Name: Chocolate Bouchons
Prep time: 2 h 40 min
Cook time: 15 min
Total time: 2 h 55 min
Yield: 12
Cuisine: french
Ingredients: 5 oz butter- room temp; 1/4 cup plus 1 1/2 tablespoons flour; 1/2 cup plus 2 tablespoons cocoa powder; 1/4 cup plus 2 tsp ( 1 1/2 large eggs) eggs; 1/8 tsp kosher salt; 3/4 cup plus 1 tablespoon sugar; 1/4 tsp vanilla paste; 1/2 cup chocolate chips; powered sugar for dusting

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Chewy and melty, these French-style, double chocolate brownies, are called Chocolate Bouchons because of their cork-like shape. Bouchon means “cork” in French!

chocolate bouchons or aka...brownie "cupcake" | www.feastingathome.com

Introducing the cutest little brownies ever! Up your brownie game and make this scrumptious recipe for Chocolate Bouchons- a french-style brownie that is crispy on the outside, soft in the middle, with double the dark chocolate, with just a hint of sweetness. A grown-up brownie. 😉

I received a nice surprise in the mail today. A gift. Truthfully, a gift from myself. For several weeks I had been patiently awaiting the arrival of Thomas Keller’s new cookbook, Bouchon Bakery, so patiently in fact, I forgot I had ordered it. So when it arrived, it truly was a surprise. I highly recommend this… surprising your future yourself…it feels magnificent!

What also feels magnificent, are these little chocolate gems, chewy and melty in your mouth. They remind me of a brownie, but so much much cuter. They are named for their shape, which resembles a cork, which translates to “bouchon” in French. Not gluten-free, not vegan, these are the real deal, full-flavored, rich and yet not overly sweet.

A decadent treat, perfect for holiday gatherings or celebrations.

The cookbook, like all of Keller’s previous ones, is a dream, beautifully and richly crafted. It’s a place to get lost. And also a place to learn. This recipe was surprisingly easy. My next attempt will be his chocolate croissants, a little more involved and challenging. I’ll let you know how it turns out.

To become better at cooking and baking it’s important to challenge yourself and to keep practicing. Recipes often require repetition to get them right. There are so many different variables. I have felt the frustration of following a recipe to the letter, and have it fail. It’s agonizing.

Sometimes, it’s just a bad recipe or a small typo, but most often, it’s a slight variation in temperature, measurement, or technique. It is important to read a recipe all the way through, several times, before embarking. This way you will be prepared for the time commitment involved and the tools you may need.

Often baking requires rising time or resting time and rushing these can result in poor results. Chances are if you really want to perfect something, you will have to practice it many times, and within a time frame that allows you to remember what you did before, so you know what to do differently the next time.

This is how we learn. Through Practice.

I have been thinking about the word practice. The dictionary defines it this way: to perform or work repeatedly so as to become proficient. Malcolm Gladwell, in his book, The Outliers, writes about practice and the number of hours it takes to become an expert at anything. Ten thousand hours. That’s the equivalent of 3 hours a day for 10 years.

That is a lot of practice. To commit that much time to do anything must start from love. We must love what we are doing, or else, let’s face it, we won’t last 10 days, let alone ten years.

How to make Chocolate Bouchons

This recipe calls for a bouchon mold.

A bouchon mold is taller and skinnier than a mini cupcake pan…literally shaped like a cork, but I am sure a mini cupcake pan would work fine too!

Step One: Place the flour, sifted cocoa powder, and salt in a bowl and whisk.

The interesting thing about this recipe is that it calls for more cocoa powder than flour. He recommends using high-quality cocoa. Make sure to sift the cocoa powder to get the clumps out.

Step two: Combine the eggs, sugar, vanilla in a stand mixer and whisk on med-low speed, scraping down sides and bottom of the 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.

Step three: Remove the bowl, fold in chocolate chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. The 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.

Preheat oven to 350F

Step four: Using a pastry bag or spoon, fill the bouchon mold, stopping just below the rim.

Step five: 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.

Rich,decadent but not overly sweet, Chocolate Bouchons, or a French Style Brownie, shaped like a cork. Perfect for holiday gatherings or celebrations.

Step six: Dust the tops with powdered sugar.

Revel in your little creation!

Enjoy the bouchons, let me know what you think in the comments below.

Happy Baking!

xoxo

Sylvia

You may also enjoy this recipe for Apple Brown Butter Bouchons!

Chocolate Bouchons

★★★★★ 5 from 1 reviews

Author: Sylvia Fountaine | feasting at home
Prep Time: 160 mins
Cook Time: 15 mins
Total Time: 2 hours 55 minutes
Yield: 12
Category: desserts, baked, brownies
Method: baked
Cuisine: french

Print Recipe

Description

Chewy and melty, these double chocolate brownies, called “Bouchons” are named because of their cork like shape. Bouchon means Cork in French. Recipe by Thomas keller

Ingredients

5 oz butter- room temp
1/4 cup plus 1 1/2 tablespoons flour
1/2 cup plus 2 tablespoons cocoa powder
1/4 cup plus 2 tsp ( 1 1/2 large eggs) eggs
1/8 tsp kosher salt
3/4 cup plus 1 tablespoon sugar
1/4 tsp vanilla paste
1/2 cup chocolate chips
powered sugar for dusting

Instructions

Place the flour, sifted cocoa powder, and salt in a bowl and whisk.
Combine the eggs, sugar, vanilla in a stand mixer and whisk on med-low speed, scraping down sides and bottom of the 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.
Remove the bowl, fold in chocolate chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. The 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.
Preheat oven to 350F
Using a pastry bag or spoon, fill the bouchon mold, stopping just below the rim.
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 the tops with powdered sugar.

Notes

Tips: He recommends using the convection setting on your oven, valrhona cocoa powder, a Pastry bag and a bouchon mold.

Nutrition

Calories: 289

Keywords: how to make bouchons, bouchon recipe, what are bouchons, chocolate bouchons, chocolate bouchon recipe

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