Chocolate bouchons (Bouchons au chocolat) from Chocolat - Parisian Desserts and Other Delights (page 39) by Aleksandra Crapanzano

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute orange juice and vanilla extract for espresso.

  • bwhip on March 09, 2026

    These are delightful. A little lighter and more cakey than the Thomas Keller (Bouchon) ones. Just the right amount of rum and espresso flavor. I've found that with a silicone mould, you are better off not buttering or spraying them. Interesting that the author mentions that in her Gateau cookbook, but not this one.

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