Sweet Dessert Decadence (Printable Version)

An elegant dessert platter combining fruits, chocolates, and pastries with artistic chocolate drizzles and garnishes.

# What You'll Need:

→ Fruits

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

→ 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

# How to Make It:

01 - Select a large serving board or platter and arrange all ingredients beforehand to ensure symmetry and balance.
02 - Wash and dry all fruits thoroughly. Neatly slice strawberries, kiwis, and mango; keep blueberries and raspberries whole.
03 - Place dark and white chocolate chips into separate microwave-safe bowls. Melt in 30-second intervals, stirring until smooth after each interval.
04 - Lay out the fruits in symmetrical layers on opposite sides of the board to create balance and visual appeal.
05 - Arrange truffles, macarons, and brownie bites in neat, alternating rows or circular patterns to complement the fruit placement.
06 - Fill remaining spaces with cookies, chocolate-covered almonds, and other sweets, maintaining a balanced, mirrored appearance.
07 - Use a spoon or piping bag to artistically drizzle melted dark and white chocolates over the fruits and sweets in lines or swirls.
08 - Sprinkle chopped pistachios and optional dried rose petals on top for texture and color, then garnish with fresh mint leaves.

# Expert Tips:

01 -
  • It looks impossibly fancy but requires zero baking skills—just assembly and a little chocolate drizzle magic
  • Everyone finds something they love on the board, from chocolate devotees to fruit purists
  • It's the kind of dessert that makes people slow down and savor instead of rush through
  • You can prepare it ahead and let it chill, making entertaining actually relaxing
02 -
  • Symmetry doesn't mean perfection—it means balance. Real beauty comes from confident choices, not mathematical precision
  • Room temperature is your enemy; keep everything as cool as possible until serving, especially in warm weather
  • Chocolate drizzles set quickly once cooled; if you're not confident freehand, refrigerate your board for 10 minutes, then drizzle over the cold surface where it'll set instantly
  • The secret nobody tells you: arrange everything except the chocolate the night before, then just drizzle and garnish the day of. It looks fresh and saves your sanity
03 -
  • Buy pre-melted chocolate in squeeze bottles if you're nervous about tempering—it looks just as gorgeous and removes one variable from the equation
  • The secret to a professional-looking board is buying from a quality chocolate shop and a bakery for the pastries, then doing the fruit and arrangement yourself. It's not cheating; it's strategy
  • If you're worried about something being too sweet, add something salty—a sprinkle of maldon sea salt over chocolate, or salty nuts, transforms the whole board
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