Calling all chocolate lovers! Feast your eyes on our very favorite recipes for cakes, cupcakes, hot chocolate, brownies, cheesecakes, cookies, hot fudge sauce, mousses, pies, and tarts that celebrate chocolate in all its glorious guises.

Rich salted caramel oozes between layers of chocolate buttermilk cake. Use a candy thermometer to ensure that the caramel turns out perfectly.

The classic, perfected: a sugar- and butter-rich batter gives these cookies their chewy texture. Use semisweet or milk chocolate chips -- or a combination of the two.

Bittersweet chocolate plus cocoa powder equals deep flavor in these fudgy brownies. Stir walnuts, pecans, or toffee pieces into the batter if you like.

These fun cupcakes take their inspiration from s'mores. Chocolate cupcakes are baked with layers of graham cracker crust and bittersweet chocolate on top and bottom, and then topped with fluffy marshmallow frosting. Use a kitchen torch to give the marshmallow a toasty finish.

This silky, rich chocolate pudding takes less than an hour to prepare and is sure to be met with excitement. A dollop of fresh whipped cream rounds out this dessert.

For those who can never have too much chocolate, this cheesecake is a dream come true: A chocolate wafer crust supports creamy semisweet chocolate filling, crowned with chocolate ganache.

White chocolate chunks are a sweet and creamy contrast to the molasses-and-spice flavor of these chewy bar cookies. Serve them with a tall glass of milk or a mug of hot cocoa.

Bittersweet chocolate’s high cocoa content lends this mousse its deep flavor, but feel free to substitute semisweet chocolate for a sweeter version. This dessert can be prepared up to three days ahead.

This quick and easy chocolate cake is mixed right in the baking pan. Enjoy it with a dusting of confectioners' sugar or whip up a batch of Simple Buttercream.

Concoct the ultimate hot fudge sauce in just 15 minutes by combining cream, butter, brown sugar, and corn syrup with cocoa powder and bittersweet chocolate. Drizzle it over vanilla ice cream and add your choice of sundae toppings.

This dramatic dessert has a reputation for being temperamental, but it’s actually very simple and mostly calls for staple ingredients. Stiffly beaten egg whites give it its signature height, but this souffle is best served immediately as it will lose its lift and collapse as it cools.

Enjoy three luxurious and extra-creamy variations on hot chocolate: Dark-Chocolate Hot Cocoa, made with chopped bittersweet chocolate and a whisper of nutmeg; White-Chocolate Hot Cocoa with Coconut and Rum, enriched with coconut milk and spiked with rum; Milk Chocolate and Peanut Butter Hot Cocoa, with creamy peanut butter blended in.

Sour cream makes these chocolate cupcakes moist and just slightly tangy. Decorate them with chocolate ganache or any other frosting of your choice, such as Seven-Minute Frosting or Cream Cheese Frosting.

It's easy to make your own version of this luscious treat: Just dip large strawberries in melted semisweet chocolate and then coat in finely chopped pistachios (or any other nut). These are best made the day you want to serve them, as condensation may form on the chocolate if they stay in the refrigerator for too long.

These fudgy cookies have melted chocolate in the batter and semisweet chocolate chunks swirled throughout. Be sure not to overbake them -- they are meant to be soft and chewy.

Melt semisweet chocolate into hot cream and stir in a splash of rum to make the filling for this easy pie. Top it with macadamia nuts and whipped cream just before serving.

Tangy dried apricots temper the sweetness of white chocolate in these chewy oatmeal cookies. Add toasted, chopped pecans or walnuts to the dough if you like.

These mini chocolate cakes have a gooey, pudding-like center. Serve them warm with vanilla ice cream for the perfect ending to a special meal.

With only two ingredients, this rich and silky basic fondue recipe couldn’t be easier. Try pairing it with fresh fruit, marshmallows, pieces of crystallized ginger, dried fruits, or even small cookies or brownie squares.

Tender cookies made with salted pistachios are sandwiched together with rich chocolate filling, and then coated in a bittersweet-chocolate glaze. These sophisticated cookies can be stored in single layers in an airtight container or refrigerated for up to three days.

Make over this classic dessert by adding a little chocolate to the custard. This version retains the creaminess and caramelized-sugar topping of the traditional version, but chocolate enhances the subtle balance of bitter and sweet already present in the burnt sugar.

Marshmallows, chocolate chips, and chopped nuts top these deluxe brownies. Use your choice of cashews, pecans, walnuts, or almonds.

Chocolate shows up in three guises throughout this dressed-up pumpkin pie. A layer of bittersweet chocolate coats the cinnamon-spiced graham cracker crust, semisweet chocolate adds depth and smoothness to the pumpkin custard filling, and melted milk chocolate is drizzled over the top just before serving. Make this pie the day ahead (minus the milk chocolate topping) to give the filling time to set in the refrigerator.

Add cocoa powder to the melted marshmallow mixture to give these crispy rice treats a chocolaty twist. Drizzle melted chocolate over the top of the bars.

Miniature pastry shells filled with rich chocolate ganache are finished with a sprinkling of coarse salt. If you prefer, top the tartlets with cocoa powder or confectioners' sugar instead.

Rich and custardy, bread pudding is even better with semisweet chocolate mixed in. Cinnamon-raisin bread adds even more flavor to this chocolaty pudding, but any bread will work. Serve this warm, room temperature, or cold. To chill, let cool completely, then cover with plastic wrap and refrigerate at least one hour or overnight.

These minty, brownie-like cookies get their characteristic appearance by being coated thoroughly in confectioners' sugar before they go in the oven. They'll flatten and "crack" on their own as they bake.

These tiny, tender cakes sandwich a smooth chocolate ganache filling. Prepare the ganache when the cakes are ready to be filled, and keep the finished product up to 1 full day in the refrigerator.