You can never go wrong if you serve a chocolate dessert. These chocolate bouchons is basically a dense chocolate cake. Their shapes make them special. Because of their festive elegant look, serving Chocolate Bouchons is ideal for a Christmas or New Year party. The bouchons are best eaten the day they are baked but since the recipe is simple to make, it is not a problem.
The key is to get 3-ounce timbale molds (also known as aspic or baba molds). The LA times published a recipe adapted from the cookbook Bouchon by Thomas Keller. Fell free to try your favorite dense chocolate cake recipe. Just remember that Thomas Keller’s chocolate bouchons have a texture somewhere between dense cake and denser brownies.
+ Paderno World Cuisine Aluminum Dariole/Baba Molds 3-ounces $29.90 USD for set of 10
+ photo: Mel Melcon for LA Times