In New York, Chef Julian Medina will be celebrating the day with the Mexican Opera Cake, a fluffy almond cake topped with chocolate mousse, fresh cherry compote and mocha ice cream at Toloache 50 and Toloache 82. Pera Mediterranean Brasserie and its sibling Pera Soho are spicing up their menus with Chocolate Cardamom Mousse with sweet Turkish cream cheese. Lacing chocolate with spices may be a new trend in the U.S. but is an ancient practice that dates to the Aztecs.
Chef Claude Alain Solliard at the Oregano Bar & Bistro, a Franco/Iberian restaurant set to open this week, will serve a White and Dark Chocolate Mousse Cake, created with a Grand Marnier-infused layer of dark chocolate mousse and topped with a layer of rum-infused white chocolate mousse. The dish was a big hit at his former restaurant in Le Parker Meridien, Seppi's.
Near New York in New Canaan, Conn., Pastry Chef Caryn Stabinsky is serving Dark Chocolate Pot de Creme with ruby beet gelato at elm. Stabinsky's background includes having worked in some of New York's finest restaurants, such as Oceana, WD-50 and Monkey Bar, while Chef Brian Lewis is best known for his collaboration with actor Richard Gere in creating The Barn and The Farmhouse at The Bedford Post.
South Florida is in on the action too. In Fort Lauderdale, D'Angelo Pizza, Wine Bar and Tapas, a casual and affordable restaurant, is serving its wildly popular Black and White Mousse Cake, a sponge base topped with white and dark chocolate coated in dark chocolate ganache by Bindi.
At Edge, Steak and Bar in the Four Seasons Hotel Miami, Pastry Chef Marko Krancher is serving a delicious chocolate Napoleon with chocolate mousse, couer de guanaja, milk and gianduji crunch with white chocolate raspberry ice cream. And Hakkasan's exquisite Cantonese menu at the Fontainebleau Miami Beach Hotel is being enhanced with chocolate mousse with a twist -- a white chocolate mousse with passion fruit sorbet.