107 chocolate pastry recipes

A classic Hungarian Dobos torte with thin sponge cake layers filled with chocolate coffee buttercream and glazed in melted semi-sweet chocolate. An impressive European pastry for special occasions.

White chocolate cream filling stabilized with gelatin for cakes, pastries, and holiday desserts. Grated white chocolate baking bar melted into whipped cream with vanilla for a rich, pipeable filling.

Boston cream pie with two split sponge layers, thick vanilla pastry custard, and a warm chocolate glaze that drips down the sides. The Massachusetts state dessert built from scratch.

Fudge sweetarts are miniature tarts with buttery pastry shells filled with rich semi-sweet chocolate fudge and topped with a pecan half. Bite-sized, elegant, and irresistible.

Rum cream pie with a cooked egg yolk custard, dark rum, whipped cream, and gelatin in a blind-baked pastry shell. Chilled until set and garnished with bittersweet chocolate curls.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Mary's Boston cream pie reimagines the classic with flaky pastry instead of cake, sandwiching a rich vanilla cream filling and topping it with chocolate glaze. The top crust is pre-cut into wedges so every slice cuts clean.

Mini brownie bites baked in a cream cheese pastry shell with semi-sweet chocolate, toasted pecans, and a splash of Kahlua. Rich, fudgy, and bite-sized.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

Marble scones with swirls of vanilla and chocolate dough folded together, made with buttermilk and real butter. A beautiful, flaky breakfast pastry with two-tone appeal.

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.

Fruit-filled puffs made with matzoh cake meal instead of flour, stuffed with fresh strawberries and kiwi, piped with whipped topping, and drizzled with chocolate syrup. A Passover-friendly choux pastry dessert.

Rugelach four ways: a single cream cheese pastry dough turned into raspberry-almond crescents, layered chocolate-pecan squares, apricot pockets and honey-pecan triangles. Holiday cookie tray showstopper.

Ischler cookies are an Austrian classic from Bad Ischl: ground-almond shortbread rounds sandwiched with raspberry jam and crowned with espresso-spiked chocolate icing. Spa-town pastry royalty.