3,016 chocolate egg recipes

Pajas are flourless coconut cookies loaded with butter-toasted pecans, dried apricots, and chopped chocolate, bound with sweetened condensed milk. No eggs, no flour, all flavor.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Fudgy cocoa brownies with a full cup of melted butter, four eggs, and optional chopped nuts. One bowl, no melting chocolate, and the edges pull away when done.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Saltine cracker torte folds crushed soda crackers and walnuts into stiffly beaten egg whites for a flourless meringue-style dessert topped with whipped cream and chocolate syrup.

Mocha icing whips butter, powdered sugar, cocoa, egg yolk, and coffee into a silky chocolate-coffee frosting for cakes and cupcakes. Three-ingredient base, ready in minutes.

Anytime cake doctors up boxed chocolate cake mix with mashed banana and rum extract for a moist, lower-sugar loaf. Ready in 20 minutes start to finish, no eggs or oil needed.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 1/2 cups.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

Pate sucree is the classic French sweet shortcrust pastry for tarts, with butter, sugar, egg, and flour. A buttery, slightly crisp shell that holds custards, fruit, and chocolate beautifully.

Glazed butternut balls shape buttery nut shortbread into eggs, then half-dip in glaze or chocolate with coconut or sprinkles on top. Pretty holiday cookies that store for weeks.