Gloss Find: Chef Thomas Keller’s Decadent Chocolate Bouchon

If there is one thing I love…it’s brownies. The best brownies have the perfect balance of rich chocolate-y goodness without being overly sweet. At his famed restaurant Bouchon, Chef Thomas Keller makes a decadent cork-shaped chocolate brownie-like dessert, appropriately called bouchon. After waking up several times in the middle of the night craving bouchon, it was time to learn to make them at home.

For home-baked bouchon, Williams-Sonoma sells Chef Keller’s mix and molds. The molds ($29.95) are made from the type of flexible silicone that heats evenly, cools quickly, and is naturally non-stick. Whip up these little heavenly morsels quickly with the Bouchon Bakery Bouchon Mix ($18) — made from Guittard cocoa powder, Neilsen-Massey pure vanilla, and Callebaut chocolate chips. After baking, dust with powdered sugar. C’est magnifique!

And, if you’re a bit more adventurous, the from scratch recipe can also be found at Serious Eats.