CHOCOLATE BOUCHONS
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
- Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
- Using pastry bag or spoon, fill each mold about 2/3 full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
- Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 30 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 181 milligrams, Sugar 23 grams, TransFat 1 gram
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Divine Gift
[email protected]I tried this recipe and it was a disaster. The bouchons were dry and crumbly.
Jessica Schoerghuber
[email protected]These were a bit too sweet for my taste, but my kids loved them.
ali sameh master key
[email protected]Yum!
Sierra Patel
[email protected]Followed the recipe exactly and they came out perfectly! So rich and chocolatey.
Mr_Yeeter 123
[email protected]I was a bit skeptical about how these would turn out, but I was pleasantly surprised. They were delicious and I will definitely be making them again.
Bheki Ntuli
[email protected]I've made these bouchons a few times now and they always turn out perfect. They're the perfect balance of chocolate and sweetness.
Iretha McFarland
[email protected]These chocolate bouchons were a hit at my last party! They were so easy to make and everyone loved them. I will definitely be making them again.