Fresh figs, raspberries, and almonds take on a French accent in this stunning company’s-coming dessert. An indulgent drizzle of honey takes the cake, er, tart.

These rich, chewy, chocolate-y brownie bombs from David Lebovitz boast a pretty pretentious name. Absolute best? You tell us.

Toasted coconut is swirled through vanilla ice cream rich with egg custard. The coconut, deepened because it’s toasted, beats anything from Good Humor.

This rosy nectarine sorbet can be made even more special by the addition of a tipple of red wine and scoops of fresh berries and just sliced nectarines.

Green tea powder, called matcha, is what give this silky ice cream its distinctive flavor and vivid green color.

This bread pudding is heavenly and sinful all at once. It uses a dense egg bread that sets into a creamy custard. Inside are chocolate layers and raisins.

These miniature souffles, made from the best bittersweet chocolate you can find, are an elegant coda to dinner. Best of all, they’re simple to make.

No typo in this title, it’s a sauerkraut cake with chocolate – a fine dessert. In this mellow relationship, the chocolate tempers the bite of sauerkraut.

These chocolate, deep-red devil’s food cupcakes are filled with an irresistible dollop of creamy cheesecake. Just what the kid in each of us craves.