I just had a chocolate bouchon. Literally not two minutes ago did I devour a chocolate bouchon from TK's Bouchon Bakery. My tastebuds were literally screaming orgasms when these dense chocolate goodies touched my tongue.
Here's a recipe found in the LA times of Mr. Keller's famous chocolate corks. Now you can enjoy what I just did from the comforts of your home. You can purchase the molds at Sur La Table or Williams Sonoma.
photo from LA Times online
Thomas Keller's chocolate bouchons
Total time: 45 minutes, plus cooling time
Servings: Makes 12 bouchons
3/4 cup (3 1/2 ounces) flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
1 1/2 cups plus 3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (3 sticks) butter, melted and just slightly warm
6 ounces semisweet chocolate, such as 55% Valrhona, chopped into pieces the size of chocolate chips
Butter and flour for the timbale molds
1. In a medium bowl, sift together the flour, cocoa powder and salt.
2. In the bowl of a mixer fitted with the paddle attachment, mix together the eggs and sugar on medium speed until thick and pale in color, 3 to 5 minutes. Add the vanilla and mix until incorporated.
3. With the mixer 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 continue to mix to combine. (The batter can be made up to this point and refrigerated, covered, for up to one day.)
4. Heat the oven to 350 degrees. Butter and flour 12 timbale molds. Set aside.
5. 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. Bake the bouchons until the tops are shiny and set (like a brownie), and a toothpick inserted in the center comes out moist but clean (there may be some melted chocolate from the chopped chocolate), 20 to 25 minutes.
6. Transfer the bouchons to a cooling rack. After a couple of minutes, invert the molds and let the bouchons cool in the molds. Remove the molds and serve, or store until needed (the bouchons are best eaten the day they are baked).
7. To serve, invert the bouchons and dust them with powdered sugar. Serve with ice cream, if desired.