Must-Try

9 Outrageous New Desserts in Boston

By Scott Kearnan  |  March 23, 2016

Now that it's spring, bathing-suit season is approaching. But before you commit to beach-body diets, it's time to go for that last-ditch indulgence — one of these awesomely outrageous new desserts found on menus around town. 

Bam Bar at Bambara. This Cambridge New American has long served its "Bam Bar," ($8) an indulgent, housemade candy bar (pictured at page top). The flavor, however, frequently changes — and the latest version is inspired by a Butterfinger. Chef Jay Silva's elevated spin on the treat is a salty-sweet combo of chocolate and peanut butter served with homemade Fluffernutter ice cream and Butterfinger crumble. 25 Edwin H Land Blvd., Cambridge; 617-868-4444

Dessert Charcuterie Board at BISq. This small-plates-focused sibling to Bergamot extends its charcuterie concept all the way to dessert. The charcuterie board ($6 per person) is a clever assortment of nibbles: think chocolate "salami" (ganache "marbled" with white chocolate and dried stone fruits), pâté de fruit (jellies in flavors like blackberry) and salted butter caramels, among other unique bite-sized beauts. 1071 Cambridge St., Cambridge; 617-714-3693

Kataifi Dough “Tree" at Cafe ArtScience. What a sweet life it is. Pastry chef Renae Connolly is bringing back La Dolce Vita, her five-course dessert menu ($55; $25 beverage pairings), on Monday April 11 and Tuesday, April 12. This time the sweets will take inspiration from a recent jaunt to Japan, including this standout: an almond snow–frosted "tree" of kataifi dough surrounded by ginger-elderflower gelée and "stones" of raspberry ice cream. Call ahead to secure a seat. (It's also available à la carte on the dessert menu for $15.) 650 E. Kendall St., Cambridge; 857-999-2193

Adult Profiteroles at Legal Crossing. Make sure you bring I.D. to Downtown Crossing's elevated offshoot of the Legal Sea Foods family. Because not only are these Valrhona chocolate sauce–drenched profiteroles ($9) super indulgent, they're also boozy enough to require that you be carded. That's Eagle Rare bourbon ice cream in there, and it'll give you wings. Trust us. 558 Washington St.; 617-692-8888

Campfire Torte at Outlook Kitchen + Bar. It's definitely not camping season, but you can still score some s'mores at this new Seaport restaurant inside the Envoy Hotel. Get in the summertime spirit with this mini campfire-inspired jar ($10) of toasted marshmallows, dark chocolate ganache, graham cracker crust and meringue hazelnut lace. Flashlights and ghost stories not included. 70 Sleeper St.; 617-338-3030

Beeramisu at Puritan and Co. What's better than traditional tiramisu? Beeramisu, naturally. Puritan's twist ($10) layers espresso granita with ladyfingers made of coffee and stout. If you needed a reason to buzz by chef Will Gilson's Cambridge American, here it is. 1166 Cambridge St., Cambridge; 617-615-6195

Giant Chocolate Bunny at Woods Hill Table. If you want to be the most popular guest at Easter dinner, here's the key: show up with a two-ft.-tall chocolate bunny ($100), courtesy of pastry chef Douglas Phillips of this stellar suburban farm-to-table. They're available only through Easter Sunday and require about 72-hours' notice by phone, so you only have a few days left to make sure you can score one of the fair-trade-chocolate hares. They won't fit in a basket, but they'll certainly stuff your family members' bellies. 24 Commonwealth Ave., Concord; 978-369-6300

Strawberry-Rhubarb Ice Cream Sandwich at Worden Hall. The humble ice cream sandwich gets a serious upgrade at this South Boston newcomer, where the dessert menu includes includes brown butter ginger cookies ($8) that sandwich strawberry-rhubarb ice cream, chantilly and plum sauce. It's a light and sweet little confection that feels perfect for spring. 22 W. Broadway, South Boston; 617-752-4206

Baked Alaska at Yvonne's. Pastry chef Kate Holowchik, one of our past 30 Under 30 honorees, is known for putting funky spins on her sweets — and that approach will extend to an avant-garde take on baked Alaska rolling out later this week. This spin has a candy bar flavor profile: vanilla semifreddo filled with nutty nougat, chocolate-covered almonds and chocolate chips, all served over fudgelike chocolate cake. It's topped with salted caramel, torched meringue and flaming booze, of course. Because baked. 2 Winter Pl.; 617-267-0047