Golden Cloud Christmas Dessert Board

A Christmas dessert board is  perfect to start off the festive season for the sweet tooth lovers.

Serves: 12-16
Time: 1 hour
Recipe by: Thando Manyoni


Chocolate chip cookies:
1 ½ cup Golden Cloud cake flour
1 tsp baking soda
½ cup salted butter, room temp
½ cup brown sugar
6 tbsp white sugar
1 egg
1 tsp vanilla essence
80g Beacon Heavenly Milk Chocolate, chopped into chips

Chocolate bark:
2 x 80g Beacon Heavenly Milk Chocolate
2 x 80g Beacon Heavenly Ivory Cream
2 x 80g Beacon Heavenly Midnight Velvet
50g Jelly Tots Chocolate Coated
Gold and silver sprinkles

80g Beacon Heavenly Peppermint tart
80g Beacon Heavenly Malva Pudding
80g Beacon Heavenly Chocolate Brownie
2 cups strawberries
1 cup blueberries
125g Toffchoc Originals
125g Maynards Original Wine Gums
125g Maynards Jelly Babies
400g Liqourice Allsorts
150g mmmMallows Toasted Coconut
150g mmmMallows Twisters


Preheat the oven to 180C prepare two baking sheets.
For the choc chip biscuits:
Sift the dry ingredients together in a large bowl. In another large bowl, use an electric mixer and beat together the butter and sugars until smooth. Add the egg and vanilla and whisk to combine. Gradually add the flour mixture and mix until just incorporated. Add the chocolate and stir with a wooden spoon. Using an ice cream scoop, drop the better onto the baking sheets. Bake the cookies for 10-12 minutes or until the edges are lightly browned and tops feel firm when touched. Cool completely

For the chocolate bark:
Place the slabs on baking sheet lined with parchment paper alternating the different favours. Place the tray in the oven for 5 minutes, just to melt the chocolate. Once melted, remove the chocolate and swirl the different chocolates together using a skewer. Sprinkle over the jelly tots and sprinkles then place in the freezer to set.

To assemble:
Place the chocolate chip cookies on the board. Break the bark and place on the board. Arrange the remaining sweets and fruits on the board as desired and serve.

Chefs Tip: Refrigerating the dough before baking will result in thicker cookies, room temperature batter will result in flatter cookies.

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