Chocolate Bouchons Recipes
CHOCOLATE BOUCHONS
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
Provided by Sylvia Fountaine | feasting at home
Categories desserts
Time 2h55m
Yield 12
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 289 calories
CHOCOLATE BOUCHONS
From the cookbook What's Cooking A Cookbook for Kids, put out by Disney and ideas taken from the movie Ratatouille, this is a fun dessert!
Provided by Sharon123
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Place muffin liners in a 12 cup muffin pan. Set aside.
- Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
- In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
- On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
- Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
- Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
- The bouchons are best eaten the day they are baked.
- Invert bouchons and dust them with confectioner's sugar.
- Serve with ice cream if you like!
- Makes 12 servings. Enjoy!
Nutrition Facts : Calories 393.3, Fat 29.6, SaturatedFat 18.1, Cholesterol 113.8, Sodium 169.2, Carbohydrate 33.9, Fiber 3.4, Sugar 22.6, Protein 4.7
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