These are dangerous little chocolate cakes. They are small so you think, okay it wouldn’t hurt to have a couple but when that becomes six, that’s half the batch. This happens to me quite often when things are bite size (tricky Halloween candy). So yes based on my extreme serving size, this is another great recipe to bookmark and simple to make.
Technique time! Working with the butter was the most fun part of the recipe. You take cold cubed butter, melt half and pour that onto the un-melted pieces. Then similar to making ganache, you stir until most of the cold butter is melted. The consistency is like pudding.
Bouchons inverted out of the silicone Bouchon mold from Williams-Sonoma. You don’t have to use this pan but it does create the signature cork shape. At first I thought I’d push them out from the bottom. Wrong. They are too delicate and will break apart from the pressure. All you have to do is flip the mold over and they pop out. I had laughed at how complicated I made it earlier.
A bouchon wrapped in a heart lasso. The string is actually from the gift packaging at Bouchon Bakery and I saved it to use as a bookmark for the cookbook. The bouchons are like brownie bites but better because of the chocolate chips. I used mini semi-sweet chips. Because they don’t completely melt, it’s like having a chocolate surprise in the middle. I also used the recommended Valhrona cocoa powder to get the really deep dark brown color. These are great to make ahead and they last 3-4 days.
Week 18 of the Bouchon Bakery Book Project
Read the Project recap on the Bouchons
Bake with us!