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Chocolate Bouchons – Bouchons Au Chocolat

Chocolate Bouchons - Bouchons Au Chocolat

Good times and my favorite restaurants have been heavy on my mind these days.  I’ve had the pleasures of pastries at Thomas Keller’s Bouchon Bakery and beignets at Ad Hoc – both in Yountville, CA. Macarons at a Bouchon Bakery in Las Vegas and a memorable breakfast at the Bouchon restaurant at the Venetian Hotel, Las Vegas.    Keller’s restaurants and bakeries are always a delicious, memorable experience and I look forward to visiting again soon.

I’ve been musing and pouring through my copies of Bouchon and Ad Hoc at Home cookbooks for months, but have yet to start making some of the beautiful food that grace their well laid-out pages.     Since I have Bouchon on the brain…why not make some chocolate bouchons?     Instead of using the recipe for chocolate bouchons found in the Bouchon cookbook, I’m using the Williams-Sonoma Kitchen’s version because the yield size was more appropriate for the silicon molds I’m using.

So what is a Bouchon? A bouchon is a cork and these bouchons are small-bites of decadent brownie cakelets. I’ve dusted mine with powdered sugar, but you could drizzle with a rich chocolate sauce, whipped cream or a small scoop of vanilla bean ice cream.

These are the perfect size for a smaller portion-controlled, decadent chocolate treat.

Teenie Notes

  • If you use a knife to cut the chocolate in smaller pieces, a serrated knife works well for the task.
  • Small thimble molds can be used if you don’t have the fleximold for these bouchons.
  • Plating suggestions: Homemade whipped cream, chopped nuts, raspberry or cherry sauce.
  • Bouchon silicon molds can be found at Williams Sonoma.

Chocolate Bouchons - Bouchons Au Chocolat

Chocolate Bouchons – Bouchons Au Chocolat aka Chocolate Corks

source modified from Williams-Sonoma Kitchen

Makes 12 small bouchons
Prep Time: 15 minutes
Baking Time: 18-22 minutes

Ingredients

5 tablespoons unsalted butter
3 ounces bittersweet chocolate, cut into pieces

1/3 cup all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt

2/3 cup sugar
1 egg
1 teaspoon vanilla extract

Confectioner’s sugar for dusting

Directions

Preheat oven to 350 degrees.

  • If using thimble molds, butter and flour.
  • If using Bouchon baking mold, set on a baking sheet.

Put butter and chocolate in a heatproof bowl and microwave for 45 seconds. Remove from microwave and stir and then return to microwave for another 45 seconds or until the ingredients have melted. Let it cool for about 10 minutes.

In another bowl, whisk the flour, cocoa powder, baking powder and salt until combined. Set aside.

In another bowl, whisk together the sugar, egg and vanilla until blended. Add the chocolate mixture until combined. Whisk in the flour mixture until combined.

Place the batter in a pastry bag with a large plain tip and fill each mold about three-quarters full. Place the mold on top of the baking sheet in the oven and bake for about 18-22 minutes or until the tops are shiny and a toothpick inserted into the center comes out clean with maybe a few crumbs.

Transfer the bouchons to a wire rack and let them cool within the molds for about 15 minutes. Invert the mold to remove the chocolate corks and turn them right-side up on the rack. Continue to let them cool for another 30 minutes before serving (so they can set).

Dust with confectioner’s sugar. Serve warm or at room temperature.

Bittersweet Chocolate

Chocolate Bouchons - Bouchons Au Chocolat

Note to FoodBuzz Foodie Friends:

Moving forward this year, I will be easing away from sending updates through the “Inbox” feature on FoodBuzz. I hope you will continue to follow Teenie Cakes and stay connected through Facebook, a reader or sign up for email updates. It’s going to be a fantastic year and I look forward to sharing and exchanging inspiration, recipes and ideas with you!

By Teenie Cakes
Published: February 8, 2011
Updated: February 8, 2011

Reader Interactions

Comments

  5. The Souper says

    Oh my, would love to pop a few of these tiny chocolate corks in my mouth right now. Thank you for this posting. I have never seen or tasted these little chocolate delights before. Looking forward to giving them a try.

    The Souper

  7. Priscilla - She's Cookin' says

    Ahhhh, these are decadent little morsels and the perfect size for a portion controlled treat – if you can stop at one 😉 You’ve reminded me to revisit my cookbooks – esp. Ad Hoc. Breakfast, lunch or dinner – any meal at Bouchon in Vegas is memorable (ours was a dinner).

  8. Monet says

    I must agree…these are just beautiful. Such an elegant dessert. I imagine that these would be a hit at any party. Thank you for sharing this sweet treat with me! I hope you are having a warm and happy night, my frend!

  9. La Phemme Phoodie says

    These look adorable and mouth watering all at the same time. I do like that they are smaller. I tend to eat whatever is on my plate. A small portioned dessert is definitely better for me. Beautiful pics!

  10. vanillasugarblog says

    i just saw your comment on my blog and had to comment back.
    i see you’ve added in the watermark too.
    can i tell you I used to do it the way you are doing it–off to the side or in the corner and the scrapers would steal it, and crop it out. so my advice, which sucks, is to place the watermark as close to the middle of the food as possible. i know it sucks that i have to give this advice.
    i’m still researching on the whole “right click disable”

    • Cristina - Teenie Cakes says

      I know you’re absolutely right – and as much as it pains me to have to do it, I’m going to start watermarking across the image, like you’ve mentioned. I just found another one of my images being used without permission. I’ll email you re the right-click disable…but just want to mention that folks do find a way around that too. Thank you for taking the time to share with me your experiences on the watermark/images.

  13. Pachecopatty says

    Thanks you for sharing this recipe! I have the little silicone molds and would love to try making my own chocolate bouchons, just the name is so sweet;-)

  16. Georgia @ The Comfort of Cooking says

    Cristina, these little cakes are so beautiful and seem so simple! You seem so fearless in the kitchen and I love that you try so many different, creative recipes on your readers all the time. Thanks for sharing these little treats. I’m sure that they taste just amazing with a nice cup of tea or a little fruit on top, and even just as-is!

  17. Medifast says

    These little bouchons look so moist. Great dessert idea and recipe. I am going to have to see about that pan though.
    Thanks for sharing.

  24. Jean says

    I wouldn’t have been able to resist eating these bouchons right out of the oven. What delightful little bites with loads of chocolate flavor!

  27. Roxan says

    Ah, bouchons. I really want to get a bouchon tin, but for now my kitchen is filled to the seams and can’t fit anything new. I’ve been storing some of my stuff in the closet and another cabinet too! Sadly, I will have to wait for a bigger kitchen. These do look fantastic though, I would put an extra sprinkling of powdered sugar on mine.

  29. Apicius' Apprentice says

    I’ve never heard of this concept! I love it! I just finished off a little box of raspberries that would have gone nicely with something like this. Thank you for sharing 🙂

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