Chocolate Bouchons from Thomas Keller
- Butter and flour for the timbale molds
- 3 1/2 ounces (3/4 cup) all purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1.5 cups plus 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 24 tablespoons (12 ounces) unsalted butter, melted and slightly warm
- 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%) chopped into pieces the size of chocolate chips
- Confectioners’ sugar
- This recipe is vegetarian
- Cooking & Baking
- All purpose flour (3 1/2 ounces)
- Butter and flour (1)
- Chocolate, semisweet (6 ounces)
- Cocoa powder, unsweetened (1 cup)
- Confectioners’ sugar (1)
- Granulated sugar (1 11/16 cups)
- Kosher salt (1 teaspoon)
- Vanilla extract, pure (1/2 teaspoon)
- Dairy
- Butter, unsalted (24 tablespoons)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on thekitchn.com
Social Stats
46.5Rating
1-100
1-100
2Tweets
20Facebook
Shares
Shares
219StumbleUpon
Views
Views
359PinterestPins
Recipe Stats
Published June 12, 2009 (3 years ago).
4 people saved this recipe.
