10 Retro Desserts From NYC That You Can Re-Create at Home

The Colicchio & Sons team created beautiful (and tasty) chaos with its chocolate pops, studded with sesame brittle, edible pearls, dried rose petals, bits of green tea cake, and meringue squares. While any toppings can be used, the secret's in the chocolate. Our favorite is the Valrhona Blond, a caramelized white chocolate.

Cake pops can look refined and adult-friendly, take it from Dominique Ansel, who created cake pop roses. The rose stem served as the "stick." The cake ball? A raspberry-filled vanilla cake, coated in marshmallow. He then applied fresh rose petals onto the cake ball and dipped the bud into a canister of liquid nitrogen to flash freeze the exterior and turn it white.

Ample Hills Creamery uses 32 pounds of marshmallows to create its Snap Mallow Pop ice cream, a "deconstructed Rice Krispies Treat" with marshmallow ice cream and butter Rice Krispies clusters.

Take it from Catch and splash some bourbon in the banana bread pudding. The restaurant jazzed up its version with toasted marshmallow, blond chocolate, and a bruléed banana. One thing that's news to us: bourbon pairs exceptionally well with Guinness ice cream.