Whipped Cream Dessert Charcuterie Board

Add Water (2 Tbsp) to a microwavable bowl. Sprinkle Gelatin Powder (1 tsp) over the top and let sit for 3-4 minutes. Microwave for 5 seconds just until gelatin is dissolved. Set aside to cool for a minute or two while preparing the cream.

To the bowl of a stand mixer fitted with the whisk attachment, add the Whipping Cream (480 mL), Powdered Confectioners Sugar (35 g) and Vanilla Extract (1/2 tsp). Whisk on medium-high speed until loose peaks form, for 2–3 minutes. Ensure gelatin mix is still smooth—if it cools too much, it can get clumpy.

Turn the mixer to low and slowly pour in the gelatin mix. Mix again on medium speed to incorporate gelatin and create stiff peaks. Remove two-thirds of the whipped cream, separate evenly into two bowls, and set aside.

Add the Belgian Chocolate Sauce (1 1/2 Tbsp) to the whipped cream remaining in the stand mixer and mix on low speed until incorporated. Transfer chocolate whipped cream to a bowl and wash out stand mixer bowl and whisk attachment.

Repeat this process with the remaining two bowls of whipped cream, adding the Caramel Sauce (2 Tbsp) to one and the Strawberry Sauce (2 Tbsp) to the other. Taste each and add more flavoring or powdered sugar if desired.

Let each flavor set up in the refrigerator for 10-15 minutes before serving with your favorite mini desserts or fresh fruit.