Let’s face it—there’s nothing quite like chocolate. It’s that magical ingredient that brings joy no matter the time of day or occasion. Whether you're craving something simple like a chocolate chip cookie or want to dive into something more luxurious, there’s always room for innovation in the world of chocolate treats. That’s where pastry chef and chocolate guru Steven Hodge comes in. His cookbook, Chocolate All Day, is packed with recipes designed to elevate your favorite chocolate creations. As Hodge puts it, “Chocolate is one of those rare foods that everyone loves. The moment it hits your tongue, you just know you’re in for something special.” So, why not try out a few of these dressed-up chocolate masterpieces today?
Decadent Chocolate Raspberry Brownies
(Serves 24)
Here’s a recipe that will take your brownie game to the next level. These chocolate raspberry brownies are rich, gooey, and bursting with fruity goodness. To make them, you’ll need:
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3⁄4 cup flour
1⁄3 cup Dutch-process cocoa powder
1⁄2 tsp. Baking powder
1⁄2 tsp. Kosher salt
3/4 cup unsalted butter, softened
2 cups sugar
2 large eggs
2 large egg yolks
6.7 oz. dark chocolate, chopped
6 oz. frozen raspberries, roughly chopped
Directions:
1. Preheat your oven to 350°F. Line a 9 x 13” baking pan with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. Using a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and egg yolks, one at a time, mixing well after each addition. Reduce the speed to low and gradually incorporate the flour mixture. Gently fold in the chopped chocolate and raspberries.
3. Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
4. While the brownies are still warm, spread the icing over the top. Let them cool completely before cutting into squares.
*For the icing: In a stand mixer with the paddle attachment, beat together 1 cup icing sugar, 2 tbsp. softened unsalted butter, 1 tbsp. cocoa powder, 3 tbsp. hot whole milk, and 1 tsp. vanilla extract until smooth and creamy.
PER SERVING: 181 cal, 2g protein, 27g carbs, 1g fiber, 21g sugar, 9g fat
Exotic Dark Chocolate Passion Fruit Tart
(Serves 9)
If you’re looking for a show-stopping dessert, this dark chocolate passion fruit tart is sure to impress. The combination of rich chocolate and tangy passion fruit creates a flavor explosion that’s hard to resist. For this recipe, gather the following ingredients:
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1/2 cup unsalted butter, softened
1/2 cup icing sugar
1/4 tsp. Kosher salt
5 large eggs
1 1/2 cups flour
2 tbsp. almond flour
2 tbsp. Dutch-process cocoa powder
1/2 cup heavy cream
1/3 cup passion fruit purée
1/4 cup sugar
1. Preheat the oven to 325°F. In a stand mixer with the paddle attachment, cream the butter, icing sugar, and salt until light and fluffy. Add one egg and mix until combined.
2. Sift the flours and cocoa powder together, then gradually incorporate them into the mixer on medium-low speed. Once the dough comes together, flatten it into a square, wrap it in plastic wrap, and chill for 20 minutes.
3. In a separate bowl, combine the heavy cream, passion fruit purée, and sugar. Blend with an immersion blender until smooth, then strain into a clean bowl.
4. On a floured surface, roll out the dough to 12” across and 1⁄8” thick. Grease a tart pan, line it with the dough, and trim off any excess. Line the shell with foil, fill with baking beans, and bake for 10 minutes. Remove the beans and bake for an additional 5 minutes. Let it cool completely.
5. Reduce the oven temperature to 210°F. Pour the passion fruit filling into the cooled tart shell and bake for 45 to 50 minutes. Once done, cool the tart in the refrigerator, then carefully remove it from the pan.
PER SERVING: 305 cal, 6g protein, 36g carbs, 2g fiber, 18g sugar, 16g fat
Classic Chocolate Butter Tarts with a Twist
(Serves 18)
These chocolate butter tarts are a delightful spin on a classic favorite. They’re rich, sweet, and filled with gooey goodness. To make them, you’ll need:
1 1/2 cups unsalted butter, cold, plus 1/4 cup, softened
1 3/4 cups plus 4 tsp. Flour
1 tbsp. plus 1/4 tsp. Kosher salt
1/3 cup cold water
2/3 cup brown sugar
3/4 tsp. Vanilla extract
2 large eggs
3 tbsp. Heavy cream
6 1/2 tbsp. Maple syrup
1/2 cup raisins
6.7 oz. Dark chocolate, melted
1. Freeze the cold butter for 10 minutes, then grate it into a bowl.
2. In a food processor, combine the flour, 1 tbsp. salt, and grated butter. Pulse for a few seconds, then add the water and pulse until the dough begins to come together. Remove the dough, knead it slightly, and pat it into a 2” square. Wrap it in plastic wrap and chill for 30 minutes.
3. Preheat the oven to 350°F. In a stand mixer with the paddle attachment, cream the brown sugar, softened butter, vanilla, and 1⁄4 tsp. salt. Beat in the eggs, cream, syrup, and raisins. Stir in the melted chocolate and chill the filling.
4. Roll out the dough to 1/10” thick and use a 4 1/2” cookie cutter to cut out rounds. Spray a muffin tin, line the wells with the dough rounds, and freeze for 10 minutes.
5. Fill the tarts with the chilled filling and bake for 20 minutes. Allow them to cool before removing them from the tin.
PER SERVING: 321 cal, 3g protein, 30g carbs, 1g fiber, 18g sugar, 22g fat
