Thomas Keller’s Chocolate Bouchons Recipe

Thomas Keller's Chocolate Bouchon made by me

Thomas Keller’s Chocolate Bouchon made by me

I wanted to make something new and something forking chocolate for someone’s birthday.

So I googled Thomas Keller Chocolate and found this forking easy recipe called Chocolate Bounchons so I thought it was worth doing. ¬†They are come out very chocolatey, rich and moist with chocolate chips that melt into the batter. I thought this recipe would be good since it’s satisfying without forking frosting that can be too sweet for some people who really don’t like sweets. I measured everything exact to the recipe but didn’t use the high quality 55% Chocolate Chips and could only find 45%. Timbale molds are suggested but I think a cupcake pan or molds would be fine.

This recipe is courtesy of Bouchon Bakery

Servings 12 set oven to 350 degrees and Butter and Flour your Molds



3/4 cup all purpose flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1 1/2 cup plus 3 tablespoon sugar

1/2 teaspoon vanilla

12 oz. (3 sticks) melted slightly warm butter

6oz. 55% semisweet broken down into chip size

10x sugar for dusting the Bouchons


Sift flour, cocoa, and salt in a bowl and set a side.

In a large bowl mix eggs and sugar until pale in color.


Then mix in vanilla, add about 1/3 of dry ingredients and then about 1/3 of butter and back and forth till mixed. Add chips and combine.


Get mixture into molds and bake for 20-25 minutes.





Let cool and dust with confectioners sugar. A suggestion is to serve with ice cream.

Thomas Keller's Chocolate Bouchon made by me

Thomas Keller’s Chocolate Bouchon made by me

OMG! these are FORKING AWESOME! This recipe doesn’t need a tweak anywhere. It so rich, moist and deep with chocolate flavor. It’s FORKING better than nearly every dessert I’ve eaten out.

Forking Good

Forking Good




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