I spent my Sunday evening baking Thomas Keller's chocolate bouchons (bouchons means "corks" in French) with a friend. We had plenty of time for other fun since we used a chocolate bouchon mix along with a special bouchon silicone mold from Williams-Sonoma. It was super easy and the silicone mold worked so well. I never thought I could whip together perfect little chocolate corks with a rich, slightly molten core (otherwise known as warm chocolate goodness.) The bouchons turned out delicious — and looked so fancy. Bouchons would be a special little dessert to serve at a party. Next time I'll make these chocolate cakes from scratch — the packaging for the baking mold actually lists the bouchon recipe. I'm curious to experiment baking cork-shaped mini cupcakes and muffins using the mold, too. I'll keep you posted how that turns out.
