Best Desserts from Mobil Travel Guide
 Chocolate and Strawberries |
Best Desserts
1. Chocolate Flakes, Michel Richard Citronelle, Washington DC
Although Chef Michel Richard is the Executive Chef of his namesake restaurant, it's in the pastry shop (where he launched his career) that his sense of humor and mastery of flavors truly shine. One dessert that we hope never disappears from the menu is the Chocolate Flakes. Bergamot ice cream, delicate chocolate shards, housemade "cocoa puff"-like cereal and a pitcher of minted milk make this the best grown-up version of cereal out there.
2. Chocolate-Cashew Tart, Le Bernardin, New York, NY
Chef Michael Laiskonis uses relatively common ingredients and turns them into our definition of a perfect dessert: a flaky, buttery tart crust filled with cashews and an ethereal chocolate ganache, accompanied with thick slices of caramelized bananas and milk chocolate banana ice cream.
3. Heaven and Hell Cake, Stephan Pyles, Dallas, TX
There's a definite reason why loyal customers would revolt if Chef Pyles took this classic off the menu: with alternating layers of angel food cake, peanut butter mousse, devil's food cake and chocolate ganache, it is the perfect indulgence. Granted, it's all about the word "indulgence" for a dessert that stands 6" tall and comes with a bowl of chocolate-stuffed raspberries, but at this point, who's counting calories?
4. Mignardises Cart, The Dining Room, Ritz-Carlton, Atlanta, GA
Just when we thought that our meal at The Dining Room was over, a most spectacular petit four cart was wheeled over. The service staff at this Buckhead institution seemed prepared for the looks of amazement and exasperation, and enthusiastically convinced us that we needed more sweets—an expansive selection of tiny cakes, cookies, jellies, nougats, chocolates, marshmallows, meringues, caramels, macaroons and lollipops.
5. Caramel Soup with Kettle Corn Sorbet, Cyrus, Healdsburg, CA
Pastry Chef Annie Clemmons offers one of the most interesting and clever desserts we've tried this year. Upon presentation, a generous quenelle of sweet kettle corn sorbet sits at the bottom of a large bowl and is topped with a chocolate lace 'filigree' that melts and liquefies when a warm caramel soup is poured over. To add an appropriate contrast of texture and a little bit of a surprise, popcorn provides a crunch. The entire dessert is surprising, different, and intrigued us until the very last bite.
6. Cake Trolley at Le Bec-Fin, Philadelphia, PA 
Chocolate Cake
With more than a dozen spectacular options, the cake trolley at the Five-Star Le Bec-Fin is a throwback to tradition, and its offerings range from assorted fruit tarts and cakes to charlottes and the namesake Le Bec-Fin cake.
7. Cheese Course, Patina, Los Angeles, CA
Sometimes during a cheese presentation, the wait staff can go through the cheeses so quickly that it's nearly impossible to remember what's what. At Patina, patrons are provided a list with the cheeses' names, places of origin, and ages, as well as flavor and aroma characteristics. On top of that, there are dozens of cheeses available, with Manchego, Epoisses and Stilton sharing menu space with lesser known cheeses such as Chaource, Durras and Nevat. The knowledgeable wait staff can gladly offer appropriate suggestions to suit your preferences.
8. Hot Chocolate Soufflé, Twenty-Eight Atlantic, Cape Cod, MA
A classic dessert that's taken to new heights. Three mini ramekins filled with a delicious thick, hot dark chocolate soufflé are served with accompaniments of orange sorbet, a rum granité, and a white chocolate caramel sauce.
9. "Butterfinger", Masa's, San Francisco, CA
The adult version of this childhood treat turned inside-out was sweet, salty, frozen and warm all at the same time. Smooth milk chocolate mousse is layered between wafer-thin crunchy cookies, and topped with salted caramel ice cream.
10. Apricot Blancmange, Gilt, New York, NY
It's often difficult to order dessert in the dead heat of summer, but this refreshingly light dessert both soothed and satisfied. The blancmange (a sort of chilled pudding) is filled with apricot preserves and topped with a dried apricot chip. To contrast, an intensely powerful apricot puree and rosewater crème anglaise is set off to the side. It's light, refreshing and the perfect way to finish off a great meal and save enough room until the chocolate tray comes along.