The best chocolate desserts in London

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Ailis Brennan12 October 2018

Chocoholics, listen up. From feuillatine to nougatine, from brownie to bombe, take a look at our pick of some of the most mindboggling chocolate desserts around town.

Chocolate Mousse at Petit Pois

We’ll champion quality over quantity every time, but quality with quantity is a hugely tempting prospect. We would therefore not begrudge diners at Petit Pois bistro in Hoxton a certain level of gluttonous excitement at seeing chef Chris Smith’s chocolate mousse arrive at the table (pictured above) in a very large Mason Cash-style mixing bowl. Sadly, it’s not all for you, but you’ll wish it was.

9 Hoxton Square, N1 6NU, petitpoisbistro.com

Chocolate Glory at Bob Bob Ricard

When the ostentatious novelty of the “Press For Champagne” button begins to wane (admittedly, this could take a while), an evening at Bob Bob Ricard offers further giddy delight in the form of the aptly named Chocolate Glory, aka the chocolate bombe to the material envy of all other chocolate bombes. A luxurious pouring of hot chocolate reveals jivara chocolate mousse, brownie, berries and a passionfruit and orange jelly. Oh and it’s gold, of course.

1 Upper James St, W1F 9DF, bobbobricard.com

Salted Caramel Tributes at Hawksmoor

Bite-sized chocolate drums filled to the brim with thick caramel - sound familiar? Hawksmoor have a penchant for pocket money treats: if you enjoyed your dessert serving of Tributes, you can also take a box home, the cover of which reads, “Our tribute to a childhood favourite which, for trademark reasons, we can only tell you are not Polos but might rhyme with them…” Your guess is as good as ours.

157A Commercial St, E1 6BJ, thehawksmoor.com

Golden Louis XV Chocolate Praline at Gauthier Soho

It’s best to know you want this dessert before you go to Gauthier Soho, and avoid looking at the menu. Why? Because Gauthier Soho lists the number of calories the Golden Louis XV Chocolate Praline contains – all 480 of them. They are, however, probably worth it for this patisserie horn of plenty, comprising of dacquoise and feuillantine, topped with a mousse, and smothered in ganache paradis. The diet is well and truly off.

21 Romilly St, W1D 5AF, gauthiersoho.co.uk

Chocolate Pebble at Yauatcha

After doing a lot of mingling over the years, fine chocolate fans are increasingly looking to keep their origin single. The delightfully named Chocolate Pebble at Yauatcha flaunts the finer points of the Alto el sol single origin chocolate by using it in four ways; as a mousse, a cocoa nib nougatine, a brownie and a liquid chocolate sauce.

15-17 Broadwick St, W1F 0DL, yauatcha.com

Chocolate Nemesis at River Café

The recipe for Chocolate Nemesis appears in River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wynn Owen, Ebury Press, £28

Many a whisk has been thrown in ire over the Chocolate Nemesis, a recipe from the late Rose Gray that has baffled even some of the most competent cooks for over a decade. If you want to sample the feather light fluffiness of this barely possible flourless chocolate cake, it still graces the menu at the River Café to this day.

Rainville Rd, W6 9HA, rivercafe.co.uk

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