With Valentine’s Day coming up, chocolate is top of mind. Although it might seem too obvious (or even too boring) for a dessert course, these inventive confections from caterers and chocolatiers prove that the sweet stuff is always a crowd-pleasing choice.
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
The spiced chocolate pate creation from Truffleberry Market features a champagne and Valencia orange reduction and is topped with vanilla bean-mascarpone whipped cream, cardamom meringue, flake-salted hazelnut brittle, and shaved hazelnut snow.
Photo: Brittany Ferrin
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.
Photo: Courtesy of Shedd Aquarium
Austin-based chocolatier Maggie Louise Confections’ clever collections include sweet sushi, which can be customized with logos, colors, and more, for party favors, as well as a tech-theme “You’re the Bomb” set that works well as a corporate thank-you gift. All of her chocolates are hand painted and made to order. The sushi bento box with 11 pieces costs $42 and the “You’re the Bomb” box contains 18 pieces and costs $54.
Photo: Courtesy of Maggie Louise Confections
Levy Restaurants offers a made-to-order crepe station that features a rotating chocolate gyro, which is shaved and incorporated into the crepes. The station with attendant costs $8 per person.
Photo: Courtesy of Levy Restaurants
For a sweet pick-me-up, Relevant Events offers espresso mousse in a chocolate demitasse cup.
Photo: Courtesy of Relevant Events
This raspberry and chocolate semifreddo dessert from Brûlée Catering by chef Jean-Marie Lacroix comes garnished with a financier, champagne sorbet, mint syrup, and a sesame tuile.
Photo: Courtesy of Brûlée Catering
Puff 'n Stuff Catering’s version of a financier features an almond-chocolate sponge cake coated with dark chocolate flakes and topped with a chocolate hazelnut crémeux.
Photo: Rosy Usmani
Truffleberry Market’s ice cream sandwich trio features three flavors: dark chocolate and peanut butter, white chocolate and roasted banana with salted caramel, and red velvet and strawberry cream cheese.
Photo: Misty Winters Photography
