For the bouchon:
- 120g caster sugar
- 20g plain flour
- 60g ground almonds
- 100g butter
- 100g egg whites, about 5 eggs
- 30g 70% dark chocolate drops
- 20g cocoa powder
For the whiskey butterscotch:
- 120g butter
- 120g muscovado sugar
- 200g cream
- 2-3 tablespoons whiskey or to taste
- Place all of the dry ingredients into a bowl and whisk.
- Place the butter into a saucepan and bring to a simmer. Simmer for 3-4 minutes until the butter foams and becomes lightly caramelised. Add the chocolate drops and cocoa powder to the hot butter and stir until it melts. Remove and set aside.
- Add egg whites into the dry ingredients and whisk. Add the melted brown butter and chocolate mixture and whisk. Set the cake mix aside.
- To make the sauce, place all ingredients into a pot and bring to the boil. Simmer gently and reduce until you get the desired consistency, about 4-6 minutes.
- To cook the bouchons, place the mix into a piping bag and pipe into greased moulds. I use small petit four moulds. Bake at 170ºC/gas mark 3 for 5-6 minutes. Remove and set aside for two minutes before removing from the moulds.
- Serve warm with the butterscotch sauce.
- You want the bouchons to be slightly undercooked when they come out of the oven and allow to cook in the tray for three to four minutes before removing.
The mix can be made well in advance and kept in the fridge for up to three weeks, and no equipment is required.