Little corks for little hunger – chocolate and coconut "corks"
Petits bouchons pour une petite faim – bouchons au chocolat et noix de coco
Originally this dough was made to bake chocolate madeleines, then I changed my mind and decided to use some other molds instead. So if you wish, you can use them as madeleines. Those days, I just cannot help changing my mind as far as food is concerned. I don’t know if this has to do with the fact that I am a libra, but it might. I don’t know much about astrology, but I heard that is one trait of the Libra sign.
Nothing very original, since we’ve seen this combination of chocolate and coconut thousands of times, but this particular mixture only has egg whites and no yolks and no baking powder so they’re quite light.
I am quite a contradictory person, I don’t eat sweets, I don’t care for sweets but I cannot help baking them. I don’t eat them and give them away. Thinking about it, it’s more of an impulsive behavior. Oh well, better baking than stealing!
I bought so many of those silicon molds when I was in France that I filled my kitchen with them. I love those little round ones, they’re so perfect for large dinner celebration, because they have 20-36 individual molds per tray. So you can bake a lot at once, and serve them with fruit salad at the end of the meal. They’ve been so popular in my house, that I adore baking them…even if I don’t really eat them.
If you look at the size of the raspberry, you’ll realize that the size of those little “corks” is quite small and two would fit in one’s mouth without any problems.
Ingredients for about 20 corks
- 2.11 oz (or 60 g) butter, melted
- 2. 11 oz (or 60 g) bittersweet chocolate
- 1.41 oz (or 40 g) white flour
- 0.88 oz (or 25 g) almond powder
- 3 tbs coconut flakes
- 3 tbs coconut milk
- 1.58 oz (or 45 g) powdered sugar
- 3 egg whites
- 1 tsp honey
- 20 raspberries for decoration
Melt chocolate and butter at very slow temperature, when it’s all melted add honey. In a mixing container, mix flour, almond powder, coconut powder and sugar all together. Add melted chocolate and butter mixture. Mix well and add coconut milk. At this point, you should have a smooth consistency and not liquid.
Beat egg whites to a stiff consistency and add to the mixture.
Butter small individual molds such as madeleines or mini muffin molds, and add batter. Cook in a pre-heated oven at about 360-370F for about 15-20 minutes, until the bouchons have risen and cooked all the way through.
Let them cool down, decorate with some coconut flakes, and raspberries.
This entry was posted by silvia on November 25, 2009 at 9:41 am, and is filed under Desserts. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- For the little hole – Oatmeal cookies with cashews and dark chocolate
- Grilled tofu and eggplant, brown rice noodles, sauté wild mushrooms, coconut curry émulsion, crispy dulse seaweed
- Coconut quinoa flans with mango, rum and mint salad
- Low calories and low sugar mini chocolate cakes with cocoa nibs and almonds
- So coconut – Coconut mini cakes
- Rockfish in coconut sauce, roasted yams, sauté greens with chili, garlic and lemon zest
- Brick stuffed with mango-peaches, lemon and lavender – coconut ice cream
- Breakfast and lunch – Chia pudding with coconut, pistachios and banana
- Best friends – Banana, chocolate and coconut rolls
- Almost on the islands – Shrimps on roasted sweet potatoes and wilted spinach with vanilla lime sauce
a delicate texture and so good-looking!i’m falling in love with it…
It’s so cute! I know what you mean – I had fun baking that benedictine yogurt cake, but i only had a sliver of it, and Poppa Trix had the rest. I think I like the smell of baking sweets much more than I like to actually eat them. Just a taste is enough.
those look great! I do the same with my baking..I don’t eat it..and give it away. I will have to try these.
Adorable! These would be great to serve with glasses of champagne, no? I’m a bit of the same with baking; I do like sweets, but we try to cut down on sugar and breads, so the baked goods are often given away or brought into work for sharing. But that’s not such a bad thing either, as people are so happy to enjoy them.
that is so cute! I would serve these at a dinner party for mini desserts
Another beautiful addition to you ever beautiful recipes.
Love the picture! Looks so good and cute! I posted my galettes… check them out: http://just-making-noise.blogspot.com/2009/11/eggplant-artichoke-heart-galettes-w.html
I adore coconut! It’s so aromatic and tasty. How could I resist this kind of little treat! Can’t help it… even I’m on diet! haha….