Thomas Keller's recipe for Chocolate Bouchons from the cookbook Bouchon.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Tulie Bakery uses timbale molds, while Thomas Keller recommends bouchon molds, but you can also use a standard muffin pan. If you're using a muffin pan you may want to bake them for less time (judge by how much batter is divided out into the individual muffins tins).