Oh I love chocolate! But most of what I make would not do for a crowd that size. However, if you choose to make a cake and are looking for the easiest yet chocolate-y-est and tastiest frosting ever, it's this one: blender chocolate frosting.

ETA: I went looking for my original old recipe, but can't find it. I don't remember the extra margarine/butter added. I think it was more like this one, but we didn't heat the chocolate first...we just cut it small and added it to the blender with the sugar and evap. milk (not sweetened condensed). It's fun to make as it just looks like liquid whirring and then suddenly it thickens up...you can hear it when it changes.

If you want a chocolate cookie that is not too sweet but with a nice chocolate flavor, try these chocolate crinkles.

Oh these are great ideas. I thought of fudge -- but I like the chocolate bark idea even better! I hadn't thought of a cake but that would work for the office (since I am bringing two items). I never heard of making frosting in a blender.. how easy is that??!

If you do the cake in a 9x13 pan and just frost the top, it makes it easy to make, easy to transport, easy to serve and everyone gets the same amount of frosting.

Chocolate peanut butter bars taste like Reese's PB Cups and might possibly be even better! I've doubled the chocolate for these.

No Bake Reese’s Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C butter, melted
1 12 oz bag chocolate chips
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar, peanut butter, and butter and beat until combined. Press into a waxed paper or foil lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp.

There was a tip to omit the shortening and use peanut butter instead for easier cutting, which I think is what I did.

WOW how much easier Mayflowers!! I have this exact recipe but I make truffles from it. I form the Pbutter mixture into balls then dip them in chocolate. This will be SOOOOO much easier! And yes they are as good if not better than the mass produced candy bar.

Indoor s'mores made w Golden Graham's. Easy and wildly popular , if a bit trashy!

Speaking of trashy, I am reminded of cookies my college roommate used to bring back from break. Also very easy, they were made with chow mein noodles, peanuts and chocolate.

My sister reminded me of a treat I took to a family event -- simply raspberries with a chocolate morsel stuck in the hole. The kids were wild about them. I won't take them for this event but I'll definitely do it again.

This has been our family go-to chocolate cake for a crowd for decades. No one tires of it. We've always called it brownie bar cake, but this Texas Sheet Cake is the exact same recipe, and saves me some typing. Just be sure to frost the warm cake with the warm frosting, which also means it goes together fast.

Texas Sheet/Brownie Bar cake

I know you said no brownies, but these are a step up. Specialty's used to make S'mores brownies--brownies topped with mini marshmallows in fudge. It was one of those recipes that made me think, "Hey, I could do this at home." I used a box brownie recipe, cooked them in an oversized pan so they wouldn't be full thickness (had to reduce the cooking time; I was winging it). Then I mixed up a Fantasy Fudge recipe from the recipe on the Kraft marshmallow creme jar, and mixed it with "enough" mini marshmallows before spreading it on the cooked brownies.

I make truffles at Christmas time, which are not difficult but are a bit time consuming when you take into account shaping them and dipping/rolling them. I enjoy deciding on how to flavor them. Habenero are my favorite; I also have done orange ginger, margarita (tequila & lime), chipotle mezcal, cinnamon, apple brandy, blackberry, hazelnut

i have never seen the raspberries and chocolate chips! simple, low calorie and pretty!! will make them this summer!

Those raspberries look fabulous. What a great idea!

The rasberries are cute -- will have to remember them.

Texas Sheet Cake can also be made as cupcakes as long as you fill the paper cups a little less than you normally would. You don't want a high domed top since you pour the warm frosting across the tops and you want the cup to hold the frosting at the edge. They are easy to travel with either way -- the forstingg should st on top. I have even mailed it in a 13x9 pan a coule of times -- but that's another story

Chocolate Savannah Chewies (don't have the recipe available right now but can get it for you) are a great cookie made with very little flour - mostly egg whites and chocolate. They are rich and so good the first day or two -- they just don't' keep well once they start to dry out.

Chocolate meringues -- ar any flavor variation with the bottoms dipped in chocolate.

Chocolate mousse cups if you can keep them cool until needed.

If it doesn't have to be all chocolate, King Arthur Flour's Chocolate Chip Oatmeal cookies have been a hot around here when I made them. I used mini chips because they were all I had when I first made them. Liked the way the chocolate was evenly distributed and decided to stay with that choice since.

If this is related to a Valentine theme, make sugar cookies cut in a heart chape and dip half in melted chocolate.

The raspberries are seriously fabulous-- ok, I don't really like them lol but only because of the chocolate. They look so lovely in a bowl and they are really so easy to make. I had the youngest kids help me make them! You just insert the morsel, pointy side in.

I havent decided what to make but I so appreciate all the suggestions! I am leaning towards the super easy ideas but I am tempted by the texas sheet cake cupcakes also. I remember the cake being a huge hit at parties when I was a kid.

Thank you all..

Truffles with a variety of coatings.http://www.epicurious.com/recipes/food/views/chocolate-truffles-233316

Someone brought a chocolate fountain to an office party recently, it was a big hit.

I really like this chocolate truffle cake. It is rich so no one needs a huge serving but for that many people I would probably make 2. It is one of my tried and true recipes to use when I am serving someone gluten free as well.

I'm about to make these tomorrow: Chocolate Peppermint Bars. I'll let you know how they turn out! http://cooking.nytimes.com/recipes/1017972-chocolate-peppermint-bars

Almond/nut bark is dead easy & quick too, I save some finely chopped nuts to sprinkle over the top before the chocolate hardens & often mix in a bit of grated fresh orange rind as well. Here's a basic recipe from Ghirardelli - easy to customize:

Pistachio & Marcona
Almond Bark

Yield: About 2 pounds Prep Time: 15 minutes
INGREDIENTS

2 bags (10 ounces each) Ghirardelli® 60% Cacao Bittersweet
Chocolate Baking Chips
1-1⁄2 cups roasted shelled pistachios, coarsely chopped
(divided)

1 cup marcona almonds, coarsely chopped (or roasted unsalted
almonds)
2 tablespoons coarse sea salt or Maldon salt

INSTRUCTIONS

1. Line a 13 x 9 inch rimmed baking sheet with parchment.
   Melt all Ghirardelli® 60% Cacao Bittersweet Chocolate
   Baking Chips in microwave in 20 second increments,
   stirring often, until smooth. Add 1 cup pistachios and 1
   cup almonds to chocolate, stirring well to coat.
2. Spread evenly onto prepared sheet pan and then sprinkle with remaining 1/2 cup of pistachios. Allow to rest at room
   temperature for 10 minutes then sprinkle with salt. Refrigerate, uncovered until chocolate is set for 1 to 2 hours.
3. Break into bite-sized pieces and store with parchment or waxed paper between pieces. Store in an airtight container for
   up to 1 week.

Prep: 15 minutes
Total: 1 hour 15 minutes

After a whole week of chocolate, people may love a fruit option! Bring in a box of clementines. Or a sliced pineapple.

Easy, elegant, sure to impress: Pot De Creme in disposable glasses.

We had pot de creme in mini martini glasses with mini spoons. It was really cute.

Mayflowers, I have served them in small espresso cups with enamel demitasse spoons and that is also really cute. Small desserts are just very inviting, especially if the dinner has been ample.

The ones we had were at a fundraiser and in plastic, like Mimi's suggestion. You can buy them in bulk too. And maybe it was chocolate mousse. You can send any creamy desserts my way!

I have nothing to add but I'm loving all of these suggestions and jotting them down. The raspberries with chocolate morsels are so simple and pretty - they'd made a great garnish for any of these other chocolate desserts. I've made trays of mixed chocolate deserts (brownies, cookies, parfaits) and then dressed the platter with fresh mint and clementines for a little color - and the orange is a nice palate refresher after devouring the chocolate.

People are bringing in chocolate items each day of the week-- there is already a HUGE load of chocolate treats (all store bought-- but still, a lot). I had decided to do chocolate bark because I have a lot of nuts and fruits on hand to roll into it... but now that I see how much is there, I have decided to just order some chocolate covered fruit from edible arrangements. I can get a mix of strawberries, bananas, apples and pineapple and I think it will be a nice break from the cookies, candies and cakes that are accumulating.

I WILL save these recipes and ideas though because almost all of my family/friends are chocolate lovers. I always struggle to find dessert and treat recipes because my tastes run pretty simple (anything lemon or pear.. and creme brulee.. after that, it is a sharp drop off)

Since this has evolved into a collection of chocolate recipes, I'd like to add this one for blender chocolate mousse. Liqueurs may be used for flavouring as well:

Chocolate Mousse in a Minute

INGREDIENTS:

* 1 cup Chocolate chips

* 1 egg, room temperature

* 1 teaspoon Vanilla

* 1 cup Heavy cream

* Whipped cream

PREPARATION:

Place chocolate chips, egg and flavoring in blender and chop. Heat cream until very hot and small bubbles appear at edge. Do not boil. With blender running, pour in hot cream. Blend until chocolate is melted and mixture is smooth.

Pour into dessert dishes, cover with plastic wrap, and chill. Serve with whipped cream and shaved chocolate garnish, if desired.

Serves 4.

OMG, Lemon ... did you ever try those lemon ice cream sandwiches someone posted here and I made last summer? TDF. I also love ile flottante in lemon sauce, and sugar lemon crepes.

Any my favorite tart is pear with quince jam over puff pastry, garnished w candied pistachios.

This is the easiest chocolate pudding ever. I add whatever liquer I feel like.

http://www.epicurious.com/recipes/food/views/double-chocolate-pudding-101532

I know you've decided, but I'm posting this for others reading, too. My apologies for not reading the whole thread, if anyone else has also posted these.

One of the easiest and best chocolate treats I make are oreo truffles (I sometimes make them into cake pops by putting them on a stick). No one EVER guesses what they are because they meld into the yummiest taste and texture. Really. I never would have imagined. And boy are they easy:

ETA I fixed the link, for real this time.
Oreo truffles

Oly, I am intrigued but your link takes me to a picture of a dress. :)

http://www.tasteofhome.com/recipes/chocolate-ganache-tarts

I make these all the time. They are very popular and in turn make me very popular. I like to drizzle chocolate over the top. I usually make them in regular muffin tins so they are bigger,but that's because I'm a certified chocoholic.

tish, I fixed the link....hahaha, that's the dress you can't fit into if you eat too many truffles!

I still get the dress, Oly.

A gigantic trifle bowl of chocolate mousse:

This is SO easy and always a big hit. You can put whipped cream on top or serve it as a side with fresh berries. My Sugar Busters cookbook falls open to this page!

SUGAR BUSTERS! Chocolate Mousse

1 1/2 lbs. chocolate (must be at least 60 percent cocoa)
1 1/2 qts. heavy cream
5 egg yolks
6 oz. decaffeinated coffee
5 egg whites

Melt chocolate in microwave or over boiling wter. Boil 2 cups cream. Add egg yolks and decaffeinated coffee, then pour boiled cream over chocolate. Whisk until no lumps remain. Whip egg whites and fold into mousse. Whip 1 qt. cream to soft peaks, then fold into mousse. Chill until ready to serve.

Criminy! I fixed the oreo truffles link again and it's really fixed this time.

From the Texas sheet cake blog: "Now pour the evil, adulterous, wicked frosting over the warm, ridiculous cake." Sounds like a good idea to me!

amylou's ganache tarts sound and look yummy. I'll have to try to remember to try them sometime.