chocolate mousse
I like pie, too. Especially rhubarb creme pie or sour cherry pie. But the crust has to be made with lard/butter and light and flaky.
Fruits desserts are my favorite. Tartish rather than sweet.
Strawberry crepes. Flan with mangoes and pineapple. My mom’s sour cherry torte. My grandma’s lemon Pavlova that I make every year for Easter.
And for my birthday I make a mean banana split dessert with fresh fruit and canned pineapple rather than that too-sweet pineapple topping.
There’s an itsy-bitsy restaurant a ways from here that makes the best fresh raspberry bread pudding. Light as a feather.
Sorry. I can’t name just one.
Now I’m drooling.
The absolute classic basic egg custard. Plus is that I can make it with liquid splenda and still enjoy it. [Being diabetic sucks]
I do actually like the classics - apple pie, chocolate cake with cooked fudge frosting, white cake with vanilla buttercream frosting, carrot cake with cream cheese frosting, baklava. I don’t get to have them much though.
Coconut cream pie.
Honorable mention: Banana cream pie.
Parfaits! Have you ever met a person, you say, “Let’s get some parfait,” they say, “Hell no, I don’t like no parfait”? Parfaits are delicious! Parfait’s gotta be the most delicious thing on the whole damn planet!
I was going to say “anything chocolate” but I do loves me some ice cream… There was a particular kind and I can’t remember the name, but it was chocolate ice cream with a soft chocolate fudge ribbon running thru it and chunks of dark chocolate. I don’t even remember the brand, but it was definitely a premium brand because I didn’t get it that often.
Pardon me - I’m drooling on my keyboard.
Another vote for creme brulee, with gelato being a close second.
I forgot to mention bread pudding! But again, it has to be made right. Not super-sickly sweet and too mushy. It should be made with some bread that can stand up to the sauce (challah, I think, works well; also brioche maybe, I’m not sure, I’ve never actually made it myself). Plenty of raisins and cinnamon. And creme anglaise. Oh, I’m dying here.
And I did go and have a cannoli last night. It was lovely. I had it with tea.
Roddy
Chocolate sheet cake with white buttercream frosting. Really - that’s my favorite.
FairyChatMom, could it have been Edy’s? If so, we just finished a tub of that - it’s Double Fudge Brownie (I think) and it’s husband’s favorite.
Gelato. In Italy they keep it at a slightly warmer temperature than is used here, so it’s slightly softened, and they PACK it into the cup so you get a lot. And they will PACK in two flavors next to each other instead of one on top of the other where you just eat one and then the other. So you can go from a nibble of lemoncello to a nibble of chocolate or from a nibble of pistachio to a nibble of strawberry or from a nibble of hazelnut to a nibble of coconut or
Sorry, I have to go catch a plane.
My favorite dessert genre is cake. I love the texture of cake, plus any kind of frosting or filling or creme or cream adds some interesting texture/flavor combinations for added fun. Coconut cake with cream cheese or chocolate frosting is probably my favorite kind, but really, it’s like having 100 children and trying to choose your favorite.
Also brownies.
I really, really, adore a good tiramisu.
I feel like that strange voice on the telephone breathing heavily and whispering in a husky voice here.
Tell me, cjepson, what exactly is in that parfait you’re holding?
Food porn! 
Icing is the main reason I eat cake. On the boat we’d get sheet cakes that were twice as thick at one end as at the other. The cooks would ice them level, so there’d be twice as much icing at one end - that was the end I always went for.
It’s like picking a favorite child or a favorite book.
cheesecake is awesome. cookies. any kind, especially brown sugar cookies with browned butter. butterscotch pie. french silk pie. chocolate pudding cake. There are so many good options here.
Unless your at a mid-price restaurant. Then you can choose frozen cake. crappy cheesecake. or some kind of brownie and ice cream thing. all unimaginative, blah, and boring. Sigh. I have no idea how they get this one so very wrong, but they do. 
At fast food restaurants you can choose ice cream, ice cream, or ice cream.
Pavlovafor summer. Let’s see, usually I’ll make it with a chocolate meringue, filled with raspberries, cherries, strawberries, blackberries, mulberries and kiwi fruit, with crème Chantilly
Malva pudding for winter. Served with crème anglaise custard and a hazelnut praline semifreddo.
Sticky toffee pudding in winter.
Lemon tart or pavlova in summer. Oh what the heck, I’ll have both!
Crêpes Suzette
(Or the Dutch version of custard:vla)
In every “what’s your favorite…” thread I equivocate. Can’t narrow it down to just one book or movie.
In this case however, I have a decisive answer: chocolate mousse
However, this also is true:
I’ve never turned down a dessert for not being chocolate mousse.
Black forest cake.