Decadent chocolate desserts on Long Island

CoolFish in Syosset offers the chocolate bag, with

CoolFish in Syosset offers the chocolate bag, with bittersweet chocolate molded into the crinkly shape of a paper sack and filled with vanilla bean gelato, sliced banana, caramel and fudge. (Jan. 26, 2013) (Credit: Barbara Alper)

On Valentine's Day, there's never enough chocolate.

Bittersweet, isn't it?

Or very sweet -- or milky, or white, or with nuts, or with anything else. Even a bouquet of roses could be made of chocolate.

So, here are some chocoholic choices from the countless chocolate desserts you'll find in Nassau and Suffolk restaurants.

Always leave room.

CHOCOLATE SOUFFLE

Stresa, Manhasset

To be ordered at the beginning of your meal, this bittersweet cloud defines opulence. First, the hot souffle is presented; then, it's punctured. Grand Marnier-spiked crème anglaise is poured in, freshly whipped cream is heaped on top. One spoonful and you're transported. ($9)

CHOCOLATE MOUSSE PIE

J. Michaels Tuscan Steakhouse, Northport

Chef Vincent P. Michaels has made this winner since he was a teenager. He starts with zabaglione that's fueled with crème de cacao instead of the traditional Marsala and adds dark Belgian chocolate. It's finished in an Oreo crust and served with espresso truffles and schlag. ($14)

CHOCOLATE CREAM PIE

Mara's Homemade, Syosset

Chef Mara Levi's chocolate cream pie is an irresistible, irrepressible, homey testament to unfussy flavors: lush, dark chocolate mousse in an Oreo cookie crust, all crowned with freshly whipped cream. ($8; On one day's notice, order a whole one for $35.)

THE CHOCOLATE BAG

CoolFish, Syosset

Chef Tom Schaudel has been offering this stylized sundae at restaurants for decades. Bittersweet chocolate is molded into the crinkly shape of a paper bag, then filled with vanilla bean gelato, sliced banana, caramel and fudge. ($10)

FLOURLESS CHOCOLATE TORTE

Monsoon, Babylon

There's an undercurrent of heat to go with the sweet in this four-star dessert. Chef Michael Wilson said chili oil is an ingredient that's added to the mixture -- which includes dark chocolate and egg whites -- before baking. The torte is served with raspberry sauce and fresh mint ice cream. ($7)

CHOCOLATE TRIO

Roots Bistro Gourmand, West Islip

Why limit the dessert to one sweet? Chef Philippe Corbet brings together a rich chocolate pot de crème boosted by espresso from Stumptown Coffee Roasters, a molten-chocolate cake, and white-chocolate ice cream to decadent effect. ($11)

CHOCOLATE MALTED

Bobby's Burger Palace, Lake Grove and Garden City

One of many reasons to eat at Iron Chef Bobby Flay's burger palaces is for the deep, dark chocolate malted that delivers a nice malt undercurrent. It's thick enough to be eaten with a spoon and comes with freshly whipped cream on top. ($5)

DARK AND WHITE CHOCOLATE MOUSSE

La Pace with Chef Michael, Glen Cove

Chef Michael Mossallem's two-tone dessert is composed of bittersweet and semisweet Valrhona chocolate and Valrhona white chocolate: a scoop of each in a martini glass, finished with a raspberry coulis, a chocolate cigar and a fresh mint leaf. ($8)

CHOCOLATE-CHIP COOKIES

The Lunch Truck, Southold

At the North Fork Table & Inn, pastry chef Claudia Fleming's desserts end every meal on a high note. For the Lunch Truck, adjacent to the restaurant and open Friday through Monday (winter hours), Fleming makes the Platonic ideal of the chocolate chip cookie. Nothing fancy, just perfect. Cookies by the half-dozen also are available at the restaurant bar and on the dinner menu. ($1.25 each, $7.50 for six)

WARM CHOCOLATE TART

Topping Rose House, Bridgehampton

A little work of art, the warm chocolate tart arrives with cream cheese ice cream and a caramel-poached pear or fig. Executive pastry chef Cassandra Shupp uses a blend of two Valrhona chocolates. The pear: a sweet, slightly spicy Seckel. ($12)

CHOCOLATE HONEY CAKE

Nick & Toni's, East Hampton

The elegantly restrained cake from chef Joseph Realmuto's kitchen is made with ingredients including Valrhona chocolate, eggs and vanilla. It is served with a garnish of local honeycomb, a honey lace tuile cookie and crushed cocoa nibs sprinkled on top. ($12)

CHOCOLATE PUDDING

Sarabeth's, Lord & Taylor, Manhasset and Garden City

Dessert queen Sarabeth Levine offers a seductive chocolate pudding at her department store cafes. It's lush in texture, flecked with chocolate shavings, topped with fresh whipped cream and worth breaking any diet for. ($6)

CHOCOLATE-WALNUT CAKE

Verace, Islip

Among the myriad flourless chocolate cakes on Long Island, Verace's stands out. Chef Leonardo DeFelice uses toasted, finely ground walnuts to add depth and texture. Each individual cake is served with homemade vanilla gelato, a sweet moscato reduction and mascarpone whipped cream. ($6)

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