By Trix

Ingredients

• 5 oz butter- room temp
• 1/4 cup plus 1 1/2 T flour
• 1/2 C plus 2 T cocoa powder
• 1/4 C plus 2 tsp ( 1 1/2 large eggs) eggs
• 1/8 tsp kosher salt
• 3/4 c plus 1 T sugar
• 1/4 tsp vanilla paste
• 1/2 C chocolate chips
• for dusting powered sugar

Details

Servings 8
Adapted from feastingathome.com

Preparation

Step 1

Place the flour, sifted cocoa powder and salt in a bowl and whisk. Combine the eggs, sugar, vanilla in a stand mixer and whisk on med- low speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary. Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds. Pre heat oven to 350F Using a pastry bag or spoon, fill the molds, stopping just below the rims. Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar. Tips: He recommends using the convection setting on your oven, valrhona cocoa powder, a Pastry bag and a bouchon mold.