Pantone's Color of the Year, Mocha Mousse, a rich, warm hue that evokes sophistication and comfort, is finding its most decadent interpretation in food trends this holiday season. Here are three ways leading chefs and culinary innovators and members of ECEP have embraced the indulgent shade this holiday season with some show-stopping desserts.
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From Folio Restaurant, The Catered Affair in the Boston AthenaeumÂ
Gold-Draped Chocolate Dome – A visually stunning centerpiece. A shimmering chocolate shell, dusted in cocoa powder, is theatrically cracked open tableside to reveal velvety pistachio crema and espresso mousse on top of a chocolate cake round is a perfect contrast to the indulgent mocha tones. Served on top of a Frangelico Syrup.

From Mintahoe Catering and Events, Minneapolis
Sweet and Salty Pudding – A timeless yet modern treat. This luscious dessert balances sweet, salty, and bitter notes while echoing the season’s warmth and elegance.

From Catering by Michaels in Chicago
The Mousse Bump Station – A playful, interactive dessert experience where chefs customize "mousse bumps" (a trend lifted from luxury caviar service), layering flavors, textures, and garnishes to delight guests.
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