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Throw a Bite-Size Chocolate Party

Move over, cupcakes. Here’s the latest in little desserts

written by Amy Machnak
1 /9 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

2 /9 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

3 /9 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

4 /9 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

5 /9 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

6 /9 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.

7 /9 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.

8 /9 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.

9 /9 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.