3,016 chocolate egg recipes

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Chocolate thumbprint cookies rolled in chopped nuts, filled with sweet vanilla cream, and crowned with a chocolate kiss pressed into the center. A holiday cookie tray classic with three textures in every bite.

Chewy drop cookies loaded with chocolate-covered raisins and toasted almonds. Makes 5 dozen in just 25 minutes. A fun, crunchy cookie that kids love to help bake.

Chewy blond brownies loaded with brown sugar, butter, chopped nuts, and semi-sweet chocolate chips. Butterscotch-rich and fudgy in the center with barely crisp edges. Ready in 40 minutes with ingredients you probably already have.

Raspberry chocolate chip pancakes with melted butter in the batter for extra richness. A from-scratch weekend breakfast with fresh berries and semi-sweet chocolate in every bite.

A semi-homemade chocolate date quick bread using date bread mix boosted with cocoa powder, topped with a semisweet chocolate glaze and scattered with walnut and pecan halves. Moist, nutty, and ready in about an hour.

Layered chocolate pound cake soaked in kirsch, topped with sour cherries, rich homemade chocolate custard, and clouds of whipped cream. A showpiece trifle for 18.

Frozen white chocolate mousse cake with a vanilla wafer crust, Grand Marnier whipped cream, chopped pistachios, and fresh raspberry sauce. An elegant make-ahead dessert.

French-style almond macaroons piped from almond paste, filled with rum-spiked chocolate ganache, and dipped in a semisweet chocolate glaze. An elegant three-part cookie.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Cat-shaped chocolate chip cookies with pecan ears, pretzel whiskers, and candy eyes. A fun baking project kids will love decorating and eating.

Old-school cocoa drop cookies made with buttermilk and whole wheat flour, topped with a glossy homemade chocolate frosting. Quick to mix, quick to bake, and yields a big batch of 4 dozen.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Ann's chocolate pie with a buttery shortbread crust, airy egg white mousse filling swirled with melted chocolate, and whipped cream folded in. A no-bake chocolate mousse pie with a crumb topping.

It is really so nice a recipe, my first time tried it, really a surprising for my whole families, they all loved it so much, will make it again soon.