Wow! I cannot believe it is already February and Valentine’s Day is soon to arrive. It is chocolate time again! Or for some chocolate time is every month. After a day of being very healthy, and drinking my detox water, I am to cheat. Just a little – not that much. And what better way to cheat and not feel guilty, Chocolate Bouchon or Chocolate Corks (English translation)!
I purchased my first Bouchon mold a few years ago from Williams-Sonoma (WS). And for many of you who are constant WS shoppers, you know that a lot of their merchandises have recipes on the packaging. I can believe I still have the box for the silicone baking mold well-preserved. I knew that I would be an old lady someday, but not that soon. LOL… storing and savings every useful packaging, wow! Are you also feeling old?
Chocolate Bouchons or Chocolate Corks are small, rich and chocolaty desserts that can be served individually, with a creamy chocolate sauce, ice cream, fruits or whatever you want to serve them with. Because the Bouchons are baked in a silicone mold, they come out without any fuss, and always to perfection.
The recipe listed on the box is pretty simple. Over the years I have changed the recipe a bit by adding different types of spices or a blend of spices. The blend of spices by far is my favorite. Nutmeg and ginger are the spice winners for me. You may have all or most of the ingredients already. The recipe calls for bittersweet chocolate but I have used semi sweet chocolate and to tell you the truth, I prefer the latter.
The ingredients are unsalted butter, bittersweet or semisweet chocolate, all-purpose flour, cocoa powder, baking powder, ginger, nutmeg, salt, sugar, egg, vanilla extract and confectioner sugar for dusting. The recipe is very simple and easy to make. Baking time has always been an issue for me because I sometimes think that a chocolate dessert needs additional time to bake. With this recipe, it is a must to follow the baking time; otherwise, you will end up with huge crackers instead of Bouchons. Unless, you wanted to make chocolate cookies, of course.
The following recipe was taken correctly from Williams-Sonoma and updated with ginger and nutmeg. Enjoy this delightful chocolate dessert – Chocolate Bouchons.
- 5 tablespoons unsalted butter
- 3 oz bittersweet chocolate or semisweet chocolate
- 1/3 cup all-purpose flour
- 3 tablespoons cocoa powder
- ¼ teaspoon ginger powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- confectioner sugar for dusting prior to serving
- Preheat oven to 350 degree F. Set the Bouchons Silicone Baking Mold on a baking sheet.
- Put the butter and chocolate in a heatproof bowl and microwave until melted, about 1 1/2 minutes, stirring once. Alternatively, in a small saucepan over medium heat, combine the butter and chocolate and heat, stirring occasionally, until melter. Let cool for 10 minutes.
- In a bowl, whisk together the flour, cocoa powder, baking powder, ginger, nutmeg and salt until combined. Set aside.
- In another bowl, whisk together the sugar, egg and vanilla until well combined. Add the chocolate mixture and whisk until incorporated. Whisk in the flour mixture until combined.
- Scoop 2 tablespoon of the batter into each well of the mold. Transfer the mold, still on the baking sheet, to the oven and bake until the tops of the chocolate corks are shiny and a toothpick inserted into the center comes out with a few crumbs attached, 20 to 22 minutes depending on the temperature of your oven.
- Transfer the mold to a wire rack and let cool for 15 minutes. Carefully invert the mold to remove the chocolate corks and turn them right-side up on the rack. Let cool on the rack for at least 30 minutes before serving. Dust with confectioner's sugar. Serve warm or at room temperature. Makes 12 chocolate bouchons or chocolate corks.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
I would love to make these, can I subsitute the white flour for buckwheat flour (gluten free) or would they turn out too dense?
Buckwheat flour is too dense. I have tried several cake recipes with buckwheat flour and they have not been successful. I just need to find a balance so the flour is not too dense.