Dessert is the epilogue of any respectable dinner, and as such, it should send the customers or guests home on a high note. Some of the most well loved desserts include chocolate mousse, crème brûlée, poire belle Hélène, parfait, tiramisu and crêpe suzette. Mousse is a type of dessert usually made from separated eggs, cream, sugar, and chocolate. Once seen only at French restaurants, chocolate mousse has become a staple of American and British home cooking since the 1960s. Crème brûlée consists of a custard base under a contrasting layer of hard caramel. It is traditionally served cold. The base is frequently flavored with vanilla, though it may also be flavored with lemon or orange, rosemary, chocolate, coffee, liqueurs, and other fruit.

Poire belle Hélène made with pears poached in sugar syrup and served with vanilla ice, chocolate syrup, and crystallized violets. Auguste Escoffier created circa 1864 and named it after the operetta La belle Hélène, by Jacques Offenbach. Simplified versions substitute poached pears with canned pears and crystallized violets with sliced almonds. Parfait is a French frozen dessert made with sugar syrup, egg, and cream. In the United States however, it can also be a variant made by layering parfait cream, ice cream, or flavored gelatins, topped with whipped cream or liqueurs and served in a tall glass.

Tiramisu is a an Italian dessert made with ladyfingers (sweet sponge cakes) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone (triple cream cheese), and flavored with liquor and cocoa. There exist numberless variations upon the basic recipe. Crêpe suzette is another French dessert made up of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served flambé. It is not uncommon for this dessert to be prepared at restaurants right in front of the customers.