Photo by Annabelle Breakey; styling by Karen Shinto
Party menu for 12
These bite-size desserts can’t be resisted. Click ahead for photos, recipes, and quick prep tips for this deliciously sinful chocolate buffet:
Desserts:
- Two-Bite Chocolate Cream Pies
- Brownie Ice Cream Mini-wiches
- Molten Chocolate Mousse Cups
- Chocolate Candied Almonds
- Sugared Chocolate Beignets (pictured)
Drinks:
- Ruby Port Sparklers
- Chocolate and Port Sippers
Photo by Annabelle Breakey; styling by Karen Shinto
Two-Bite Chocolate Cream Pies
Use a wine cork or a shot glass to press the crumbs into the tiny muffin cups.
Recipe: Two-Bite Chocolate Cream Pies
Photo by Annabelle Breakey; styling by Karen Shinto
Brownie Ice Cream Mini-wiches
Store-bought ice cream works fine here, or you can make your own; our classic Vanilla Bean recipe would be a good place to start.
Recipe: Brownie Ice Cream Mini-wiches
Photo by Annabelle Breakey; styling by Karen Shinto
Chocolate Candied Almonds
Caramel-roasted almonds covered in chocolate make the ultimate finger food, or wrap in pretty boxes for take-home gifts for your guests.
Recipe: Chocolate Candied Almonds
Photo by Annabelle Beakey; styling by Karen Shinto
Sugared Chocolate Beignets
These gourmet doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.
Recipe: Sugared Chocolate Beignets
Photo by Annabelle Breakey; styling by Karen Shinto
Make it a snap
Hold a potluck. Assign a recipe to each friend. The booze, cream pies (in pan), and beignets (frozen) are easiest to transport.
Simplify the bar. Set out hot chocolate in a thermos, with nut- flavored or peppermint liqueurs so guests can serve themselves.
Cherry-pick. Choose one or two recipes (beignets should be on your list) and supplement with store-bought truffles.
Plan. Do a little each night. Each recipe can be prepared ahead and baked or set out on the day of the party.
Photo by Annabelle Breakey; styling by Karen Shinto
Choctails
Why stop with the desserts? Add chocolate to your cocktails. To serve 12 guests, stock your bar with 1 bottle of ruby port, 1 bottle of chocolate liqueur, and 3 bottles of sparkling wine.
Photo by Annabelle Breakey; styling by Karen Shinto
Ruby Port Sparklers
For each cocktail, pour 2 tbsp. each chocolate liqueur (such as Godiva) and ruby port into a Champagne flute. Top with sparkling wine. Garnish with a lemon-zest strip.
Photo by Annabelle Breakey; styling by Karen Shinto
Chocolate and Port Sippers
For each drink, pour 2 tbsp. each chocolate liqueur (such as Godiva) and ruby port in a 4 oz. highball glass filled with ice. Garnish with a lemon wedge.