11 of the Most Decadent Desserts for a Winter Wedding

When it comes to a "winter dessert," anything goes. You may think your only options are a festive winter wedding cake or classic hot chocolate because of the cold, but actually your options are endless. Take your dessert table to the next level with out-of-the-box winter desserts guests will be sure to love. We talked to the pros (from caterers to wedding planners) to get their insight on what dessert trends should be included in your cold-weather nuptials. Tip: keep your mouth closed to prevent drooling (which will happen regardless!)

Mini Red Velvet Donuts

"Along with a wedding cake, serve up savory dessert-bites that are every bit as good as their regular-sized counterparts. Mini red velvet donuts, brown butter lemon bars and peanut butter and jelly cups are the perfect addition to a traditional sweets table." — Randal Jacobs, Executive Chef, Blue Plate Catering

"'To the Nog' is a rich, festive cocktail utilizing the flavors of the season with spiced chocolate bitters, smoky mezcal and egg nog meringue. The presentation offers an additional wow factor for your guests." — Katelyn Kinsey, Catering Manager, Four Seasons Resort Scottsdale

"Nougat is a meringue flavored with Wild Catskills honey. The perfect combination of chewy and firm texture with nuts and dried fruit. The dessert evokes the calm moments after a snow storm, when the air is still and relaxed, and bits of evergreens, twigs and boxwoods peek through the fallen snow." — Dan Keehner, Executive Pastry Chef, Union Square Events

"We are seeing more and more requests for interactive dessert stations from brides looking to surprise and delight their guests. One of our favorite ways to combine the two is with what we call our Bean-to-Bar station. We create custom chocolate molds, then set up cool bowls with all of the fixings: almonds, hazelnuts, candied ginger, candied orange peel, pistachio, dried cherries. Guests choose their favorites and our on-site pastry chefs then top their custom bar with either milk or dark chocolate. We set up a chill system with dry ice, so the bars set up quickly, and then pop them out and put them in their little bags on which guests have written their names. That's it! Guests can continue to enjoy the reception and can grab their custom chocolate bar on their way out the door at the end of the night.” — Lisa Dupar, Owner & Chief Creative Officer, Lisa Dupar Catering & Events

"Try serving a dessert with a powdered sugar finish. It looks like little snowflakes on top of each treat." — Christina Milikin, Owner & Principal Event Designer, Glow Event Design

Dessert: Taylor's Tea Service

"Winter is the perfect time to enjoy decadent desserts like dark chocolate cake. We love to infuse our chocolate desserts with seasonal, wintery flavors like citrus and coffee creating the ultimate cold-weather indulgence." — Tori Fusaro, Executive Pastry Chef, Pinch Food Design

"One of our favorite desserts to serve at winter weddings is The Avalanche: Silver Feuilletine, Coconut Dacquoise, Coconut Mousse with a White Chocolate Crunch. It's the perfect trio of elegant, delicious and snowy." — Carla Ruben, Owner & Creative Director, Creative Edge Parties

"How about a liquid dessert? We love a Bourbon Bar with bourbon from local distilleries. Hot chocolate and Hot Toddy bars are always a hit and keep the guests warm and toasty when the temperatures outside are dropping." — Chelsea Dillon & Kate Ryan, Partners, Gold Leaf Event Design & Production

"Don't pick just one. Create a full display of sweets to adorn your cake. From petit fours to coconut macaroons a wide variety of sweets will make your guest feel the warmth this winter." — Amy Nichols, Owner, Amy Nichols Special Events

Bakery: Bittersweet

"What screams winter time more than hot chocolate? Take that and turn it into an individual dessert and you have a major crowd pleaser." — Diana Venditto, Owner, Eventi Floral & Events

Catering by: Cooper Kitchen

"We love to serve this dessert to satisfy our guests' winter sweet tooth! We add warm winter spices to the cardamom coffee meringue – cinnamon and nutmeg – and a touch of chili powder to complement the chocolate creméux. It’s simply delicious." — Marilyne Mitani, Pastry Chef, Paula LeDuc Fine Catering