There's no question that we love chocolate all year round, but there's something about February that calls for an extra-decadent dose of cocoa. Check out the most indulgent chocolate desserts in the country, from an over-the-top sundae to a hefty slice of pie.
Newcomer pastry chef Aggie Chin recently added this dark-chocolate torte with cocoa-nib marshmallow, milk-chocolate Bavarian, Caramelia namelaka (a custard made with Valrhona's caramelized milk chocolate), caramelized rice crispies and buttered popcorn ice cream.
1050 31st St. NW; 202-617-242
At this inventive LES Chinese-American hot spot, chef Jonathan Wu whips up a rich milk-chocolate mousse that's sprinkled with candied cashews and topped with a quenelle of oolong tea ice cream.
22 Orchard St.; 212-219-8785
As part of its Chocolatl February promotion, the tiny stand is offering three over-the-top desserts: a salted almond hot chocolate, brown-butter fudge brownie and this frozen treat, a chocolate ice cream studded with candied and chocolate-coated cocoa nibs.
915 N. Lamar Blvd.; 512-428-5077
The creative bread pudding at this Upper Kirby sushi place is sure to sweeten up your day. A dessert version of chawanmushi (Japanese egg custard), the elegant treat is infused with chocolate, Nutella, cinnamon and solerno (blood-orange liqueur) and served with vanilla ice cream.
3600 Kirby Dr.; 713-526-8858
What Karen Hatfield can do with chocolate and rye flour is magic. Known for her haute desserts at Hatfield’s, she shows us her rustic side at The Sycamore Kitchen, where the chocolate chip and rye cookie continues to wow us. Now at her and husband Quinn’s new La Brea Avenue restaurant, her chocolate pie with rye crust will bowl any chocolate lover over. Looking like a rich chocolate filling, the pie is actually extremely creamy and light, with a nice hearty grain crust to balance it out. It will be gone before anyone can even Instagram it.
127 S. La Brea Ave.; 323-939-1033
At his East Passyunk bistro, Townsend Wentz calls on his classic French training to create this cup of chocolate heaven, which is like the brownie you always dreamed of — intensely rich, but somehow light and chewy and crispy all at once.
1623 E. Passyunk Ave.; 267-639-3203
There are so many reasons to love this: because it's peanut butter and because it's chocolate and because the banana ice cream on top is something that would be too banana-y on its own, but all together? Yes.
45 Ivan Allen Junior Blvd.; 404-577-7601
This Latin American hot spot's sundae is ridiculously good, made with spicy cayenne-packed Mexican chocolate brownie, topped with Azucar's sweet corn ice cream and crunchy chocolate-covered corn flakes smothered in creamy caramel.
7420 Biscayne Blvd.; 786-536-6692
Exec pastry chef David Collier’s three-chocolate extravaganza at John Tesar's meat-focused hot spot mixes flourless chocolate cake, blond, milk and dark chocolate pieces and your choice of three ice creams, guaranteeing crunchy, pillowy, creamy and crisp in every bite.
5300 E. Mockingbird Ln.; 214-443-9339
A short ferry ride from Downtown Seattle, this inviting venue calls its popular final course "All Chocolate Everything." It's a thoroughly sophisticated dish that includes meringue torched on the plate, a Sachertorte, chocolate sorbet made with Theo's, Villa Jerada olive oil powder and Theo cocoa nibs.
133 Winslow Way E.; 206-201-3789