The cold weather is the time where some of us to get into shape and prepare for the summer months ahead. Most of us however are hibernating with the comfort of good food. The winter, cold weather leaves us aching for something sweet and decadent to warm us up. In this blog we share some of our warmest wedding desserts from our Toronto banquet hall, guaranteed to beat the cold and keep your guests happy.
Caramel Crunch Cake
This is a fan favourite at our banquet hall. As seen above we made mini versions along with cheesecakes and whoopee pies! They were a hit. A caramel crunch cake has layers of toasted pecan meringue and is sandwiched between buttery caramel and fresh whipped cream! YUM.
Chocolate Mousse
A staple to any wedding dessert. As seen here above, we put our light-as-air mousse into a shot glass so that we could include other desserts. This gives variety to your guests and makes an aesthetically pleasing plate! Mousse can range from light to fluffy or creamy and thick, depending on your preference-you can even have savory mousse as an appetizer instead.
Chocolate Dipped Strawberries
While you can dip about almost anything in chocolate as seen in our Super Bowl Recipe blog, strawberries are a classic dessert! We included them into our trio dessert plate as seen above. Another wonderful idea is to have a mini chocolate fountain and have guests dip their own fruits into it!
Pots De Crème
These dense cups of smooth, dark chocolate are not to be mistaken for chocolate mousse. Ours are made bittersweet and have an intense chocolatey, decadent flavour. As seen above we topped ours off with whipped cream and add a chocolate spoon for the perfect touch. We also serve our Pots de Crème with a hazelnut biscotti, easy for dipping.
For more recipe and wedding inspiration, check out our Toronto banquet hall wedding blog here!
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