immediately for dipping or scooping.
