Dessert Boards – Do It Yourself!
Thinking of doing something special for your sweetheart? Make this Valentine dessert board using their favorite sweet treats and cute little dishes. Charcuterie boards are a hot trend in the culinary world, blending flavour and textures to delight your senses. Traditionally they are more of a savoury ensemble, but why not have a little fun and explore your sweet side.
“All you need is love. But a little chocolate now and then doesn’t hurt.” — Charles M. Schulz
Follow these tips to create a swoon worthy dessert board!
Dessert boards are easy and fun to put together. Start by assembling your serving pieces. They can be anything from a delicate china platter to a rustic wood board. Add interest by using different cups, bowls or candy dishes that you already love or hiding in cupboards waiting to be given a purpose. You can get fun little theme items at your local dollar store or make up cute messages yourself. Now you are ready to assemble the treats, use these tips as a guide.
- Balance Sweetness-try adding citrus fruit, nuts or spicy cinnamon hearts
- Texture Is Fun– add crispy apple chips, chewy dried fruit or soft marshmallow
- Dip In– add your favourite fruit and fruit dip or chocolate fondue for a touch of decadence
- Bold Flavour-choose one or two items that have bold flavours like a sharp cheese, candied ginger slice or dark chocolate
- Finishing Touches- a little fancy goes a long way so add just a few special items like a french macaroon , candied bacon or handmade truffles ( try my easy recipe below)
Catch me on Daytime Durham sharing ideas for this Valentine dessert board with host Denise Marek .
Desserts are the fairy tales of the kitchen — a happily-ever-after to supper. ~Terri Guillemets
- 12 oz semisweet chocolate, chopped
- 1⁄3 cup heavy cream
- 1 tsp vanilla extract
- 1/2 pint raspberries, washed and dried
- 1/4 cup icing sugar
- 2 tablespoons cocoa
- Add chocolate and cream to a medium saucepan.
- Place over medium heat and cook, stirring occasionally, until the chocolate is melted and mixture is smooth.
- Remove from heat and whisk in heavy cream and vanilla extract.
- Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours.
- Combine icing sugar and cocoa in a small bowl and set aside for topping.
- Use a melon baller or small scoop to form balls, make an indent in center of ball and insert a raspberry.
- Gently mold chocolate around raspberry and roll in topping.
- Store in an airtight container, refrigerate until ready to serve.
Let me know what you would put on your dessert board in the comments!