Chocolate Bourbon Cannelés

Prepare the Batter

1. 1In a saucepan, gently heat the milk with the seeds from half a vanilla bean (or vanilla extract) until warm but not boiling. Remove from heat, cover, and let steep for 15 minutes.
2. 2In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center.
3. 3In a separate bowl, whisk the eggs and egg yolks. Gradually pour the whisked eggs into the milk, stirring constantly.
4. 4Pour the egg and milk mixture into the well of the dry ingredients. Whisk until smooth. Stir in the melted butter and bourbon.
5. 5Stir in the finely chopped dark chocolate. Cover the bowl with plastic wrap, pressing it directly onto the surface of the batter. Refrigerate for at least 24 hours, preferably 48 hours.

Bake the Cannelés

1. 1Preheat your oven to 230°C (450°F). Place your cannelé molds (copper molds are traditional and best) in the oven to heat up.
2. 2Once the oven is preheated, remove the molds and brush them generously with melted butter (or a mixture of beeswax and butter for traditional results).
3. 3Give the chilled batter a quick whisk. It should be quite liquid. Fill each mold about two-thirds full.
4. 4Immediately place the filled molds back into the hot oven. Bake for 15 minutes at 230°C (450°F).
5. 5Reduce the oven temperature to 180°C (350°F) and continue baking for 45-50 minutes, or until the cannelés are deeply caramelized and have a dark, almost black exterior. They should have a firm crust and a custardy interior.
6. 6Remove from the oven and immediately unmold the cannelés onto a wire rack. Let them cool slightly before serving.