Chocolate Bouchon Recipe | Serious Eats : Recipes


  • Note: Bouchon uses 2-ounce Fleximolds. He says you can also use 3-ounce fleximolds.
  • Confectioner's sugar
  • 24 tablespoons (12 ounces) unsalted butter, melted and just slightly warm
  • ½ teaspoon pure vanilla extract
  • ¾ cup plus 2 tablespoons granulated sugar
  • 3 large eggs
  • 1 teaspoon kosher salt
  • + 3 more ingredients
    • 1 cup unsweetened cocoa powder
    • 3 ½ ounces (¾ cup) all-purpose flour
    • Butter and flour for the timbale molds.

1 Preheat the oven to 350 degrees. Butter and flour twelve timbale molds. Set aside. 2 Sift the flour, cocoa powder, and salt into a bowl; set aside. 3 In the bowl of a mixer fitted with the paddle attachment or in another large bowl if using a handhels mixer, mix together the eg...

View full recipe at SpringPad


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