Chocolate Bouchons

My mother comes running into the door and her face is filled with glee and I can tell she is excited about something. 

Whenever she tries a new food item, she recreates it at home. This is the story of the birth of these Chocolate Bouchons.

“I have to tell you about these amazing chocolate bouchons I tried!” she says.

As she is describing the richness and decadence of this french dessert. I am looking at her wide-eyed… “Boo what?” 

She doesn’t miss a beat “they are brownie-like velvety and shaped like a cork, they have chocolate chips in them that just melt in your mouth and dusted with powdered sugar”. She is happy as a clam and looking at my face for the same excitement. I look at her and before I can respond my son comes running in from the family room and this time he has the same look of excitement and says, “We have to MAKE these!!!” 

My friends, the inspiration for this recipe is from Thomas Keller’s Bouchon Bakery In NYC. We have recreated these so many times!! They are everything my Mom said they would be and one bite will leave you with that same excitement on your face. Enjoy!

Hera’s Pinch

One can package these individually and gift them to family, teachers, friends and neighbors.

Also a timbale mold is needed for these babies and thats okay, they are that good! My son added milk chocolate in place of semisweet to our recent batch. The result was magnificent.

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Chocolate Bouchons

Yield: 12 Bouchons

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 3/4 cup flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon pink Himalayan salt
• 3 large eggs
• 1 1/2 cups plus 3 tablespoons Sugar in the Raw
• 1/2 teaspoon pure vanilla extract
• 3 sticks of unsalted butter (24 tablespoons), melted and slightly warm
• 6 ounces milk chocolate
• 1 tablespoon powdered sugar
• Butter and Flour for the timbale molds

Instructions

1. Preheat the oven to 350 ℉
2. Butter and flour 12 timbale molds (I prefer the 3 oz Flexi-molds but you can use the 2oz Flexi-molds as well)
3. Melt butter on low heat in a saucepan.
4. For the dry ingredients sift the flour, cocoa powder, and salt into a bowl and set aside.
5. In an electric mixer with the paddle attachment mix eggs and sugar on medium speed until mixture is pale yellow in color about 2-3 minutes. Mix in vanilla.
6. At low speed, add about 1/3 of the dry ingredients, then one-third of the butter, continue to alternate with the remaining flour and butter.
7. Add the chocolate and mix to combine. This batter can be refrigerated for up to a day.
8. Put the timbale molds on a baking sheet. Place the batter in a ziplock bag, cut a 3/4 inch slot in the corner, and use it as a pastry bag. Fill each mold two-thirds full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set.
9. Test one cake with a toothpick. It should come out clean but not dry. Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds.
10. Invert the bouchons and dust them with powdered sugar. These are best on the first day they are baked but will be good the second day as well.