Bouchons: A chocolate lover’s delight

Valentine’s Day is upon us and we cooks are thinking about what can we whip up that’s special for our significant other. Chocolate is a perennial winner on this holiday. But this year, we need something new, something special and unique.

Below is a recipe that you will wonder how you have lived without all these years. It’s simple in its preparation and amazingly rich in its flavor. You may garnish these with just a sprinkle of powdered sugar or you can take an extra few minutes and make some chocolate ganache.

These can be made in flexi muffin molds or stainless steel timbale molds (a bit like large shot glasses). In any case begin by buttering and flouring your molds. Also, please use imported Dutch Cocoa Powder. Do not use Hershey’s, you will be disappointed.

Chocolate Bouchons

Yield 12 bouchons

¾ cup AP flour

1 cup unsweetened cocoa powder

1 tsp kosher salt (or ½ tsp table salt)

3 large eggs

1¾ cup sugar

½ tsp pure vanilla extract (not imitation)

12 oz unsalted butter, slowly melted and just slightly warm

6 oz semisweet chocolate chips

Preheat oven to 350 degrees. Sift together flour, cocoa and salt, set aside. In mixer with paddle attachment, beat eggs and sugar for 4 to 5 minutes on medium speed until thick and pale in color.

On low speed, add vanilla and then about 1/3 of the dry ingredients, then 1/3 of the melted butter. Scrape down your mixing bowl and add another 1/3 of each as before, last add the remaining 1/3 of each, scraping down to blend well. Add chocolate chips and combine.

Place your molds on a baking sheet and fill each about 2/3 full. Bake for 20 to 25 minutes until done in the center. They will resemble a brownie. Toothpick should come out clean but not dry.

Remove from oven and allow to rest for a couple of minutes, invert molds and allow to cool for another 5 minutes. Gently lift off the molds, bouchons should come out easily. Serve with ice cream.


1 cup heavy cream

¾ cup bittersweet chocolate chips

1 tbl soft unsalted butter

Place chocolate chips into small bowl. Heat cream until just below the boiling point, pour over chocolate chips being sure chips are covered. Allow to stand undisturbed for 5 to 7 minutes. Whisk cream and chips together adding butter at the end. Drizzle over plated bouchons.

For an exceptional color contrast use white chocolate chips. The leftover bouchons freeze very well.

I would appreciate hearing from those of you who try this wonderful recipe.

Look for Chef Darrel’s blog on the website of our sister paper, Anyone with questions or comments for Chef Darrel is welcome to call him at 630-235-0672.

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