Chocolate Bouchons
Updated June 6, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Butter and flour for molds
- ¾cup flour
- 1cup unsweetened cocoa powder
- 1teaspoon kosher salt
- 3large eggs
- ¾cup plus 2 tablespoons granulated sugar
- ½teaspoon vanilla extract
- 12ounces unsalted butter (3 sticks), melted and slightly warm
- 6ounces high-quality semisweet chocolate, in small pieces
- Sifted confectioners' sugar for dusting
Nutritional analysis per serving (12 servings)
405 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 5 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
- Step 2
Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
- Step 3
Using pastry bag or spoon, fill each mold about ⅔ full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
- Step 4
Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.
Private Notes
Comments
This recipe for Bouchon is different than the one in the Bouchon cookbook. It's just as good though, and maybe a little bit easier.
Agree with Amy R—different proportions, but super delicious. I don’t have the molds, so I baked in muffin tins for 15 min on convection. The fanciest brownie bites you’ll ever bake!
Where can I purchase the molds?
Agree with Amy R—different proportions, but super delicious. I don’t have the molds, so I baked in muffin tins for 15 min on convection. The fanciest brownie bites you’ll ever bake!
This recipe for Bouchon is different than the one in the Bouchon cookbook. It's just as good though, and maybe a little bit easier.
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