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Chocolate Bouchons: Bite-Sized Bliss

Chocolate Bouchons

Calling all chocoholics! If you’re searching for a decadent treat that’s both elegant and easy to make, look no further than the chocolate bouchon. These delightful morsels, named for their “cork” shape (bouchon means “cork” in French), are like tiny brownie cakes infused with intense chocolate flavor.

They’re the perfect size for a satisfying and sophisticated indulgence, and their rich, fudgy texture will leave you wanting more. In this blog post, we’ll delve into the world of chocolate bouchons, exploring their origin, sharing an easy recipe, and offering tips for customization.

Chocolate Bouchons
Chocolate Bouchons

Bite-Sized Bliss: Chocolate Bouchons, the French Gem

Chocolate bouchons were popularized by renowned chef Thomas Keller at his famed Bouchon Bakery in Napa Valley, California. Their irresistible combination of fudgy center and crisp exterior quickly captured the hearts (and taste buds) of pastry enthusiasts worldwide.

The beauty of bouchons lies in their simplicity. Made with just a handful of ingredients, they’re a testament to the power of quality chocolate and precise baking techniques.

Baking Up a Batch of Bouchon Bliss

Ready to whip up your own batch of these delightful treats? Here’s a basic recipe to get you started:

Here’s a breakdown of the ingredients for this recipe:

Dry ingredients:

  • All-purpose flour: This provides the structure for the cookies, giving them a tender yet slightly cakey texture.
  • Cocoa powder: This is the key ingredient that gives the cookies their rich chocolate flavor. Choose unsweetened cocoa powder for the most intense chocolate taste.
  • Ginger powder and ground nutmeg: These warm spices add a subtle depth of flavor and complement the chocolate beautifully.
  • Baking powder: This helps the cookies rise slightly during baking, creating a more delicate crumb.
  • Salt: Salt enhances the sweetness of the other ingredients and balances the overall flavor.

Wet ingredients:

  • Unsalted butter: Melted butter adds richness and moisture to the cookies, keeping them soft and chewy.
  • Bittersweet chocolate or semisweet chocolate: Chopped chocolate melts into the batter and creates delicious pockets of chocolate throughout the cookies. Bittersweet chocolate will have a more intense, slightly less sweet flavor, while semisweet chocolate will be sweeter and milder.
  • Sugar: This provides sweetness and helps the cookies brown nicely during baking.
  • Egg: Binds the ingredients together and adds moisture.
  • Vanilla extract: Vanilla extract enhances the overall flavor and adds a touch of complexity.

Finishing touches:

  • Confectioner sugar for dusting: Dusting the finished cookies with confectioner sugar adds a touch of sweetness and elegance.

Overall, this recipe uses a combination of simple ingredients to create rich, flavorful cookies with a unique twist. The warm spices and melted chocolate make them perfect for a cozy winter treat.

Instructions:

This recipe makes 12 delicious chocolate bouchons (or corks) to enjoy warm or at room temperature.

Steps:

  1. Melt butter and chocolate: Choose your method – microwave or stovetop. Let cool slightly.
  2. Mix dry ingredients: Whisk flour, cocoa, baking powder, spices, and salt.
  3. Mix wet ingredients: Whisk sugar, egg, and vanilla, then add chocolate mixture, and finally dry ingredients.
  4. Fill and bake: Fill mold wells with batter and bake for 20-22 minutes, checking for doneness.
  5. Cool and serve: Cool the mold, then invert to release the bouchons. Dust with confectioner’s sugar and enjoy!
Chocolate Bouchons
Chocolate Bouchons

Note and Tips:

  • Let the chocolate mixture cool before adding to wet ingredients to avoid overheating the egg.
  • Bake time may vary slightly depending on your oven, so keep an eye on the bouchons for doneness.
  • Enjoy these decadent treats warm or at room temperature!

Tips and Tricks for Customization

The beauty of bouchons is their versatility. Feel free to experiment with different types of chocolate, add nuts, spices, or even a touch of liqueur for a unique twist. Here are some ideas to get you started:

  • Chocolate Variations: Swap semisweet chocolate for milk chocolate, dark chocolate, or even white chocolate with chopped nuts or dried fruit mixed in.
  • Spiced Up: Add a pinch of cinnamon, cayenne pepper, or espresso powder to the batter for a warming kick.
  • Boozy Bouchons: Drizzle the cooled bouchons with a liqueur such as Grand Marnier, rum, or brandy before dusting with powdered sugar.
  • Dipped Delights: Once cooled, dip the tops of the bouchons in melted chocolate for an extra layer of decadence.

No matter how you choose to personalize them, one thing is for sure: chocolate bouchons are guaranteed to tantalize your taste buds and leave you wanting more. So, go ahead, preheat your oven and get ready to bake up a batch of these bite-sized delights. Your sweet tooth will thank you!

Selecting the perfect mold for your chocolate bouchons is an exciting part of the baking process! Here are some tips to guide you:

Material:

  • Silicone: The most popular choice for its flexibility, ease of unmolding, and heat resistance. Look for food-grade silicone with good thickness for even baking.
  • Metal: Creates crispier edges and a more polished look. Requires greasing and careful unmolding, but durable and can be used for other baking tasks.
  • Ceramic: Similar to metal in baking characteristics, but heavier and often more delicate. Choose molds labeled oven-safe.

Shape and Size:

  • Classic bouchons: Look for molds with individual indentations shaped like truncated cones, usually between 1-2 inches in diameter.
  • Varied forms: Explore molds with different shapes like hearts, stars, or mini spheres for a playful twist. Consider the final size you prefer for one-bite or larger treats.

Number of Cavities:

  • Small batches: Start with molds with 6-12 cavities if you’re trying bouchons for the first time or want smaller batches.
  • Bigger bakes: If you plan to make larger batches or frequently indulge, choose molds with 15-24 cavities.

Additional Tips for the Chocolate Bouchons:

  • Read reviews: Check online reviews for specific molds before buying to see how well they perform and how easy they are to use.
  • Consider cleaning: Opt for molds with smooth surfaces and wide edges for easier cleaning, especially with silicone.
  • Visual appeal: Choose molds with appealing designs or textures if presentation matters for you.

Remember, the best mold is the one that fits your baking needs and preferences. Have fun exploring different options and find the perfect vessel to create your own bite-sized chocolate masterpieces!

I hope this blog post has inspired you to try your hand at making these irresistible chocolate bouchons. With their simple recipe and endless possibilities for customization, they’re the perfect treat for any occasion. So, what are you waiting for? Get baking and experience the magic of these tiny pockets of pure chocolate bliss!

The following recipe was taken from Williams-Sonoma and updated with ginger and nutmeg. Enjoy this delightful chocolate dessert – Chocolate Bouchons.

Enjoy!

Chocolate Bouchons

Chocolate Bouchons

Indulge in melt-in-your-mouth decadence with these chocolate bouchons. Imagine tiny, French chocolate corks bursting with rich, bittersweet flavor. Baked to perfection, these bite-sized treats are perfect for any occasion.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Desserts
Cuisine French
Servings 12
Calories 148 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • Let the chocolate mixture cool before adding to wet ingredients to avoid overheating the egg.
  • Bake time may vary slightly depending on your oven, so keep an eye on the bouchons for doneness.
  • Enjoy these decadent treats warm or at room temperature!

Nutrition

Serving: 1gramsCalories: 148kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 56mgPotassium: 88mgFiber: 1gSugar: 14gVitamin A: 169IUVitamin C: 0.001mgCalcium: 17mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword baking, Chocolate bouchons, Chocolate corks
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on February 4, 2015. Revised and updated.

2 Comments

  1. I would love to make these, can I subsitute the white flour for buckwheat flour (gluten free) or would they turn out too dense?

    1. 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.

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