I packed and packed, and I finally got through the Thursday superbuzzy orders! Of course, I still have many, many more to go, but hey, I’m making progress.
Anyway, I read about these chocolate bouchons on the Orangette food blog a while back. She first had them at the Pearl Bakery, which is right here in my fair city, and the recipe is in David Lebovitz’s The Great Book of Chocolate, which I have, so it’s like I was destined to make them (David Lebovitz also has a food blog that I regularly read). The book is great, because Mr. Lebovitz (or can I call him David, since, you know, I read his blog?) discusses the origin and history of chocolate, provides interesting anecdotes about chocolate, introduces us to a number of chocolatiers, and arms us with a slew of recipes. The only beef I have with the book is it’s tall and narrow, so it’s hard to prop open to read the recipes.
Read on for the recipe …
Bouchons – from The Great Book of Chocolate by David Lebovitz
3.5 ounces bittersweet or semisweet chocolate, chopped
3.5 ounces unsweetened chocolate, chopped
2 sticks unsalted butter, room temp
1 1/4 cups granulated sugar
4 large eggs, room temp
1 3/4 cups cake flour
1 1/2 tablespoons unsweetened cocoa powder (I used Dutch-process, but the recipe says you can use either natural or Dutch-process)
a pinch of salt
3/4 cup miniature chocolate chips (I didn’t have mini ones, and the regular ones worked fine. Often regular ones sink to the bottom, but that didn’t happen this time)
Preheat the oven to 375F. Butter a 12-cup muffin tin.
If you have a double boiler, melt the bittersweet and unsweetened chocolate in it. If you don’t have one, place a heatproof bowl over a pan of simmering water (make sure the bowl doesn’t touch the water) and melt the chocolate in the bowl.
Meanwhile, beat the butter and sugar until light and fluffy (use a stand mixer if you have one. If you don’t, use an electric mixer. If you don’t have an electric hand mixer, then you must have huge biceps). Add the eggs one at a time, beating well after each egg. Mix in the melted chocolate.
Fill the muffin tin with the batter. I used an ice cream scoop, and it was just the ticket. Bake for about 18 minutes or until they are still pretty soft in the centers if you prod it very gently with your finger. Don’t overbake or they will be dry and nasty (well, not NASTY, but you know).
Remove from oven and cool in tin for 10 minutes before removing bouchons from the pan.
Mmmmmmm….chocolate. May have to make these for my 5 year old, who is hopelessly addicted to anything with cacao 😉
i made these after reading about them on orangette too! same reaction… i was thinking hmmm, these are weirdly crumbly, but the chocolate chips get all melty in the mouth and the rest of it sort of dissolves and it’s really really good. the coffee is a must.
mmm…i also read about those on orangette…now i have to try them! pretty green plate!
they look yummy. and i’d have to drink milk with it. i’m a weirdo who doesn’t drink coffee 🙂
They look delicious!!!!!
I used to buy a chocolate muffin mix, and then they stopped selling it. Why did I never think to make them on my own?! I’ll definitely have to try these. And I love the color combination of aqua + chocolate.