bouchon en Francaise= cork
chocolate in female= life-affirming-goodness
I don’t know what his motivation was when Thomas Keller created the recipe for his bouchons. I don’t care. They require three sticks of butter and dark cocoa powder. Make them and find world peace, fix the economy, and save the polar bears. Bouchons fix everything that is wrong with the world.
Bouchons au Chocolat (Thomas Keller)
The Grub You’ll Need:
butter & flour for dusting the molds 3/4c flour 1c unsweetened cocoa powder 1tsp kosher salt 3 lg eggs
1 1/2c + 3Tbs granulated sugar 1/2tsp vanilla extract 24Tbs unsalted butter, melted & slightly warm
6oz dark chocolate chips or your favorite chocolate chopped up confectioner’s sugar
The Stuff You’ll Need:
a mixer with paddle attachment or really strong arms and a good spatula molds for the brownies
a will of iron not to lick the bowl (but who’s to tell…)
What You’ll Do:
1) preheat the oven to 350F. Butter and dust the molds
2) sift together flour, cocoa, and salt
3) cream the sugar and eggs until pale and fluffy; add vanilla extract
4) with mixer still going (slowly!) add 1/3 of dry ingredients, alternating
with 1/3 butter until its all combined
5) fold in the chocolate chips
6) fill the molds about 1/3 or 2/3 full of batter; bake about 20-25 minutes,
depending on the sincerity of your oven and how often you open the door (naughty).
7) let them cool in the molds for a bit; dump them out, turn them upside
down, then dust with the confectioner’s sugar.
Keller, T. (2004). Bouchon. Artisan Publishing, New York; page 284.