We're convinced there is a type of chocolate for every type of wedding. The variety of treats that can be made from this rich indulgence make the possibilities endless and the ability to match the theme of your wedding pretty easy. Think sweet starfish and seashells for a beachside celebration (just be sure not to set a display of chocolate favors out in the sun), or a chic mix of white-and-dark chocolate treats like this assortment for a big-city fete.
Get inspired by dozens of ways to add a dose of cocoa to your wedding.
Hesitant about going all out with a chocolate wedding cake? Try it for the groom's version instead. This one, created by New york City pastry chef Jason Schreiber, is so mouthwatering, it doesn't even need icing, just gooey ganache, salted caramel, and crushed peanuts sandwiched between spongy layers.
No disrespect to Swiss Miss or Nestle Quik, but drinking chocolate can pack way more swank than the powered stuff you downed as a tot. Take a cue from this drinks station designed by New York City caterer Peter Callahan, and set out wedding-worthy versions to see guests through from cocktail hour to cake cutting.
This four-tiered marvel is full of surprises. Slice through the mocha fondant to find scrumptious brown layers paired with pomegranate cream. "It's similar to the more familiar chocolate-berry combinations,” says New York City pastry chef Jason Schreiber, who baked it, "but the acidity of the fruit adds a new punch." To hint at the decadence contained within, each layer is topped with milk-chocolate shavings and sugar-paste foliage.
In life, you can never have too much chocolate. the same goes for your wedding. This spread is a mix of scratch-baked specialty desserts and drool-worthy items ordered online. The only drawback? Choosing which one (or two, or three ...) to bite into.
From left: Raspberry and Chocolate Semifreddo groom's cakes by Jason Schreiber; Woodhouse s'mores; Andie's Specialty Sweets chocolate-filled candy nuts and candy acorns; Mini Chocolate Bundt Cakes by Peter Callahan; Butterscotch and Chocolate Pudding Cups by Jason Schreiber; Whoopee Pies by Peter Callahan
It's always been what's on the inside that counts, and this spectacular cake drives the point home. The confection begins by layering creamy hazelnut filling between nearly three dozen chocolate crepes. The result? A cake-cutting full of oohs and ahhs.
Packing some major flavor ammo, these "spoons"—each dipped in different delectable chocolate combos—are meant to be swirled in coffee or warm milk served in petite demitasse cups. And, with a sugar-cookie base, the mouthwatering delights can withstand repeat dippings.
There are worse fates than getting lost in a box of chocolates, but a map naming each treat's filling is a thoughtful inclusion for your wedding guests. Write it by hand, or have a rubber stamp made at a stationery store (for neat stamping or writing, lay the open lid flat on the edge of a table, and allow the box to hang off).
Three may be a crowd when it comes to the dance floor, but this trifecta of chocolate will fit perfectly on a dessert plate. A bottom layer of dark chocolate cake is topped with silky bittersweet and milk chocolate mousses. A simple vegetable peeler formed the decorative dark-chocolate curl garnish.
Can't decide between something savory or something sweet for your favors? Make these for a taste of both. A few days before the wedding, buy big sourdough pretzels (this couple used Snyder's of Hanover), dip half of each in melted chocolate, and before it dries, sprinkle on something extra—like sugar crystals, coconut shavings, or crushed walnuts.
A little decadence goes a long way, especially when the words "triple chocolate" are involved. Moist, coffee-infused chocolate cake, milk-chocolate mousse, and a creamy chocolate glaze combine for a mocha moment—complete with a coffee—that's worth the indulgence.
At the end of the reception, send guests on their way with sweet kisses. Along with traditional meringues, we included coffee and chocolate flavors, then dipped their bases in bittersweet chocolate for a sweet finishing touch. Package in clear plastic boxes lined with patterned paper and tied with ribbon in a matching color.
Guests will be enjoying these favors for days after your reception. Wrap bite-size Hershey's miniatures (keep on only the foil) in our clip art letters. Spell out your initials or just compose warm words to love by. Place in clear boxes for a perfect 10-bar fit, and tie with gold thread.
This deliciously designed white chocolate sphere topped with a heart-shaped cocoa nib tuile puts a modernist twist on dessert.
A secret message hidden beneath coconut-and-cashew truffles is revealed as these chocolates are devoured. The packaging seems fancy, but this is just a standard box trimmed with scalloping scissors; the tabs are usually tucked in, but we left them out, punched holes, and threaded ribbon through for a unique form.
In a twist on a chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. The small size makes it ideal for sharing with family and friends at a bridal shower.
Wrapped in pretty paper, store-bought chocolate bars make elegant gifts for guests. Slim bars look especially lovely (these are from Dean & Deluca). Choose patterned wrapping paper that coordinates with your wedding palette; cut to the same size as original wrapper (slip one off to use as a template). Carefully remove outer wrappers, leaving just the foil. Cover the candy bar with the wrapping paper, and secure with double-sided tape. Using a computer, print bride's and groom's names and wedding date onto card stock; cut into strips, and tape in place.
Graphically printed bark (chocolate spread thin and then broken into irregular pieces) is too nice to cover up, so use a clear lid to send it home with guests as favors. Grosgrain ribbon, taped around the lid's sides, picks up hues inside. A monogram tag is kept small so as not to obstruct the view.
Delight guests at a wedding or shower with their own tiered "cake." For these fudge treats, which can be made with white or dark chocolate, cookie cutters form bite-size layers resembling those on a wedding cake. Pink sanding sugar serves as icing, and paper doilies enhance the dainty display.
Chocolate bars adorned with the faces of the bride and groom are sweet in more ways than one. Choose a few favorite photos, then print them using an ink-jet printer or photocopy onto lightweight paper. (Enlarge or reduce images if needed.) With a paper cutter, trim so photos are slightly shorter than candy bars. Remove outer wrappers but not inner foil. Wrap each candy bar with a photo, and secure in back with double-sided tape. Adorn with waxed twine tied in a small bow.
Champagne and Cognac are famously delicious together in this decadent, classic sweet. The truffles are easily made from a dense ganache—dark chocolate melted in hot heavy cream, with the wine and spirit added for flavor. For sparkle reminiscent of Champagne bubbles, we rolled them in glittering sanding sugar. Offer truffles with coffee as an elegant, Champagne-infused finish, or pack them up as parting gifts.
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream. They'd make for a refreshing final course at an outdoor summer reception.
Cool off guests at a warm-weather celebration with these rosy frozen treats.
The French term for button candies is nonpareils, which means "without peer." No one who remembers them from their youth would argue with that appellation. Nonpareils—dark chocolate buttons topped with sugar beads—are a wonderfully simple favor option.
Bittersweet chocolate balances the sweetness of these rich caramels and gives them a deep, dark chocolate hue. Suitable for a large crowd, this recipe makes 150 bite-size candies so you can alter it easily depending on how many guests you have.
Chocolate and cherries are a match made in heaven—or, in this case, the Black Forest region of Germany, where the original layer cake was created (and cherries are abundant). These miniature versions of the classic German dessert look far less ominious, no?
A fondue station is a fun way to get guests up and gabbing after dinner. The dipping options are endless. Here we chose marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots, but other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.
These bite-size desserts satisfy sugar cravings without any of the heaviness normally associated with chocolate. To make the shells, paint melted chocolate inside paper candy cups. Once set, peel the paper away. Or simply buy premade cups; try Belgian Victoria chocolate dessert cups, $60 for 70 from Sephra. Spoon or pipe a mixture of whipped cream and creme fraiche into each cup, top with a berry of your choice, and serve.