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Here’s something about me that probably won’t come as a surprise: I love throwing parties. (If you’re a regular reader, the post about my Very Hungry Caterpillar party this past spring might have tipped you off.) Actually, I love-slash-hate throwing parties, because I inevitably get obsessive and way too intense about it, and it’s not unusual to find myself hot-gluing napkin rings together at 3 in the morning, whispering “Must be perfect…must be perfect…” under my breath. But my weird issues aside, I love having friends come over, making food for everyone, and getting to play hostess.
So imagine my delight when Godiva offered me the chance to throw a party with a few of my best friends. Oh, and they provided us with chocolate, too. Best night ever, or what?!
For the party, Godiva provided us with samples of their Heavenly Mousse Truffle flights collection. Each box contains 6 different mousse truffles, meant to be tasted sequentially, much as you would a wine flight. All of our truffles had mousse fillings, and included flavors like strawberry mousse, lemon mousse, and café au lait mousse.
The best part, though, was that we weren’t just there to taste truffles: I got to create a whole tasting menu to go along with the chocolates! I paired each truffle with an appetizer or beverage, and we worked our way through the box, enjoying each chocolate with its accompanying dish. (More on the food below!)
We all decided that a chocolate tasting party is pretty much the best kind of party—in fact, I think it’s spoiled me forever. Unless your next party also involves a multi-course chocolate tasting, don’t bother inviting me. (Kidding. Please invite me. I am desperate for social validation.)
We had a blast gorging ourselves, comparing notes on our favorite flavors, and claiming we were stuffed…until the next course came out. (I also made my friends play a rousing game that was a hybrid of Celebrity, Charades, and Taboo, and it somehow involved us acting out “twerking teddy bears” multiple times, but that’s another story for another blog post.) I dropped not-so-subtle hints that these Truffle Flight boxes would make excellent holiday gifts, and I hope my friends were taking notes. There are 5 other varieties of Truffle Flights I haven’t tried yet, and I had 5 friends at the party soooo… I am hoping I’ll have a very merry holiday season indeed.
Here are the mousse truffles, in all their glory. From L-R, the flavors were: Dark Chocolate Vanilla Mousse, Milk Chocolate Mousse, Strawberry Mousse, Lemon Mousse, Peach Mousse, and Café Au Lait Mousse. The Milk Chocolate was my favorite (which is surprising since I’m such a dark chocolate girl!) but the group favorite was probably the Café Au Lait.
Now let’s talk pairings! I tried to bring in a range of different flavors and textures to make each dish unique. Since the truffles were mousse-based, I stayed away from any sort of mousse to go along with it, and tried to add crunchy elements for textural contrast when I could. It was so fun to figure out what would best complement the truffles, and to bust out my collection of cute miniature partyware. The menu in detail, in the order served:
The Dark Chocolate Vanilla Mousse truffles were paired with hazelnut gelato, warm fudge sauce, and candied hazelnuts on top. The gelato and fudge sauce were purchased—those of us who stay up late gluing napkin rings together occasionally need to catch a break! Still, the combination of hazelnuts, chocolate, and vanilla mousse was awesome.
The Milk Chocolate Mousse truffles were paired with raspberry tartelettes, filled with a lemon cream cheese-whipped cream filling, and topped with a bit of edible gold leaf. (I can’t help it. I have to gild all the things. It’s a sickness!) These were little 2-bite wonders and were verrrry popular. I’m going to share the recipe in a separate post this weekend!
The Strawberry Mousse truffles were accompanied by a crème fraiche panna cotta with balsamic glaze, fresh strawberries, and basil. This was another knockout, and another recipe I’ll be posting a bit later. It basically convinced me that I should always serve panna cotta at parties, because it is so easy but everyone goes crazy for it.
The Lemon Mousse truffles were paired with one of my favorite desserts from this past year: pistachio cake. It’s fast and gluten-free, with a super strong pistachio flavor. It was topped with a cream cheese-whipped cream topping, and a berry compote. You can get the pistachio cake recipe here.
The Peach Mousse truffles were paired with our only savory dish of the night: brioche toasts with goat cheese, chopped rosemary, toasted walnuts, and a drizzle of honey. It sounds simple (and it is!) but these little apps were fantastic. It was nice to have a savory break, and all of the flavors worked really well with the peach truffle filling.
Our final truffle was Café Au Lait Mousse, and I wanted something that would pair well with chocolate and coffee, and also bring the menu to a graceful close. I settled on a Salted Caramel Milk drink—warm milk, flavored with homemade caramel. It’s a dessert beverage but it’s not too sweet, due to the darkly caramelized sugar and pinch of salt. Since it uses milk, without cream or chocolate, it’s not as intense as some hot chocolate recipes, but it still feels like an indulgent treat. It was the perfect way to end our night, and a great accompaniment to the café au lait truffle! You need this milk in your life—and you can find the recipe below!
The aftermath—yes, a good time was had by all
Salted Caramel Milk
- 1 1/2 cups granulated sugar
- 1/4 tsp lemon juice
- 4 cups milk, room temperature, I used 1%—any fat percentage you enjoy drinking should work
- big pinch of salt
- In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
- Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color.
- Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid. Add a pinch of salt, taste the milk, and add more salt if desired.
- Serve Salted Caramel Milk with whipped cream, marshmallows, a drizzle of caramel sauce, or even a scoop of ice cream! Salted Caramel Milk can be made ahead of time and stored in the refrigerator. Reheat in the microwave or on the stovetop.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
Introducing the Godiva Truffle Flight
Get ready to experience truffles as you never have before. Much like you would taste a wine flight, tasting a GODIVA Truffle Flight is a progressive exploration of flavors, textures and aromas. Our Executive Chef Chocolatier, Thierry Muret, personally selected the truffles in each of the six flights, placing them in order for the ideal tasting experience. The concept is thoroughly groundbreaking—we know because we invented it—and deliciously GODIVA.
Disclosure: Compensated post by Godiva.
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