Chocolate recipe collection

Nothing expresses the German love of edible art more succintly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too.

Chocolate cake made with mashed potatoes for an incredibly moist, dense crumb. Unsweetened chocolate melted in milk and whipped egg whites keep it light.

A delicious little cake recipe we got from our Cozumel cruise. Best served warm.

Meringue chocolate chip cookies: light, crisp meringue cookies dotted with chocolate chips and nuts. Naturally gluten-free, fat-free, and dramatically airy.

Chocolate chip meringue kisses that dry in the oven for 5 hours after a brief blast of heat. Light, crisp, melt-in-your-mouth cookies with just six ingredients.

Meringue trifle layered with homemade meringue pieces, orange liqueur whipped cream, sliced bananas, and drizzled melted chocolate. A crunchy, creamy, no-cake trifle that's all texture.

Crisp piped meringue kisses made with egg whites and superfine sugar, with an optional bittersweet chocolate ganache filling. Light, shatteringly crisp, and naturally gluten-free.

Chocolate cupcakes stuffed with maraschino cherry and pecan cream cheese filling, topped with lush frosting, a whole cherry, and a pecan half. Holiday dessert with retro charm.

Gingerbread men cookies with oats, molasses, cinnamon, and ginger rolled thin and decorated with frosting, red cinnamon candies, and chocolate. A holiday baking favorite.

White chocolate spritz cookies pressed into festive shapes and dotted with mint-chocolate morsels. A buttery, melt-in-your-mouth holiday cookie made with a classic cookie press.

Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.

Mexican chocolate chiffon pie with Kahlua coffee liqueur, whipped cream, and toasted almonds in a baked pie shell. A silky, no-bake gelatin-set filling chilled overnight.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Mexican Cincinnati chili spiced with cinnamon, allspice, cloves, and a square of unsweetened chocolate, ladled over spaghetti and topped with cheddar. The Greek-American Midwestern classic with a Mexican mole twist.

Mexican mocha made with milk, evaporated milk, chocolate syrup, and instant coffee. A creamy cinnamon-spiced hot chocolate coffee drink heated in the microwave.