Add the cream to a microwave safe bowl and heat for 30-40 seconds.
Break up the chocolate into the bowl and add the espresso powder and sugar.
Stir altogether until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
Set aside the dip to cool and thicken. If necessary, put the dip into the fridge in 10 minute intervals, stirring in-between.
Cheesecake Dip
Add the cream cheese and icing sugar to a bowl and mix together using a stand mixer or electric whisk until combined.
Add the double cream and vanilla extract and whisk until the mixture has thickened and can hold its shape.
Caramel Dip
Add the sugars and water to a saucepan and gradually heat on the hob until the sugar has dissolved. Stir very occasionally using a wooden spoon/silicone spatula.
Once the sugar has dissolved add the butter and cream, stirring slowly until combined.
Heat the mixture until boiling and leave to boil for 5 minutes, avoiding stirring the mixture.
Remove from the heat and stir in the salt.
Add the caramel to a bowl and set aside to cool.
The caramel sauce will thicken as it cools.
Assembling the Board
Start by adding the dips to small bowls and place these on your board.
Next place the larger dipping items in small groups around the board.
Then add your medium sized items in the gaps between the dips and larger items.
Finally, fill in any gaps with your small items.
Tips
Don’t like coffee? You can leave out the espresso powder from the Chocolate Espresso Dip.
If you don’t like dark chocolate, simply swap dark chocolate for milk chocolate and omit the sugar in the Chocolate Espresso Dip.
Stir the caramel with a wooden spoon or silicone spatula. Using a metal spoon can cause the caramel to crystallise.
The less you stir during the process of making the caramel the better as the sauce is less likely to crystallise when it cools.
Use a variety of different shaped and sized items on your board to make it visually interesting.
