# Ingredient List:
→ 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 it begins to simmer without boiling. Pour hot cream over chocolate and let sit for 1–2 minutes; add butter, vanilla, and salt. Stir gently until smooth and glossy. Allow to cool for 5–10 minutes until thickened but spreadable.
02 - Spread ganache evenly onto a large serving board, forming a layer approximately ½ inch thick. Melt white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Transfer melted white chocolate to a piping bag or small ziplock bag with a tiny corner cut off. Pipe 3–4 concentric circles atop the ganache. Using a toothpick, drag lines outward from the center through the circles to create a spiderweb pattern.
03 - Neatly arrange strawberries, marshmallows, cookies, pretzel rods, and assorted fresh fruit around the ganache on the board. Serve immediately for dipping or scooping.
