Thomas Keller’s Chocolate Bouchons

February 12th, 2012  |  Cakes & Cupcakes, Occasions, Sweets  |  1 Comment

I don't typically go nuts over chocolate...I mean it has to be really really good for me to waste precious calories on....but this, my friends, THIS is changing me.  If any of my six friends {don't laugh 'cause that might even be pushing it} called me and asked me to make some for them, I totally would...every. single. day.  I want to have these on hand at all times and I really need a good excuse.  Am I making myself clear?  For those of you I don't know personally, you're going to want to get your bottoms in the kitchen and make these NOW.  I'm honestly not sure I'll ever even bother with another dessert.  Well, that might be a little hasty, but right now I don't want to.

There is a reason Thomas Keller's Bouchon Bakery is so famous and I have already hand-written a letter to him thanking him for sharing this wonderful chocolate creation with the world.  He's truly made it a better place with these in it.  I made only one slight modification to the ingredients {using sweetened baking chocolate instead of unsweetened cocoa} and I cooked them in a mini popover pan instead of timbales, because believe it or not the salespeople at Sur La Table didn't know what a timbale was; and neither did I.  The mini popover pans looked to be about the same size as the other photos I'd seen of these chocolate bouchons, so I went with it....and it totally worked!

There is no better dessert to have this Valentine's Day and as you can see the cast of characters is nothing you don't probably already have on get that oven preheated...right away.


Butter and flour for the popover tins/timbale molds

3/4 cup all-purpose flour

1 cup sweetened chocolate baking powder {or unsweetened cocoa}

1 teaspoon kosher salt

3 large eggs, room temperature

1 1/2 cups plus 3 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

24 tablespoons (3 sticks) unsalted butter, melted and slightly warm

6 ounces semisweet chocolate chips or chunks {use the best quality chocolate you can find-I used Bissinger's chocolate chips because I was lucky enough to have some in the pantry}

Confectioners’ sugar, for garnish


Preheat oven to 350 degrees on Convection Bake setting.  Bake at 350 if your oven does not have that feature.

Butter and flour 12 mini popover pan, timbale molds {if you have them} or muffin tins and set aside. {The charm of these cakes is their shape, which is why Bouchon Bakery uses timbale molds.  I didn't have them, so I used my mini-popover pan which gave me the same height/shape as the timbales would have; but if you don't have either, use a regular sized muffin tin}.

Sift the flour, cocoa powder, and salt into a bowl; set aside.

In a large mixing bowl, beat together the eggs and sugar on medium speed for about 3 minutes, or until very pale yellow in color. Mix in the vanilla.

On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter.

Stir in the chocolate chips.

If you are using timbale molds, put the them on a baking sheet.  Fill each tin about two-thirds full {you can use a pastry bag with no attachment, or a bowl with pouring spout. Place bouchons in the oven and bake for 20-22 minutes. You can test to see if they are done by inserting a toothpick into one of the cakes; if they are ready, it should come out clean [maybe with a little bit of melted chocolate on it].

Transfer the bouchons to a cooling rack for about 5 minutes; then invert the cakes and allow them to cool upside down in the molds for about 15-20 minutes.  Lift off the molds.

To serve, flip the bouchons back over and dust them with confectioners’ sugar.

These fabulous little morsels of chocolate decadence don't need anything to enhance their flavor, but a side of vanilla {or caramel} ice cream would be a fabulous complement.

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