Chocolatebouchons Recipes

Steps:

• Preheat oven to 350*F.
• Place muffin liners in a 12 cup muffin pan. Set aside.
• Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
• In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
• On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
• Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
• Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
• The bouchons are best eaten the day they are baked.
• Invert bouchons and dust them with confectioner's sugar.
• Serve with ice cream if you like!
• Makes 12 servings. Enjoy!

Steps:

• Heat oven to 350 degrees. Butter and flour 12 2-ounce timbale molds, or 8 3-ounce molds. Place molds on baking sheet. Sift flour, cocoa and salt together.
• Beat eggs and granulated sugar together at medium speed, about 3 minutes, until very pale. Beat in vanilla. On low speed, mix in dry ingredients in thirds, alternating with melted butter. Fold in chopped semisweet chocolate. (Batter can be made in advance and refrigerated up to 1 day.)
• Using pastry bag or spoon, fill each mold about 2/3 full. Bake 20 to 25 minutes, until tops are shiny and cake tester comes out fairly clean but not dry; there may be chocolate on it from the chopped chocolate.
• Transfer molds to a rack, cool slightly, then invert and cool upside down. Unmold, dust with confectioners' sugar and serve.

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks.
• Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)