Dessert Charcuterie Board

Peanut butter balls:

Tiramisu dip:

Peanut butter balls: 
Beat the cream cheese and peanut butter together until smooth.

Add the icing sugar and salt and beat until well combined.

Place in the freezer for 30 minutes or until firm up.

Roll teaspoons full of the mixture into balls and return to the freezer again to firm up. (If the mixture becomes too soft too handle, pop it back into the freezer for a few minutes to firm up again).

Push a toothpick into each ball. Refrigerate again for 30 minutes or until firm.

Meanwhile, melt the chocolate. Place the sprinkling peanuts/toasted coconut in a bowl.

Dip the balls into the chocolate to cover completely.

Allow excess chocolate to drip off over a separate bowl and at the same time sprinkle with peanuts or toasted coconut.

Place on a baking sheet lined with baking paper. Refrigerate until needed.

Remove toothpicks before serving.

Tiramisu dip: 
Beat the mascarpone and the cream together.

Add the castor sugar a little at a time and beat well after each addition.

Add the coffee and vanilla and liqueur (if using). Beat until firm.

Spoon into a serving bowl. Refrigerate or 30 minutes.

Dust with cocoa powder and then serve with various dippers like strawberries, Boudoir biscuits, chocolate biscuits, wafer sticks, etc.