10 Sinfully Decadent Chocolate Desserts

By Lesley Balla  |  October 28, 2013

It's not surprising that National Chocolate Day (October 28) falls a few days before Halloween. Chocolate is one of the most seductive flavors, and we're really glad we don't have to go begging for it one night a year. In any form - candies, cookies, ice cream, cakes, tortes, tarts, pies, pastries, a big bowl of frosting - it's almost impossible to pass up something chocolate. And we don't believe you people who say chocolate isn't your thing: we've seen you demolish the hot fudge sundae that your friends ordered ("I'll just have one bite." Yeah, yeah). To celebrate all things chocolate this week, here are some of the more decadent desserts you'll find around town right now.

  • Chocolate Donuts at Cooks County

    Pastry chef Roxana Jullapat can do no wrong in the Cooks County kitchen, proven by this pile of rich chocolate cake donuts topped with chocolate icing. And just in case there's not enough sweetness on the plate, they come with raspberry preserves and chocolate ice cream.

  • Rocky Road Namelaka at Freddy Smalls

    Namelaka means “creamy” in Japanese, and as a dessert, it’s generally made with chocolate, milk, cream, glucose and gelatin. So, yes, it’s creamy. The milk chocolate treat is topped with almond praline and toasted meringue for an extremely comforting fall/winter indulgence.

  • Credit: Lady M Cake Boutique

    Chocolate Banana Mille Crêpes at Lady M

    The new Lady M cakery specializes in mille crêpes, the 20-layer cakes with plenty of pastry cream. Chocolate crêpes and bananas never tasted better.

  • Imperial Chocolate at Wolfgang Puck at Hotel Bel-Air

    This dessert is so exclusive, you have to know to order it by special request. But that makes it just that much more decadent. The semi-sphere of chocolate is filled with Colombian chocolate flan and warm dark chocolate mousse. When it comes to the table, an espresso crème fraîche sauce is poured over the top. You're already dining at the Hotel Bel-Air - you might as well splurge.

  • S’Mores 4.0 at Boa

    This grown-up interpretation of the campfire classic is more like deconstructed s’mores. The rich chocolate molten cake comes with a swish of toasted marshmallow “fluff,” graham cracker cookies and milk chocolate ice cream. No fire needed.

  • Autumn Pear St. Honore at Gorge

    Pastry chef Uyen Nguyen’s St. Honore has become a signature dessert at the under-the-radar restaurant, and now, for fall, she’s added Chardonnay-poached pairs, vanilla bean cream puffs and Chantilly cream. Once it gets to your table, a dark chocolate sauce is poured over the top. (Note: it’s not appropriate to stick your fingers in the stream of chocolate while it’s being poured by the server.)

  • Candy Bar Pie at Kate Mantilini

    This is comfort food at its best, made with chocolate pudding, dark chocolate cake, vanilla ice cream and crushed candy bars frozen on top. The whole thing is then drizzled with caramel sauce.

  • Peanut Butter Crunch Ding-a-Ling at Semi Sweet Bakery

    There are no two better flavors together than peanut butter and chocolate, and Sharlena Fong’s mini cake creations are the perfect morsel of both. The little pretties come in a few different flavors, but the moist chocolate cake, chocolate ganache icing and peanut butter filling combination tops our list.

  • Chocolate Semfreddo at The Church Key

    The milk chocolate semifreddo with hazelnut dacquoise and malted meringue is excellent at this new West Hollywood restaurant. It’s cool enough - it comes to the table almost frozen - but still manages to be sophisticated.

  • Jar Desserts at the Deli at Little Dom’s

    Pastry chef Ann Kirk has perfected dessert in a jar, whether it’s creamy chocolate budino or chocolate cake (yes, in a jar!). The desserts are portable, delicious and economical: if you return your empty jar, you get a discount on your next purchase.