Happy Halloween: Three desserts at Austin restaurants I’ve loved this year

In honor of the sweetest of holidays, I’ve put together a list of three desserts I’ve loved at restaurants that have opened since last Halloween.

 The s’mores tartufo at L'Oca d'Oro reached precariously toward the sky like a dessert Tower of Pisa featured a graham cracker base, balls of hazelnut and caramel gelato, a dripping chocolate cap and a gooey coat of toasted marshmallow cream. It looked like a bunch of tartufos had jumped on top of each other and draped themselves in a trenchcoat like a wobbly caricature detective in a kid’s book. (Credit: Jay Janner)

The s’mores tartufo at L’Oca d’Oro reached precariously toward the sky like a dessert Tower of Pisa featured a graham cracker base, balls of hazelnut and caramel gelato, a dripping chocolate cap and a gooey coat of toasted marshmallow cream. It looked like a bunch of tartufos had jumped on top of each other and draped themselves in a trenchcoat like a wobbly caricature detective in a kid’s book. (Credit: Jay Janner)

 

A dense peanut butter semifreddo with chocolate cereal milk ice cream and cocoa crunchies that evoked the sugary breakfasts-in-a-box my mother would never let me have as a kid. (Credit: Rodolfo Gonzalez)

Geraldine’s: A dense peanut butter semifreddo with chocolate cereal milk ice cream and cocoa crunchies that evoked the sugary breakfasts-in-a-box my mother would never let me have as a kid. (Credit: Rodolfo Gonzalez)

 

Executive pastry chef Amanda Rockman's signature golden Basque cake laced with bright citrus and given sweet depth and complexity from charred dates and the rich tingle of speculoos at dinner at Cafe No Se. (Credit: Ricardo B. Brazziell) Cafe No Se Dinner Chocolate butterscotch semifreddo , coconut brittle, Whiskey, chocolate dip,, left and Rockman's basque cake, speculoos, charred dates, citrus, cour cream, righ on Wednesday, March 23, 2016. RICARDO B. BRAZZIELL/AMERICAN-STATESMAN

Executive pastry chef Amanda Rockman’s signature golden Basque cake (right) laced with bright citrus and given sweet depth and complexity from charred dates and the rich tingle of speculoos at dinner at Cafe No Se. (Credit: Ricardo B. Brazziell) On the left,  a chocolate butterscotch semifreddo with coconut brittle.

 

 


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