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Winter Charcuterie Hot Chocolate Board – Holiday Recipe

Winter charcuterie hot chocolate board pairs smooth stovetop hot chocolate with Brie, cured meats, fruit, cookies, and festive toppings. Arrange the board for a holiday gathering and serve it alongside the warm chocolate.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 1400
Ingredients Equipment Method Notes

Ingredients
  

For the hot chocolate
  • 6 cup whole milk divided
  • 0.33 cup granulated sugar
  • 0.25 cup unsweetened cocoa powder
  • 0.125 tsp kosher salt
  • 2 cup heavy cream
  • 12 oz semisweet chocolate finely chopped
  • 2 tsp vanilla extract
For the board
  • 1 wheel (8 oz) Brie cut into wedges
  • 4 oz prosciutto torn into ribbons
  • 4 oz salami thinly sliced
  • 1 lb grapes red and green, washed and dried
  • 1 box (8 oz) assorted crackers
  • 1 package (8 oz) shortbread cookies
  • 8 pretzel rods
  • 1 bag (10 oz) mini marshmallows
  • 8 peppermint sticks
  • 1 tub (8 oz) whipped topping thawed

Equipment

  • 1 18x24-inch serving board

Method
 

Make the hot chocolate
  1. In a 4-quart saucepan, whisk the sugar, cocoa powder, salt, and 1/2 cup of the milk until smooth.
  2. Whisk in the remaining 5 1/2 cups milk and the heavy cream, then heat over medium heat for 6 to 8 minutes, stirring often, until steaming but not boiling.
  3. Reduce the heat to low, add the chopped chocolate, and stir for 2 to 3 minutes until melted and smooth.
  4. Stir in the vanilla extract and keep warm over low heat.
Arrange the board
  1. On an 18x24-inch serving board, arrange the Brie, prosciutto, salami, grapes, crackers, shortbread cookies, and pretzel rods.
  2. Set the mini marshmallows and peppermint sticks in small bowls on the board.
  3. Spoon the whipped topping into another small bowl.
  4. Serve the board with the hot chocolate.
  5. Refrigerate the Brie, meats, and grapes within 2 hours.

Notes

For the smoothest hot chocolate, whisk the cocoa mixture until fully smooth before adding the remaining milk. Refrigerate leftover Brie, meats, and grapes within 2 hours and use within 3–4 days; freezing is not recommended. For a gluten-free variation, use gluten-free crackers, cookies, and pretzel rods.