Chocolate Bouchons Recipe
Chewy and melty, these double chocolate brownies, called "Bouchons" are named because of their cork like shape. Bouchon means Cork in French. Recipe by Thomas Keller.
How to Make the Best Chocolate Bouchons
These chocolate bouchons are a signature dessert from legendary chef Thomas Keller, and once you taste them, you’ll understand why. Unlike traditional brownies, bouchons have a unique cork-like shape (bouchon means “cork” in French) and a texture that’s simultaneously chewy, fudgy, and slightly crisp on the outside. The double chocolate combination of cocoa powder and chocolate chips creates an incredibly rich and satisfying treat.
What makes these bouchons special is the resting time—letting the batter sit for two hours allows the flavors to meld and gives you that perfect dense, chewy texture. The recipe is surprisingly simple despite its elegant French bakery origins. You’ll need a bouchon mold or cylindrical baking mold to achieve the classic shape, though you can also use a muffin tin in a pinch.
A light dusting of powdered sugar on top adds the finishing touch, creating a beautiful contrast against the dark chocolate. These bouchons are perfect for dinner parties, holiday gatherings, or whenever you want to impress with a sophisticated yet approachable dessert.
Chocolate Bouchons
Chewy and melty, these double chocolate brownies, called "Bouchons" are named because of their cork like shape. Bouchon means Cork in French. Recipe by Thomas Keller.
Ingredients
Bouchon Batter
For Serving
Instructions
Make the Batter
- Place the flour, sifted cocoa powder, and salt in a bowl and whisk to combine.
- Combine the eggs, sugar, and vanilla in a stand mixer and whisk on medium-low speed, scraping down the sides and bottom of the bowl.
- With the mixer running, alternate adding the butter and flour mixture in 3 additions. Mix to combine well, scraping the bowl as necessary.
- Remove the bowl from the mixer and fold in the chocolate chips.
- Let the batter sit in a cool spot (not the refrigerator) for 2 hours. The batter can be made ahead and refrigerated for up to two days, but make sure to let it sit at room temperature for two hours before filling the molds.
Bake the Bouchons
- Preheat oven to 350°F.
- Using a pastry bag or spoon, fill the bouchon mold, stopping just below the rim.
- Bake for 12 minutes in a convection oven, or 16 minutes in a standard oven.
- Remove mold from the oven and let stand for 10 minutes so that they will hold their shape, then unmold the bouchons onto a cooling rack. Turn right side up and let cool completely.
- Dust the tops with powdered sugar before serving.
Notes
- The batter can be refrigerated for up to two days ahead of time.
- Let refrigerated batter sit at room temperature for 2 hours before baking.
- A convection oven will bake these faster than a standard oven—adjust timing accordingly.
