Bouchons au Chocolat

Other than the bread I COULD NOT STOP TALKING ABOUT, I couldn’t stop thinking about the Bouchons au Chocolat {topped with Fresh Mint Ice Cream, Peanut Butter Ice Cream, and Chocolate Ice Cream} from the Bouchon Bistro in Las Vegas.

When I tasted the bouchons at the restaurant, I thought they were the world’s perfect brownie {although the book calls them brownie-like chocolate cakes. They’re brownies to me}. They had a nice crunchy and chewy crust and were oh-so gooey in the middle.The difference between the bread and the bouchons is that I could actually attempt and even possibly succeed in making them at home.

Professional Bouchons

Professional Bouchons

Oh, and I did. This will definitely be my go-to recipe for a quick and easy dessert for dinner parties. Especially since the recipe instructions state that you can make and refrigerate the batter a day-ahead. And I didn’t even use top-quality chocolate like suggested. I used Trader Joe’s  Dark Chocolate and Hershey’s Cocoa Powder. I wanted to make sure it worked first before busting out the good stuff.

Wendy Bouchon

Wendy Bouchon

While Williams-Sonoma sells a Bouchon pan especially for making these, I don’t have it.  I used my mini-springform pan instead and it worked out perfectly. I had to adjust the time a bit. They were done in 18 minutes or so.

You can find the recipe HERE.

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