Bouchon Chocolate Bombs

Bouchon means cork in French.  When I hear this word I don’t think of wine, I think of Thomas Keller and great food.  On trips to New York City, I make it a point to visit Bouchon Bakery so I can enjoy incredible food right in the heart of the city with a gorgeous view of Central Park and Columbus Circle.  Heaven for the senses.

In the Thomas Keller cookbook “Bouchon,” there is a great recipe for his chocolate bouchon brownies.  These are little brownie wonders that bomb your mouth with dense chocolate yumminess.  Look at all the chocolate that goes into them!  I got the special Bouchon mold from Williams-Sonoma, but I used a small metal muffin pan as well.  This recipe will work in any form as long as you adjust the cooking time.

Bouchon Chocolate Bombs
Adapted from: Thomas Keller “Bouchon”


  • 3 1/2 ounces (3/4 cup) all-purpose flour – I used bread flour
  • 1 cup unsweetened cocoa powder -I chose E. Guittard cocoa rouge
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 24 tablespoons (12 ounces or 3 sticks) unsalted butter, warm room temperature
  • 6 ounces dark chocolate, chopped into pieces the size of mini chocolate chips
  • Confectioner’s sugar for dusting – optional

1) Preheat oven to 350 degrees.  Prepare molds with butter and flour, or spray the molds with baking spray.  Place the bouchon mold(s) on a baking sheet.  Set aside.

2) Sift flour, cocoa powder, and salt together in a bowl; set aside.

3) In a bowl, mix the eggs and sugar together until very pale in color. Mix in the vanilla. Add about one-third of the dry ingredients, then one-third of the butter, and continue alternating, lightly mixing after each addition.  Add the chopped chocolate and mix to combine.  Batter can be refrigerated for up to a day, if needed.

4)  Put the batter in a pastry bag without a tip and fill each mold just over two-thirds full.  Dough will rise as it cooks, but settle when cooling.  Place in the oven and bake for 20 to 25 minutes.  Test one cake with a wooden skewer or toothpick when the tops look shiny and set (like a brownie).  The toothpick should be clean, but not dry (there may be some melted chocolate from the chopped chocolate).

5)  Transfer the mold(s) to a cooling rack. After a couple of minutes, invert the mold(s) and let the bouchons cool upside down in the molds.  Then lift off the molds.

6) Dust with confectioners’ sugar.  Serve with ice cream, if desired.

The batter is thick like frosting and the brownies come out dark and moist with a pronounced chocolate flavor.  They’re especially delectable when slightly warm and are best eaten the day they are baked (and probably won’t be around long after that!)  Yay, Bouchon!  Thank you, Thomas Keller for sharing your culinary wonder with us.

Start this recipe off on the right foot by ordering chocolate from Drexelius Chocolates and make these awesome brownie treats today!

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