Yummy Mousse from Tartelette

What good would the up coming holiday be if I could not use it as a chance to talk about sweets? None! Valentine’s Day is all about chocolate and sweet concoctions. That is very evident when you check out Tartelette’s blog! The following sweets are for the person with a true sweet tooth. They are a combination of chocolate and sweet and silky mousses. They make me hungry just looking at them! Plus, if you check out the site Tartelette tells you just how to make them. Yummm!!!!!

Chocolate

Milk Chocolate & Chestnut Mousse Verrines,Nougatine Cups with Vanilla and Star Anise Mousse, Chocolate Espresso Mousse Cakes , and Chocolate Tuiles and Bailey’s Cream

Berry Sweet

New Years has come and gone. So, what’s next you ask? Valentine’s Day of course. There is not a holiday out there that fits so well with the wedding theme as Valentine’s Day. It represents love. Plus, I really like it because it is usually associated with chocolate and sweets. Yum!!!! Below are some very yummy sweets that I think you all will love!

 

berry sweet

 

Molten Chocolate Cakes with Cherries

Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse

Caramel Mousse Napoleon with Caramel Sauce and Berries

Mascarpone-Filled Cake with Sherried Berries

Fun Champagne Dessert Ideas from the Hostess with the Mostess

 

dessert champaign

The Hostess with the Mostess is one of my favorite blogs. It is a great resource for any type of party you are trying to throw. There are a plethora of ideas for decorations, food, and drinks. As I was browsing through the Hostess with the Mostess blog today I found these great Champagne dessert ideas. On the blog they were suggested for new years, but when I heard champaign my mind went straight to bridal shower. That probably doesn’t surprise any of you. Hehe… Anyway, I wanted to share them with all of you because they are absolutely fabulous. Enjoy!

more champaign desserts

Champagne Dessert Recipes:

 

1. White Peach, Cassis, and Champagne Floatsa super-easy & refreshing dessert that’s part Kir Royale, part peach parfait, and looks absolutely gorgeous!

 

2. Pink Grapefruit, Strawberry, and Champagne Granita with Sugared Strawberries – This granita recipe garnered rave reviews at Epicurious!

 

3. Champagne, Darling? Freezesfeatures lemon sorbet, champagne, and citrus vodka or limoncello…a true dessert cocktail!

 

4. Jelled Champagne DessertThis glass of bubbly is served with a spoon!

Blushing Bride Cocktail

 

blushing bride

If you are looking for a great themed cocktail for a wedding or a wedding shower, then you have to check out this drink. It is called a Blushing Bride. The end color is a beautiful rose pink. It is simply gorgeous, as well as yummy!

 

Ingredients
Makes 2

  • 1 lemon wedge
  • 2 ounces vodka
  • 1/2 cup pulp-free pink lemonade
  • Directions

     

    1. Rub lemon around rims of two martini glasses; dip in sugar.
    2. Fill a cocktail shaker with ice; add vodka and lemonade.
    3. Shake well.
    4. Strain into glasses.
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    S’more Cute Ideas

    Candy bars and dessert bars have been done time and time again. Instead try something new and out of the ordinary. I love these two ideas from Brides.com. Set up a float station and allow your guest to create their own retro dessert. Don’t like floats then set up a s’mores bar for everyone to toast the night away! These ideas are sure to leave a lasting impression with your guests!

    smore

    Wedding Favor Idea Carmels from Tartelette!

    What you are going to do for your wedding favors can be a hard thing to decide. You don’t want something everyone will leave on the table! and you want something everyone will like. Well, then how about candy? Candy is sure to call to everyones sweet tooth and I bet you don’t find too many left over at the end of the reception! Especially if you make these yummy little caramels from Tartelette. They are sure to melt in your mouth and leave your guests wanting more.

    carmels

    Tartelette’s Grand Marnier Caramels Recipe

     

    Makes eighty-one 1-inch caramels
    Note: the original recipe calls for Golden Syrup but I wanted to finish the corn syrup I had so I subsituted one invert sugar for another one without a problem.

     

    1 cup corn syrup
    2 cups sugar
    3/8 teaspoon fine sea salt
    2 cups heavy cream
    1 tablespoon plus 1 teaspoon Grand Marnier
    3 tablespoons unsalted butter, cut into chunks, softened

     

    Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the corn syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

     

    When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

     

    Remove the pan from the heat and stir in the Grand Marnier extract. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

     

    Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.

    DIY Truffle Topiary

    topiary

    Here is a holiday inspired dessert option that will leave your guests screaming for more!

     

    Ingredients:

     

    * 3 packages (12 ounces each) semisweet chocolate chips, divided
    * 2-1/4 cups sweetened condensed milk, divided
    * 1/2 teaspoon orange extract
    * 1/2 to 1 teaspoon peppermint extract
    * 1/2 teaspoon almond extract
    * 1-1/2 pounds white confectionery coating, divided
    * 1/2 cup ground almonds
    * 12 inch-high Styrofoam cone
    * Miniature silk roses, red, pink and white (tree pictured used approximately 60 roses)

     

    Directions:
    In a microwave-safe bowl, melt one package of chocolate chips. Add 3/4 cup condensed milk; mix well. Stir in orange extract. Cover and chill for 45 minutes or until firm enough to shape. Repeat two more times with remaining chips and milk, adding peppermint extract to one portions and almond extract to the other.

     

    Shaping truffles: Shape chilled mixture into 1-in. balls; place on three separate waxed paper-lined baking sheets. Chill 1-2 hours or until firm.

     

    Melt 3/4 pound white coating in a microwave-safe bowl or double boiler. Dip orange-flavored balls in coating and return to waxed paper to harden. Melt remaining white coating and dip balls once more to thoroughly cover. Let harden.

     

    Melt chocolate coating in a microwave-safe bowl or double boiler. Dip peppermint-flavored balls in coating and return to waxed paper to harden.

     

    If desired, melt any remaining coating and drizzle over orange-and peppermint-flavored truffles, as shown in photo at left.

     

    Roll the almond-flavored truffles in ground almonds.

     

    Making the tree: Cover the Styrofoam cone with foil if desired. Using toothpicks, stick one end into each truffle and the other end into the cone, covering entire cone with as many truffles as will fit attractively. Fill gaps between truffles with silk roses.(If necessary, you can attach the rose stems to toothpicks with small pieces of floral or masking tape and insert the toothpicks into the cone.)

     

    Yield: 44 servings, 3 per serving.

     

    Editor’s Note: White and dark chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bark” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds. It is the product used for dipping chocolate. Crafter’s thoughts: —These sweets are perfect for preparing ahead—undipped, they’ll stay fresh in the freezer for several months. (Thaw in refrigerator.) —Use toothpicks to dip the candies, then poke the picks into a foam scrap so the truffles’ chocolate bottoms dry smoothly.
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