Chocolate Bouchons From Thomas Keller

99 faves
More from this source
The Kitchn

Comments

Add a comment

Ingredients

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

You might also like

Chocolate Bouchons (Bouchons Au Chocolat)
The Kitchn
Chocolate Bouchons
Los Angeles Times
Bouchons Au Chocolat
Orangette
Rice Krispie Easter Eggs From Bouchon Bakery
The Kitchn
Bouchons Au Thon
Food.com