I turned 21 last week, but instead of reaching for a cocktail or glass of wine to celebrate, my first inclination was to pop a single-malt scotch chocolate ganache from Theo Chocolate. What can I say? I prefer my booze swirled in desserts. A little alcohol cuts through the sweetness, and it’s a lot harder to get drunk off tiramisu than deceptively sugary cocktails.

Speaking of tiramisu, a truly great one needs a healthy dose of Marsala wine or dark rum splashed in with espresso to properly balance fluffy mascarpone layers. I have yet to find an outstanding version in Chicago, but there are plenty of other appetizing alcohol-infused desserts in the area.

As far as chocolates go, skip Godiva’s rum and champagne truffles. Instead, head to Vosges for the truly exquisite combination of 85 percent dark chocolate and Krug Grande