Several weeks ago, I went to Yountville for lunch with friends and could not resist visiting the Bouchon Bakery. The signature pastry is the Chocolate Bouchon at the bakery. They are about $2.00 a piece and I bought a half a dozen. The texture and flavor were amazing. I remember seeing the mold at Williams Sonoma and had to buy it. The recipe is on the back of the box and below. I did add a teaspoon of espresso powder to kick it up and put my tiny spin on it. Enjoy!!!
5 T. Butter
3 oz. Bittersweet chocolate, broken into pieces
1/3 C. Flour
3 T. Cocoa powder
½ t. Baking powder
1/8 t. Salt
2/3 C. Sugar
1 t. Vanilla
1 t. Espresso powder
Confectioners’ sugar for serving
Preheat oven to 350. Set the Bouchon Silicone Baking Mold on a baking sheet.
In a small saucepan fill the pan one fourth full of water and place a glass bowl on top. Bring water to a boil. Reduce heat to medium and add the butter and bittersweet chocolate. Let melt gently and stir to combine. Remove from heat and let cool about 10 minutes.
In a bowl, combine together – flour, espresso powder, cocoa powder, baking powder and salt. In another bowl whisk the egg, sugar and vanilla together. Then add the melted chocolate mixture and combine well. Add the dry ingredients slowly, until the mixture is smooth and creamy.
Spray the silicon mold lightly with cooking spray. Scoop 2 tablespoons of the batter into each well of the mold. Set on a baking sheet and bake until the tops of the chocolate bouchons are shiny and a tooth pick comes out with a just a few crumbs attached. About 20 to 22 minutes only.
Transfer to a wire rack and cool for about 15 minutes. Carefully invert the mold to remove each one. Turn right side up and cool completely, Dust with the confectioners sugar. Makes 12 chocolate bouchons.