From my favorite newest cookbook, the Ratatatouille cookbook, here is Thomas Keller’s contribution – chocolate bouchons. Thomas Keller is one of the most reknown chefs in the country and for good reason. This recipe will show you why, as well – it’s rich, and subtly delicious. Amazing with a side of homemade ice cream.

ingredients:
3/4 cup all purpose flour
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
3/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 sticks unsalted butter, melted – just slightly warm
6 ounces semisweet chocolate chips
confectioner’s sugar

Preheat the over to 350 degrees. Place the cupcake liners in a pan. In a small saucepan, melt the butter. Holy crap it’s a lot of butter – 3 sticks, but don’t freak. It’s worth it.

Sift the flour, cocoa powder and salt in a bowl and set aside.

In a mixing bowl, mix the eggs and the sugar until pale in color. Add the vanilla and mix. On low speed, add some of the flour mixture, then some of the butter, alternate until everything is incorporated. Stire in the chocolate chips by hand.

Fill each cup about 2/3 full. Place in the over and bake for 20-25 minutes. The tops will look shiny like a brownie, and the toothpick test should come out clean but NOT dry.

Transfer the bouchons to a wire rack. Now what Keller does here is cook them – turn them upside down to cool, take off the liners, the turn them over and dust them with powdered sugar. I happen to like my pretty liners, so I just leave ‘em that way, let them cool and dust them with powdered sugar. Up to you.

He says these are best served THAT DAY, but heck, what doesn’t taste better fresh? These were just as good the next day, no problem. I think they’d be great little desserts for a nice dinner party.

Trackback This Post | Subscribe to the comments through RSS Feed