#bridal shower desserts

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Strawberry Cloud Dessert is an easy no-bake spring and summer dessert that is light and fresh and as fluffy as a cloud. Perfect for a bridal or baby shower.

Strawberry Cloud Dessert

Ingredients

  • 2 cups chocolate graham crackers 16 full crackers
  • ½ cup butter melted
  • 1 16 oz. package large marshmallows
  • 1 ¾ cups milk
  • 1 teaspoon vanilla
  • 16 ounces fresh strawberries chopped
  • 1 8 oz. carton whipped topping thawed

Instructions

In a food processor, crush graham crackers into crumbs. Add butter and press into a 9x13 baking dish.

In a large saucepan, add marshmallows and milk. Cook on medium heat until melted evenly together. Cool mixture.

Once the mixture is cooled, whisk in vanilla. Fold in strawberries and whipped topping.

Spread topping over crust. Refrigerate 2-3 hours, or until topping is set. Cut into slices and serve cold. Store leftovers in the fridge.

Make your wedding toast even sweeter with pink champagne truffles. Display them in foil candy papers for extra eye appeal.

Pink Champagne Truffles Recipe

Yield: Makes 12 small toasting truffles

Ingredients

  • 7 oz. high-quality white chocolate, chopped
  • 1 cup pink champagne such as KORBEL Brut Rosé
  • 2 tablespoons heavy cream
  • 1 teaspoon red flavored gelatin (strawberry or raspberry)
  • Confectioners’ sugar

Directions

1. Pour the pink champagne into a small saucepan and bring to a boil. Reduce heat and simmer until champagne has reduced to 1 teaspoon. Set aside and let cool slightly.

2. Set a heatproof bowl over a small pot of simmering water. Add the heavy cream and champagne reduction to the bowl and stir until combined and hot. Gradually add the white chocolate and stir until melted and smooth.

3. Sprinkle over the gelatin and mix with a rubber spatula until combined. Mixture will thicken slightly and a little of the cocoa butter may rise to the top — pour this off. Cover and chill.

4. Check for firmness at 5-10 minutes. This mixture firms up quickly and should not be left in the refrigerator for too long.

5. Roll the scooped chocolate with your hands into small balls (about the size of a large grape) and roll into powdered sugar. Serve truffles in fancy candy foils with a glass of champagne for the toast.

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