My turn for BOUCHONS AU CHOCOLAT P. 124.
I used 1 t. vanilla instead of 1 T. rum. The cocoa was Valhrona, and the chocolate was Lindt 70%. I used a #30 “disher” to portion the batter, and baked in a mini-popover pan greased with Everbake. Inspired by @NannyBakes, I reserved one little chunk of chopped chocolate to top each of the bouchons which, once in the oven, promptly melted into oblivion.
For anyone contemplating this recipe, but possibly intimidated by it’s Frenchness (as I was), don’t be. Like everything else in this book, it’s as easy to make as a batch of cookies, and an absolute chocolate bomb - light in texture and intense in flavor. I’m happy I made them.
