Douceur, feminine noun (la douceur, une douceur, des douceurs) = sweetness, softness, gentleness, a sweet (either in the sense “candy” which is also bonbon, or something sweet to end a meal with) pronounced doo-ssir (said like Sir Lancelot), the stress being equally divided between the two syllables.
Doux (m), douce (f), adjective = sweet, soft, gentle (pronounced doo and douss)
La douceur de vivre = the sweetness of life
Kate Swaffer wrote yesterday in her wonderful blog, http://kateswaffer.wordpress.com/2012/01/13/its-just-a-number/#comment-640, the words “not enough chocolate“. What could be sweeter than chocolate? Here’s a very concentrated dose for the weekend!
My recipe : petits pots de chocolat
This recipe is extremely rich. You don’t need much of it. I make it either in coffee cans (which is still too much I think) or small Japanese tea cups (shown in the picture). Certainly not ramekins. You be the judge. Quite a lot of calories here!
You will need for four to six people, depending on the helping:
- 1/4 litre (1/2 pint) single cream
- 2 egg yolks
- 200gr (almost 7oz.) dark chocolate
- 3 tablespoons of cointreau, grand marnier, brandy, armagnac, rum, whatever you prefer
- 2tbs soft butter (not melted, but not hard out of the fridge)
- Heat the cream (la crème) in a small saucepan until almost boiling.
- Break the chocolate (le chocolat) into little pieces and add to the cream, stirring to melt.
- When the chocolate is no longer lumpy at all, take the mixture off the heat, add the alcohol then allow to cool a little before adding the egg yolks (les jaunes d’oeuf), stirring vigorously.
- Last of all, when the mixture is just warm enough to melt it, stir in the butter (le beurre).
- Spoon into your chosen containers carefully, so that you have a nice neat presentation, with no drips down the side (this is actually quite difficult to achieve). Pop it in the fridge and serve chilled.
- Before serving, you may decorate with finely chopped hazelnuts, pistachios, a crystallized violet or piece of orange peel if you have used orange liqueur… I tend to leave it plain.