From gooey and decadent to light and refreshing, we present a new wave of desserts, destined to satisfy your sweet tooth.
324 W. Seventh St. (in Bishop Arts), 214-942-0988
WHAT: Tableside s’mores made from scratch
FOR: Grown-up Camp Fire Girls
HOW: Every ingredient is house-made, from the rustic grahams to the fat slab of chocolate to the marshmallows, in a rainbow of novelty flavors: maple, orange, and coffee. It’s fun to assemble, and delicious solo, too.
Brûléed Figs with Mascarpone
DALLAS FISH MARKET
1501 Main St., 214-744-3474
WHAT: Sultry remake of cheese course
HOW: Voluptuous knob of mascarpone, kissed with cinnamon, bunks up tight next to a sweet jam of dried figs laced with Grand Marnier, that are fired until they get a crisp, candied edge. Simple but sensational.
Chocolate Moon Pie
PAPPAS BROTHERS STEAKHOUSE
10477 Lombardy Ln., 214-366-2000
WHAT: Cookie concoction gone cuckoo
FOR: Architecture buffs
HOW: Thick block of taut chocolate mousse stands nearly 6 inches tall, with a ladle of Godiva chocolate ganache and a jaunty house-made marshmallow, its edges singed. Crème anglaise and a sprinkling of Heath Bar crunch, and you are good to go.
Chocolate Peppermint Cream Cake
KATHLEEN’S SKY DINER
4424 Lovers Ln., 214-691-2355
WHAT: Not the same ol’ chocolate cake
HOW: Kathleen Ellington’s crazy-scientist dabbling into candy-bar flavors produced this devil’s food layer cake with pretty-in-pink peppermint icing made from melt-in-your-mouth buttercream, the real deal. Wait a day, if you can, and the mint goo oozes down into the cake.
Interactive Make-Your-Own Cannoli
3090 Olive St. (in Victory Park), 214-720-9903
WHAT: Sicily’s signature pastry
FOR: Wannabe pastry chefs
HOW: You’re in charge. You get mini cannoli shells, sweet ricotta you pipe from a wee pastry bag, and garnishes galore: chocolate and strawberry sauces, chopped fruit and nuts, chocolate flakes, and colored sprinkles. Wheee!
Tower of Cookies
4511 McKinney Ave., 214-559-3111
WHAT: Baker’s dozen
FOR: Cookie monsters
HOW: Drama! Cellophane wrapper falls away, revealing 10-inch stack of 13 crunchy epicurean goodies. There’s always a bar (chocolate cherry pecan, oh), with maybe a chocolate thumbprint with fondant, a classic snickerdoodle, or a foreign treat such as the alfajore, South America’s beloved sandwich cookie.
Green Tea Cake
11617 N. Central Expwy., 214-363-6655
WHAT: Ice cream cake turns Japanese
HOW: Green tea ice cream gets wedged between layers of green-tea-flavored spongecake, followed by a thin coat of vanilla icing and a decorative scoop of ice
cream. Served cool, its edges so precisely trimmed, you’ll feel virtuous eating it.
Coconut Cream Pie
STRONG’S EVERYDAY TAVERN
2816 Fairmount St., 214-303-1880
WHAT: Scrumptious Southern splurge
FOR: Mama’s boys and girls
HOW: Recipe from owner Larry Lavine’s wife, Ann, has a secret ingredient: Coco Lopez Cream of Coconut, stirred into the custard along with eggs, half-and-half, and toasted coconut. It also has a funky graham-cracker crust, enriched with toasted pecans.
Ice Cream⁄Sorbet Sampler
2440 Victory Park Ln. (at the W Hotel),
WHAT: Five by five
HOW: A scoop of everything melty, with flavors that rotate, each in its own dear, sweet ramekin. Could be malted milk chocolate, rum raisin, or Mexican vanilla flecked with vanilla bean; could be potent banana sorbet or bracing Meyer lemon sherbet. Officially for sharing, but back off, I say. Back. Off.
Churros with Cajeta
3405 W. Seventh St., Fort Worth,
WHAT: Hot Latin doen-doens
FOR: Indigenous-loving foodies
HOW: Four hot crullers come dusted with sugar and Mexican cinnamon. Luscious
cajeta dipping sauce is made with goat milk from La Cuesta Farm in Clifton, Texas, reduced until it transforms into a deep, nearly spiritual caramel.