3 Over-The-Top Desserts from a Few of Houston's Top Restaurants

Robin Barr Sussman and Mimi Faucett Trahan | August 12, 2019 | Food & Drink

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XOCHI’S PIEDRAS Y ORO
Pastry chef Ruben Ortega, chef Hugo Ortega’s brother, spins chocolate into dessert gold with his enchanting chocolate tart starring housemade Mexican dark chocolate ($11). Flecked with edible gold chocolate and praline river rocks, it’s set against a backdrop of melted chocolate puddles and edible flowers. Collect this piece of artwork or devour it? Decisions. xochihouston.com

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YAUATCHA’S RASPBERRY DELICE
Shaped like a velvety red rose, the stunning delice ($12) is a signature treat made on-site in the patisserie of this chic dim sum temple. It’s sculpted with raspberry chocolate mousse and intense chocolate sponge cake, garnished with edible platinum, and served with creamy lychee panna cotta accented with Madirofolo chocolate. Romance on a plate! yauatcha.com

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MAISON PUCHA’S BLACK-AND-WHITE SOUFFLÉ
Sink into the cushy oversize armchairs at the Pucha brothers’ modern French haunt and preorder a soufflé ($14) for your finale. Chef Manuel Pucha has impeccable cooking skills, and his pastry chef brother, Victor, is his secret weapon. Dark, rich Ecuadorian chocolate lends bold flavor to this perfectly puffed soufflé. Punch the crown to pour in crème anglaise, and get a surprise kiss of passion fruit on the finish. maisonpucha.com



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Photography by: Brands