Chocolate Bouchons

By Florence Fabricant

Updated June 5, 2024

Total Time
1 hour
Rating
5(19)
Comments
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Featured in: Fit for the Coffee Table but at Home in the Kitchen

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Ingredients

Yield:12 servings

  • Butter and flour for molds

  • ¾ cup flour

  • 1 cup unsweetened cocoa powder

  • 1 teaspoon kosher salt

  • 3 large eggs

  • ¾ cup plus 2 tablespoons granulated sugar

  • ½ teaspoon vanilla extract

  • 12 ounces unsalted butter (3 sticks), melted and slightly warm

  • 6 ounces high-quality semisweet chocolate, in small pieces

  • Sifted confectioners' sugar for dusting

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

35 grams carbs; 110 milligrams cholesterol; 405 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 18 grams saturated fat; 30 grams fat; 4 grams fiber; 181 milligrams sodium; 5 grams protein; 24 grams sugar

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

  1. 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.

  2. 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.)

  3. 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.

  4. Step 4

    Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.

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Ratings

5 out of 5
19 user ratings
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Comments

Amy R

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.

Rebecca

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!

ebs516

Where can I purchase the molds?

Rebecca

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!

Amy R

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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