Sweet Dessert Decadence (Printable Version)

An elegant dessert board featuring fruits, chocolates, and pastries with a decorative melted chocolate drizzle.

# Components:

→ Fruits

01 - 1 cup strawberries, halved
02 - 1 cup blueberries
03 - 1 cup raspberries
04 - 2 kiwis, peeled and sliced
05 - 1 mango, peeled and cubed

→ Chocolates & Sweets

06 - 1 cup assorted truffles
07 - 1 cup chocolate-covered almonds
08 - 1 cup mini brownies or brownie bites
09 - 1 cup assorted macarons
10 - 1 cup shortbread or butter cookies

→ Sauces & Garnishes

11 - 1 cup dark chocolate chips (for melting)
12 - 1/2 cup white chocolate chips (for melting)
13 - 2 tablespoons chopped pistachios
14 - 2 tablespoons dried rose petals (optional)
15 - Fresh mint leaves, for garnish

# Preparation steps:

01 - Place a large serving board or platter on a stable surface and arrange all ingredients nearby to plan the layout.
02 - Wash and dry all fruit. Slice strawberries, kiwis, and mango evenly; leave blueberries and raspberries whole.
03 - In two microwave-safe bowls, melt dark and white chocolate chips separately by heating in 30-second intervals, stirring after each until smooth.
04 - Arrange the prepared fruits symmetrically on opposite sides of the serving board in layered patterns to create balance.
05 - Position truffles, macarons, and brownies in neat alternating rows or circular patterns, ensuring visual harmony.
06 - Fill remaining spaces with cookies, chocolate-covered almonds, and other sweets to maintain symmetry and a mirrored appearance.
07 - Using a spoon or piping bag, drizzle the melted dark and white chocolates over the entire arrangement forming decorative lines or swirls.
08 - Sprinkle chopped pistachios and dried rose petals over the board for texture and color, then top with fresh mint leaves.
09 - Serve immediately or refrigerate until ready to present.

# Expert Advice:

01 -
  • It looks absolutely showstopping with minimal actual cooking—most of the magic is in the arrangement
  • You get to play with flavors and textures, mixing tart berries, rich chocolate, and buttery cookies in every bite
  • It feeds a crowd without requiring you to be a pastry chef, which means less stress and more compliments
02 -
  • Symmetry is your best friend here—it's what makes the difference between a lovely spread and a stunning platter. If you're unsure about arrangement, sketch it out on paper first or look at the board from above before finalizing.
  • Humidity is chocolate's enemy. If your chocolate seems to seize up or become grainy while melting, add a tiny bit of coconut oil (not water!) and stir gently. This saved me more than once.
  • Fruit oxidizes quickly, so prep everything last. A squeeze of lemon on your apples or banana slices (if you use them) prevents browning.
03 -
  • Room temperature is key—let your chocolate cool for exactly the right amount of time. Too hot and it soaks into the board; too cold and it won't drizzle. About 3-4 minutes is usually perfect.
  • Arrange everything on the board itself, not on the table—this creates a focal point and makes for better presentation and photography. Plus, it's one less thing to move before serving.
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