X-treme Fudge Bouchons

What’s Cooking in Gail’s Kitchen? Something to Savor: X-Treme Fudge Bouchons! These chocolate fudge brownies are the perfect bite-size dessert at the end of a meal. Because they are baked in a popover pan, their shape resembles a cork, or French bouchon. The dense chocolatey cake is filled with rich dark chocolate morsels and dusted with powdered sugar making it an appealing dessert, no matter the occasion. Picnic season is upon us. Treat yourself to a taste of France.

X-TREME FUDGE BOUCHONS

Ingredients:

3/4 cup flour

1 cup cocoa powder, unsweetened

1 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar plus 3 tablespoons

1/2 teaspoon vanilla extract

12 ounces butter, unsalted and melted

6 ounces semisweet mini chocolate morsels

Powdered sugar for dusting

Instructions:

Preheat oven to 350°. Butter and flour popover pan. Set aside. Sift together flour, unsweetened cocoa powder, and kosher salt. Set aside. Using a stand mixer, combine eggs and sugar on medium speed for 5 minutes. It will appear thick and very pale in color. Add the vanilla extract. Reduce to low speed alternating 1/3 of dry ingredients, then 1/3 of warm butter until all is blended. Add semisweet chocolate morsels. Place popover pan on a baking sheet and fill each mold two-thirds full. Place in the oven. Bake for 25-28 minutes until tops look shiny and a cake tester comes out clean. Transfer to a cooling rack for 3 minutes. Invert mold and allow bouchons to cool upside down. Lift off popover pan. When cool, dust with powdered sugar.

15 thoughts on “X-treme Fudge Bouchons

  1. I have a special silicone mold for these lovely treats. If you love big, beautiful cookbooks see Thomas Keller’s Bouchon Bakery. I’ve yet to make anything in it but it’s fun to look through. Your recipe is very similar and authentic French corks 🙂

    Liked by 1 person

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