Chocolate Bouchon Recipe

Chocolate Bouchon Recipe

Thomas Keller's recipe for Chocolate Bouchons from the cookbook Bouchon.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American, French


  • 3/4 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 ½ cups + 3 tablespoons, granulated sugar
  • ½ teaspoon pure vanilla extract
  • 12 ounces unsalted butter, melted and still hot
  • 6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
  • confectioners’ sugar for dusting
  • 8-12 timbale molds, bouchon molds or a muffin pan*


  • Preheat oven to 350 degrees F. Butter and flour timbale molds. Set aside.
  • Sift the flour, cocoa powder, and salt into a bowl; set aside.
  • In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed for 3 to 5 minutes, or until thick and very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. The batter can be refrigerated for up to a day.
  • Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, or with a large plain tip, and fill each mold about two-thirds full (or you can just spoon the batter into the molds). Place in the oven and bake for 25-28 minutes (depending on how full you fill the molds). When the tops look shiny and set (like a brownie), test one cake with a wooden skewer or toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). 
  • Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds. The bouchons are best eaten the day they are baked. To serve, invert the bouchons and dust them with confectioners’ sugar.


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).
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