Desserts

February 9, 2017

A chocolate mousse parfait with chocolate-macadamia crumble from Abigail Kirsch is filled with liquid caramel bourbon and blood orange sauces and is garnished with a toasted macadamia tuile.

A chocolate mousse parfait with chocolate-macadamia crumble from Abigail Kirsch is filled with liquid caramel bourbon and blood orange sauces and is garnished with a toasted macadamia tuile.

Photo: Andre Maier

This curvy confection from Puff 'n Stuff Catering boasts alternating layers of hazelnut mousse, dark chocolate ganache, white chocolate mousse, and chocolate genoise (an Italian sponge cake), all topped with toasted, crushed hazelnuts and a banana chip.

This curvy confection from Puff 'n Stuff Catering boasts alternating layers of hazelnut mousse, dark chocolate ganache, white chocolate mousse, and chocolate genoise (an Italian sponge cake), all topped with toasted, crushed hazelnuts and a banana chip.

Photo: Rosy Usmani

At the Shedd Aquarium’s black-tie gala in June 2015, guests dined on an edible terrarium dessert, prepared by Sodexo, with chocolate mousse, mango, cake “dirt,” edible flowers, chocolate rocks, rose crystals, pink guava sorbet, and raspberry-infused chocolate twigs.

At the Shedd Aquarium’s black-tie gala in June 2015, guests dined on an edible terrarium dessert, prepared by Sodexo, with chocolate mousse, mango, cake “dirt,” edible flowers, chocolate rocks, rose crystals, pink guava sorbet, and raspberry-infused chocolate twigs.

Photo: Courtesy of Shedd Aquarium

At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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At a fundraiser for Advocate Illinois Masonic Medical Center, caterer Blue Plate created a five-course dinner inspired by how a child with autism experiences the world. One course was called 'Things Aren’t Always As They Seem.' It was meant to surprise the guests, with cheese molded to resemble summer fruits, pumpernickel “dirt,” chocolate-covered “grasshoppers,” edible “pebbles,” and grilled bread.

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