Chocolate Bouchon Recipe

As promised, the now (as of Feb. 15, 2013) corrected chocolate bouchon recipe from Bouchon by Thomas Keller with Jeffrey Cerciello (Artisan, 2004).

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About This Recipe

Rated:

5 ounces butter at room temperature
1/4 cup plus 1 1/2 tablespoons flour
1/2 cup plus 2 tablespoons cocoa powder
1/4 cup plus 2 tablespoons eggs (1-1 1/2 large eggs)
3/4 cup plus 1 tablespoon sugar
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup chocolate chips
1/4 tablespoon vanilla paste
1/8 tablespoon kosher salt
powdered sugar for dusting
Note: Bouchon uses 2-ounce Fleximolds. He says you can also use 3-ounce fleximolds.

1

Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. Set aside.
2

Place the flour, sifted cocoa powder and salt in a bowl and whisk.
3

Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
4

Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
5

Using a pastry bag or spoon, fill the molds, stopping just below the rims.
Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar.