Well, this isn't chocolate, but it's a frozen dessert for Passover. I saw it in the NYT and made it last year and we loved it; I'll make it again this year.

Frozen Pineapple-Coconut Truffles
Adapted from Susie Fishbein Time: 1 hour, plus 8 hours' freezing
1 medium-size ripe pineapple, peeled, cored and cut into chunks
1 1/4 cups firmly packed flaked sweetened coconut
3/4 cup granulated sugar
3/4 cup kosher for Passover confectioners' sugar
4 large egg yolks.
1. In a blender or a food processor fitted with a metal blade, purée pineapple until smooth; work in batches if necessary. Transfer purée to medium-size saucepan. Add 1 cup coconut, 1/2 cup granulated sugar and the confectioners' sugar. Bring to a boil, then cook at a fast simmer to evaporate liquid, about 30 to 35 minutes. Check and stir often; do not allow to brown. Reduce heat, if necessary. When thick, almost dry and an intensely golden color, turn off heat.
2. Place egg yolks in a small bowl. Mix 1/2 cup thickened pineapple mixture into yolks. Return egg mixture to pot. Cook over medium-high heat, stirring constantly, until dry and pulling away from pot, about 5 minutes. Transfer to a glass, a metal container or bowl, and freeze until completely chilled, at least 6 hours, or overnight. (Mixture will not freeze hard.)
3. When chilling is almost complete, process remaining 1/4 cup coconut with remaining 1/4 cup granulated sugar in blender or food processor. Remove to a plate or a shallow container.
4. Line a baking sheet with parchment or wax paper. Using a small melon baller or a 1/2 teaspoon measure, make bite-size balls of pineapple mixture. Roll each in coconut and sugar mixture and place on prepared pan. If pineapple mixture gets too sticky, return to freezer to firm up.
5. Place finished truffles in freezer and freeze at least 2 hours. To keep longer, transfer truffles to an airtight container, separated by layers of parchment. Serve frozen, arranged on a platter or in shot glasses or in paper candy cups.
Yield: About 50 balls; 12 servings.

I make Ina's macaroons and freeze ahead. I also make matzah crack and toffee cookies both of which can be frozen. (I have the recipes at home if interested)
matzah crack:
http://www.epicurious.com/recipes/member/views/MATZOH-CRACK-1265386

cookies: ( I have a recipe that make's this kosher for passover)
http://www.epicurious.com/recipes/food/views/Giant-Chocolate-Toffee-Cookies-103095

Here is a link that might be useful: macaroons

Hi Jillq, welcome to the forum!

That Matzah Crack is Marcy Goldman's recipe. She talks about how she created it (and it became an internet legend) in 'A Treasury of Jewish Holiday Baking. I agree, its fabulous, and my kids insist on having it available every day of the holiday, LOL.

Here is a link that might be useful: Original recipe

Oh and cheesecake freezes very well too. Lots of passover friendly recipes out there, just use an almond meal crust.

Thanks for the welcome Jessy. Actually I have been here before but mainly lurk lately as I don't have the time. I reincarnated myself from a previous jquentzel.

I am actually planning on making all these recipes this week and freezing them so I can send to my kids at school for passover. I figure they can exist on matzah and various desserts. Also I have a recipe for banana chocolate chip muffins that I freeze which could be made into a cake if needed. I agree about the cheesecake though. That sounds like the best bet.

Alas, something I've never experienced. I was trying to get jillq's recipe for chocolate chip muffins (sounds exactly right for my purposes) but all I get is a pop up add for Dunkin Donuts. Granted I haven't been on this forum for awhile, but this is really something new and annoying. Is it possible that erroneous double line under muffins is a typo or ???

The 'erroneous double line under muffins' is a nefarious advertisement. Jill will have to post her recipe.

I'm sorry this took so long for me to see this. I hope it isn't too late.

Banana Nut Muffins
SERVES 12

Ingredients

* 1/2 cup walnut oil
* 3/4 cup granulated sugar (to taste)
* 2 large eggs
* 1/2 cup potato starch
* 3/4 cup matzo cake meal
* 1 teaspoon cream of tartar
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 3/4 cup walnuts or pecans, finely chopped
* 1 1/3 cups ripe bananas, mashed
I add about 3/4 cup chocolate chips

Directions

1.Spray a muffin tin with vegetable oil or line with muffin papers.
2.Preheat the oven to 350°F.
3.In the bowl of an electric mixer, beat oil with sugar.
4.Add eggs one at a time and continue beating.
5.Add mashed bananas and combine well.
6.Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon.
7.Add the chopped nuts.

8. Add the chocolate chips
   9.Add the dry ingredients to the egg - banana mixture, until just combined.
   10.Do not overmix.
   11.Pour the batter into the prepared muffin tins, filling them to the top.
   12.Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.

Note:If you can't find matzo cake meal, just whirl the matzo meal in a blender or food processor to make it a finer meal.

Enjoy!

(I don't know what's up with the double underlines??)

jillq, what a good idea, to send Passover treats. Thing One and Thing Two are going to be home for seder this year (along with Thing One's girlfriend), so I can just send them home with packages if I get around to doing some extra baking.