A Dessert Charcuterie Board may be the best kind of charcuterie board out there! Learn how to use a variety of textures, colors, flavors and a balance of homemade & store-bought treats to make this easy, one of a kind dessert tray!
I’m so excited to finally share my take on this fun new trend using all things sweet! Dessert charcuterie boards are seriously the perfect solution for serving dessert!
Everyone gets a taste of what they love and they get to nosh on as much or as little as they want.
And you, as the host, you get to throw together a stunning arrangement of sweet treats with minimal work and effort.
Dessert charcuterie boards are truly the best of both worlds for everyone.
How to make a Dessert charcuterie board
I promise, these beautiful boards are so darn easy to make. That’s the magic of this dessert idea!
You can get as creative as you want. You can also save a lot of time by using as many store-bought goodies as you want! Literally, anything goes!
For this example, I went with a mix of homemade and store-bought. I made the mini almond biscotti & cheesecake dip which were very quick to whip up. In addition to that, I was also able to make both of these recipes in advance.
The rest of the items on the board are either whole ingredients like fruit & nuts and store-bought items that I took out right from the package. Easy peezy!
Arranging them on the board was also quite simple. I would suggest planning out the arrangement by sketching it on paper first. While you can certainly start over, you don’t want to have to be handling the food too much. Cookies can begin to crumble which can get messy pretty quick.
Start at one corner of the board and work your way in.
I think any time you cluster things together in tight, little piles or groups, it’s going to look fabulous no matter what. You really can’t go wrong!
Things to consider
Charcuterie boards look super easy to throw together. However, there are actually some things you may want to consider before you start building your board.
- Price – If you’re using a fairly large board, be mindful that it could take a lot of different items to fill it up. I was surprised to see how quickly the costs of pre-packaged cookies and things added up.
- Flavor/Texture – Be mindful to select a range of things that have different flavor & textural elements. Chocolate, vanilla, fruity, nutty, creamy, salty, crunchy, chewy… you get the idea!
- Shapes – Equally important, when choosing your treats you need to consider the shape of each one and how they’ll fit together. It’s good to use all kinds of shapes and also mimic them across the board. For instance, the long wafers and chocolate covered sticks mirror each other and breaks up the look of everything else on the board.
- Height/containers – The lure of dessert charcuterie boards is the fact that it’s not one-dimensional. With this in mind, stacking the items and using small containers will add more visual interest. Small things like nuts work great in a tiny bowl. I used a ramekin. I also kept one set of cookies within the paper cup that they came in, adding some charm to the board.
- The Look – I’m sure you’ve come across some stunning boards in your feed, so you know how artistic they can get!! Color is a huge component of charcuterie boards. Some boards contain all food under one color palate (great for holidays and themes) and others do a range of items. Add some darker and lighter elements with pops of brightness & freshness (mint leaves, fruit…) to draw the eye and make the board look more exciting. Create some composition in a triangle shape using grounding colors like dark brown (chocolate) for a balanced look. You can see below here I created a visual triangle with the Pocky sticks, chocolate cookies and broken up chocolate bars.
Everything I used for my board
I used a range of homemade, high, mid AND low cost items for my board.
Obviously, go with your favorite tastes! The beauty of these boards is that they are totally customizable to use whatever you want. It will always be great!!
Here is a list of everything I used for my board (including the brands) –
- My homemade almond biscotti (except I just made them mini sized)
- Fresh mandarins
- Tate’s Double Chocolate Chip Cookies
- Pepperidge Farm Chocolate Hazelnut Pirouettes
- Fresh strawberries
- Pepperidge Farm – Brussels
- Lindt 70% chocolate bars
- Generic store brand vanilla Italian wafers
- Fresh blueberries
- Walkers Shortbread Rounds
- Pocky- Chocolate
- My homemade cheesecake dip
Here are some more dessert charcuterie board ideas
- Valentine’s Day– pink candies, mini red velvet cupcakes, chocolate truffles, mini chocolate donuts with pink sprinkles
- BBQ – fresh fruit, citrus, margarita cookies, coconut macaroons, lemon or lime cooler cookies, edible flowers
- Donuts – assorted donuts, fresh fruit, mini muffins, mini biscotti
- S’mores – marshmallows, assorted graham crackers (honey, chocolate, cinnamon), chocolate bars, peanut butter cups, chocolate hazelnut spread
- Christmas/Holiday – pound cake cut into squares, nuts, dried fruit, citrus, Italian butter cookies
There’s no true recipe here, just use what you like or what you already have!
Here are some items you could use –
- Sandwich cookies
- Fresh fruit or Dried fruit
- Orange segments
- Cheesecake dip
- Yogurt dip
- Chocolate hazelnut spread
- Whipped cream
- Trail mix
- Salted peanuts
Here are some things to consider when building your dessert board.
- Price – if you’re using a fairly large board, be mindful that it could take a lot of different items to fill it up. The costs of pre-packaged goodies can add up quickly.
- Flavor/Texture – Try including a range of flavor & textural elements. Chocolate, vanilla, fruity, nutty, creamy, salty, crunchy, chewy… you get the idea!
- Shapes – It’s good to use all kinds of shapes and also mimic them across the board. For instance, the long wavers and chocolate covered sticks mirror each other and add a lot of visual. Keep it simple with broken chocolate bars. Include square and round cookies.
- Height/containers – If you stack the items high and use small containers it will also add more visual interest. Small things like nuts work great in a tiny bowl or ramekin or paper cups.
- Color – Color is a huge component of charcuterie boards. Some boards contain all food under one color palate (great for holidays and themes) and others do a range of items. Add some darker and lighter elements with pops of brightness & freshness (mint leaves, fruit…) to draw the eye and make the board look more exciting. Create composition in a triangle shape using ground colors like dark brown (chocolate) for a balanced look.
Arranging everything on the board is simple. Start in one corner and work your way in.
I would suggest planning out the arrangement by sketching it on paper first. While you can certainly start over, you don’t want to have to be handling the food too much. Cookies can begin to crumble which can get messy pretty quick!!
Keywords: Dessert charcuterie board, dessert board, charcuterie ideas