Valentines Charcuterie Board with Chocolate Truffles

Name: Valentines Charcuterie Board with Chocolate Truffles
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 4 as a generous dessert board
Ingredients: 230g good-quality dark chocolate (about 60–70% cocoa), finely chopped; 120ml heavy cream; 30g unsalted butter, at room temperature, cut into small pieces; 1 teaspoon pure vanilla extract; Pinch of fine sea salt; 2 tablespoons unsweetened cocoa powder, for rolling; 2 tablespoons freeze-dried raspberries, finely crushed, for rolling; 2 tablespoons finely chopped pistachios or almonds, for rolling; 150g fresh strawberries, some halved; 100g fresh raspberries; 100g seedless red grapes, cut into small clusters; 70g dried apricots or dried cherries; 70g candied nuts (such as candied pecans or almonds); 80g roasted salted nuts (pistachios, almonds, or cashews); 100g mild, creamy cheese (such as brie or camembert), sliced or left as a small wheel; 60g aged cheese (such as manchego or cheddar), cut into small wedges or cubes; 120g assorted crackers (buttery rounds, whole-grain, and seeded crackers); 40g dark chocolate squares or chocolate-covered pretzels, optional; 2 tablespoons honey or fig jam, in a small bowl; Fresh mint leaves or edible flowers, for garnish

Highlighted under: Quick Ideas

I love creating a Valentines Charcuterie Board with Chocolate Truffles because it turns dessert into a playful, shareable experience. Instead of a single plated sweet, I can fill a board with silky truffles, fresh berries, buttery crackers, and salty nibbles that balance all the chocolate. I like planning the colors and shapes so every bite feels intentional and romantic. This kind of board is easy to customize for two or for a small gathering, and assembling it becomes part of the celebration.

Created by

Marigold Pearson

Last updated on 2026-01-05T17:20:51.910Z

When I first started building Valentines boards, I focused only on looks and ended up with plates that tasted flat. Now I build my Valentines Charcuterie Board with Chocolate Truffles by thinking in contrasts: creamy truffles against crisp crackers, bright berries next to rich ganache, and a touch of salt from nuts or cheese. I also learned to keep the chocolate truffles chilled until the very end, then set them out last so they stay glossy and hold their shape beautifully.

For the truffles themselves, I experimented with different chocolate-to-cream ratios until I found one that stays firm enough for a board but still melts delicately on the tongue. I also roll some in cocoa, some in crushed freeze-dried berries, and a few in finely chopped pistachios for color. One small but important trick I rely on is warming the cream gently and letting it rest over the chopped chocolate for a minute before stirring, which creates the smoothest ganache with almost no effort.

Why you’ll love this Valentines Charcuterie Board with Chocolate Truffles
Luxurious homemade chocolate truffles as the star of a romantic grazing board
Beautiful mix of sweet, salty, crunchy, and creamy elements in every bite
Easy to customize for two people or a small group without extra effort

Ingredients

Feel free to customize this Valentines Charcuterie Board with your favorite fruits, nuts, and crackers. The key is to combine rich chocolate truffles with bright, fresh, and salty elements so every bite feels balanced.

Chocolate Truffles

230g good-quality dark chocolate (about 60–70% cocoa), finely chopped
120ml heavy cream
30g unsalted butter, at room temperature, cut into small pieces
1 teaspoon pure vanilla extract
Pinch of fine sea salt
2 tablespoons unsweetened cocoa powder, for rolling
2 tablespoons freeze-dried raspberries, finely crushed, for rolling
2 tablespoons finely chopped pistachios or almonds, for rolling

Board Components

150g fresh strawberries, some halved
100g fresh raspberries
100g seedless red grapes, cut into small clusters
70g dried apricots or dried cherries
70g candied nuts (such as candied pecans or almonds)
80g roasted salted nuts (pistachios, almonds, or cashews)
100g mild, creamy cheese (such as brie or camembert), sliced or left as a small wheel
60g aged cheese (such as manchego or cheddar), cut into small wedges or cubes
120g assorted crackers (buttery rounds, whole-grain, and seeded crackers)
40g dark chocolate squares or chocolate-covered pretzels, optional
2 tablespoons honey or fig jam, in a small bowl
Fresh mint leaves or edible flowers, for garnish

You can swap in any fruits or cheeses you enjoy, but try to keep a balance of colors, shapes, and flavors so the board looks abundant and feels cohesive.

Instructions

Prepare the chocolate truffles first so they have time to chill and firm up. While they set, you can wash and slice the fruit and gather all the components for your Valentines Charcuterie Board.

Make the chocolate ganache

Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over low heat until it just begins to steam and tiny bubbles form around the edges, 3–5 minutes. Do not let it boil. Pour the hot cream evenly over the chocolate and let it sit undisturbed for 1–2 minutes to soften the chocolate. Add the butter, vanilla, and a pinch of sea salt, then gently stir from the center outward until the mixture is smooth and glossy.

Chill and shape the truffles

Cover the bowl and refrigerate the ganache until firm enough to scoop, about 25–30 minutes, stirring once halfway through to ensure even chilling. Line a baking sheet with parchment paper. Using a small cookie scoop or teaspoon, scoop portions of ganache and quickly roll between your palms to form small balls, working fast so the chocolate does not melt. Place the shaped truffles on the prepared baking sheet and refrigerate for another 10–15 minutes until set.

Coat the chocolate truffles

Place the cocoa powder, crushed freeze-dried raspberries, and chopped pistachios in separate shallow bowls. Roll one-third of the truffles in each coating, gently turning until evenly covered. Tap off any excess and return the coated truffles to the parchment-lined tray. Refrigerate until you are ready to assemble the board. Keep the truffles chilled and handle them with cool, dry hands for the neatest finish.

Prep the fruit and cheeses

Rinse and thoroughly dry the strawberries, raspberries, and grapes. Halve some of the larger strawberries for variety and leave a few with their green tops for color. Pat all fruit dry with a paper towel to avoid moisture on the board. Slice or wedge the cheeses so they are easy to grab in small portions. Open the crackers and arrange them into small stacks or fans, ready for placing on the board.

Assemble the Valentines Charcuterie Board

Choose a large wooden board, marble slab, or platter. Place the honey or fig jam in a small bowl and set it slightly off-center. Add the cheeses in two separate areas so guests can reach them easily. Create small clusters of strawberries, raspberries, grapes, and dried fruit around the cheeses. Tuck stacks of crackers between the fruit and cheeses. Add the candied nuts, roasted salted nuts, and any dark chocolate squares or chocolate-covered pretzels in small piles to fill gaps and create texture.

Add the truffles and final touches

Remove the truffles from the refrigerator just before serving. Nestle them in small clusters across the board, placing some near the fruits and others beside the cheeses and crackers so every area feels special. Garnish with fresh mint leaves or a few edible flowers, if using. Serve immediately while the truffles are cool but slightly yielding, and encourage everyone to mix and match flavors as they graze.

If you are not serving the board right away, keep the truffles refrigerated and assemble the rest of the board in advance, then add the truffles and fresh herbs just before your guests arrive.

Pro Tips

Use a mix of shapes and heights to make the board feel abundant: stack crackers vertically, fan fruit slices, and cluster truffles in odd numbers. Keep wet ingredients like juicy berries away from crackers by placing a barrier of nuts or cheese between them. If your kitchen is warm, chill the empty board for 10–15 minutes before assembling and return the finished board to the refrigerator for a few minutes to firm everything up before serving.

Questions About Recipes

→ Can I make the chocolate truffles in advance?

Yes. You can prepare the chocolate truffles up to 3 days in advance. Store them in an airtight container in the refrigerator, separating layers with parchment paper. For the best texture, place them on the board 10–15 minutes before serving so they soften slightly but remain firm enough to handle.

→ What type of chocolate works best for the truffles?

Use good-quality bar chocolate between 60–70% cocoa for balanced flavor and a smooth texture. Avoid chocolate chips, which often contain stabilizers that prevent them from melting smoothly. If you prefer a sweeter truffle, choose chocolate closer to 55–60% cocoa, and if you like a more intense, bittersweet taste, use up to 70% cocoa.

→ How can I make this board friendly for dietary restrictions?

For a gluten-free board, choose certified gluten-free crackers and check labels on candied nuts and chocolate. To make it vegetarian, ensure the cheeses are made with vegetarian rennet. For a lighter option, increase the amount of fresh fruit and nuts, and use a higher proportion of dark chocolate. You can also add a few dairy-free truffles made with coconut milk for guests who avoid dairy.

→ How big should the board be for two people versus four?

For two people, a medium board about 25–30cm across is enough; halve the truffle batch and reduce the fruits, crackers, and cheeses accordingly. For four people, use a board around 35–40cm, or a large platter, and make the full batch of truffles. If you are hosting more guests, consider setting out two smaller boards in different spots so everyone can reach the treats easily.