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Feb 8, 2021

Chocolate Bouchons

These individual chocolate cakes, known as bouchons ("corks" in French), are so chocolaty and melty, and absolutely delicious. 

Chocolate Bouchons

 



These chocolate bouchons are Thomas Keller's take on an American classic, the brownie. The resulting gateau de bouchon are incredible. They are an amazing treat. 

Every time we've gone to Las Vegas, I've insisted that we drive, even though flying would probably be easier. This is because there is a Williams Sonoma Outlet store at the state line that I "need" to spend a couple of hours shopping in on our way home. 

This is the store where I discovered the revolutionary bread book, Tartine. I've also found gorgeous table linens, stacks of dish towels, lots of pretty bowls, etched martini glasses, jumbo muffin pans, and even discounted All Clad pans. They also carry a lot of small electrics. 

They have specialty bundt pans, every kind of baking pan, and even a huge collection of sprinkles. It's basically a cook's Disneyland. I truly hope they survive. 

Chocolate Bouchon corks



During one of our visits several years ago, I discovered the Bouchon Silicone Baking Mold, made by de Buyer. Evidently it used to be part of a package along with a baking mix to make your own Bouchon Bakery chocolate corks. 

The biggest controversy/drama was that the recipe on the box containing the silicone mold was not nearly as good as the mix. 

Eventually the mix was discontinued. 

Chocolate Bouchon pan



Fortunately, the book, Bouchon Bakery, came out later, and included an amazing recipe for these "corks." 

There are also earlier versions of this recipe, but when the book finally came out, the recipe was lightened up with less fat and less sugar, and still just as amazing. Plus, it was was meant for this pan. 

Sadly, eventually the pan itself was discontinued, but a silicone mini muffin pan, a mini cheesecake pan,  a petite popover pan, or a silicone mold will work too. The original pan is about 1 1/2 inch deep and about 1 1/2 inch wide at the top. Don't let the discontinuted pan stop you from trying this amazing recipe. 

These corks are amazing. I gave this batch away to a colleague who did me a huge favor and I got an immediate text back telling me how much she loved these. 



Chocolate Bouchons before sprinkling




These bouchons are made with equal parts flour and cocoa, and also include chocolate chips in the dough. Plus, there is more butter and sugar than flour and chocolate combined. 

In addition, in the spirit of Thomas Keller, you will need to measure the eggs in grams. If you have two small eggs, you'll probably be fine, but if you have large eggs, be sure to whisk them thoroughly and then measure them on the scale. 

I'm so happy that I finally broke out this pan and tried this recipe. It's pretty much amazing. 

Chocolate Bouchons stacked




This month the Baking Bloggers, hosted by Palatable Pastime, are baking with the theme, Bite Sized Baking. This recipe fits perfectly. 

Baking Bloggers February 2021

Bite Size Baking


Chocolate Bouchons from Thomas Keller






This recipe was adapted from the amazing book Bouchon Bakery by Thomas Keller, published in October, 2012. 





Chocolate Bouchons Recipe

Chocolate Bouchons Recipe
Yield: 12 servings
Author: Karen's Kitchen Stories
These individual chocolate cakes, known as bouchons ("corks" in French), are so chocolaty and melty, and absolutely delicious.

Ingredients

  • 5 ounces  (141 grams) unsalted butter, cubed
  • 50 grams (1/4 cup plus 1 1/2 tablespoons) unbleached all purpose flour
  • 50 grams (1/2 cup plus 2 tablespoons) unsweetened Dutch process cocoa powder
  • 1/8 teaspoon kosher salt
  • 75 grams (1/4 cup plus 2 tablespoons) whisked eggs
  • 162 grams (3/4 cup plus 1 tablespoon) granulated sugar
  • 1/4 teaspoon vanilla bean paste
  • 112 grams (1/2 cup) semi-sweet chocolate chips
  • Powdered sugar for dusting

Instructions

  1. Place half of the butter in a pan and melt over medium heat. Add the rest of the butter and stir until creamy. Set aside. The butter mixture should look opaque. 
  2. In a small bowl, add the flour. Sift in the cocoa powder and whisk in the salt. 
  3. In the bowl of a stand mixer, combine the eggs, sugar, and vanilla with the whisk attachment, mixing on medium-low. 
  4. With the mixer on low, add the butter and flour mixtures in 4 additions each. 
  5. Remove the bowl from the mixer and stir with a rubber spatula. 
  6. Fold in the chocolate chips with the spatula and set the mixture aside for two hours, covering with plastic wrap. 
  7. Heat the oven to 350 degrees F. 
  8. Spoon the batter into the mold, just up to the top of the rim. 
  9. Place the filled silicone pan onto a baking sheet and bake the corks for about 15 minutes. 
  10. Let the bouchons rest in the molds for 10 minutes on a cooling rack. 
  11. Remove the bouchons from the pan to continue cooling. Dust the bouchons with powdered sugar. 
bouchons, chocolate, dessert
Dessert
French
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Would you like to comment?

  1. Super cute bouchons - they're adorable!

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  2. Perfect little brownie bites, and I learned something new. Have never heard of bouchons before.

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    1. All part of my Williams Sonoma obsession.

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  3. Look how stinking cute these gorgeous little bites are!

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  4. I wonder if a cannele bordelais silicone mold wouldn't do just fine? It has the little ruffle but it seems like it would work. Oh and there's an outlet mall between here and Columbus. As soon as covid lifts, you have me wanting to go. There is also a Le Creuset outlet not too far from here. Nice happy shopping thoughts for the future.

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    1. I bet it would work, especially if it was silicone. Happy shopping.

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  5. How beautiful Karen! Love the dusting of powdered sugar. I will have to stop by the outlet if we ever make it to Las Vegas. Definitely adding the mold to my list!

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    1. Thanks Tara! I sure hope they survive. It is a fabulous store.

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  6. These amazing bites look so cute! They look perfect and guess would help in portion control as well as make tasty party bites!

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  7. These are just too cute! How could I possible eat them??? Oh, that's right...I totally could! And I would pretty much DEMOLISH them!!!

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  8. These are perfection, Karen! Are the holes in the pan just a little bit wider at the top or are they completely cylindrical?

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    Replies
    1. The bottoms are just slightly narrower than the tops, by 1/8 inch or so. The tops are 1 1/2 inches wide and the wells are 1 1/2 inches deep. I'm sure a mini silicone muffin pan would work just fine!

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  9. I'm always looking for recipes to use with my mini-cheesecake pan!

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  10. These look delicious! What a delightful chocolate dessert.

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  11. These are adorable, fun, and look super delicious!

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