Chocolate Bouchons Recipes

CHOCOLATE BOUCHONS

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.

CHOCOLATE BOUCHONS

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!

CHOCOLATE BOUCHONS

Steps:

• Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
• Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
• Using pastry bag or spoon, fill each mold about 2/3 full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
• Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.

BOUCHON

Steps:

• Heat oven to 350 on convection. Melt half the butter, put in bowl with the rest. Set aside. Measure flour into bowl, sift cocoa into same, add salt to same. Whisk to blend. In a stand mixer with a paddle, combine the eggs, sugar and vanilla on medium speed. Add butter and flour/cocoa mixture in three equal alternating parts, scraping after each addition. Mix in chocolate chips Bake at 350 degrees in a convection oven for 14 minutes if using popover pan filled halfway to the top. Makes 8 of those.