Chocolate is my downfall, my weakness, my kryptonite, my happy food, my sad food, my PMS cure, my binge food, my daily treat….basically, don’t take away my dark chocolate. Because I love chocolate so much, especially chocolate with coconut, I made these for Kris on his birthday. So thoughtful of me, right?
Luckily, Kris likes chocolate too…although probably not as much as I do. These chocolate coconut cocottes are amazing. The mini cocottes were a wedding present, and I don’t use them nearly enough. Cocotte is a French word and is pronounced “co-caught”. It actually has several meanings: prostitute, female coq (cock as in chicken), or a heatproof dish in which food is prepared and served, like a Dutch oven. I recommend going to this site just to click on the little speaker symbol to hear the how cocotte is pronounced…and because it’s a deep, sexy male voice and I find it very entertaining….
I was inspired to make chocolate coconut cocottes from the cookbook that came with them, the Le Creuset Mini-Cocotte Cookbook. The original recipe is chocolate orange, not my favorite….so I substituted coconut for the orange. Lots of coconut for the little bit of orange in the original recipe. Instead of all-purpose flour, I used a mixture of coconut flour and almond flour. I also mixed in unsweetened coconut flakes, used a coconut dark chocolate bar, and topped the cocottes with even more coconut flakes. Delicious!!! And so fudgy! Needless to say, Kris was happy to eat this for his birthday dessert. And because it made four servings, we got to enjoy theses desserts two nights in a row!
You might be thinking that’s a lot of coconut in the recipe, maybe even too much…..Not so! Surprisingly the chocolate and coconut pair so well together that it’s the perfect balance. I went with coconut and almond flours to help reduce the total amount of carbohydrates and to increase the fat and protein…basically to make this dessert a little bit healthy. We liked it served both warm and cold. It pairs well with berries, and whipped cream would be amazing too. If you don’t have mini cocottes, you could bake these in ramekins, probably six ramekins would do it.
This recipes is very forgiving and you could easily use all-purpose flour or a gluten-free all-purpose flour instead of the coconut and almond flours. Orange zest could also be substituted in place of the coconut flakes, as the original recipe states. I think mint flavoring would be amazing too! Let me know what you think of this recipe and how you plan to get creative with it!
BTW… you can get the same cocottes I have here.
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- 6.5 oz of dark chocolate at least 65% (I used a 3.5oz bar of 85% and a 3oz bar of 75% dark chocolate coconut with coconut)
- 3/4 cup of butter 1 1/2 cubes
- 1 tsp vanilla
- 4 eggs
- 1/3 cup sugar
- 3/4 cup coconut flour + 1/4 cup almond flour or 1 cup AP-flour
- 2 tbsp unsweetened coconut flakes + more for topping
Preheat oven to 400 degrees
Butter and flour mini cocottes or ramekins
Place a medium sauce pan over low heat and melt the butter and chocolate together. Stir often to avoid burning. After butter and chocolate are well incorporated, remove from heat and let cool to room temperature.
In a large electric mixing bowl, whisk eggs and slowly add in sugar, about 2 tbsp at a time, until eggs are light yellow and tripled in volume, about 4-5 minutes.
Fold the egg mixture into the chocolate mixture until well blended.
Slowly mix in the coconut and almond flour, adding a few tbsp at a time.
Add in the coconut flakes.
Divide batter between the cocottes.
Bake for 12-15 minutes, until set in the middle.
Dust with cocoa powder and coconut flakes for garnish.
Serve immediately. Also can be enjoyed chilled.
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