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One French word: douceur, a French recipe: petits pots de chocolat

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,, 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!


Petit pot de chocolat

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)


  1. Heat the cream (la crème) in a small saucepan until almost boiling.
  2. Break the chocolate (le chocolat) into little pieces and add to the cream, stirring to melt.
  3. 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.
  4.  Last of all, when the mixture is just warm enough to melt it, stir in the butter (le beurre).
  5. 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.
  6. 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.

Bon appétit.



About OneFrenchWord

I was a professional linguist and have been a life-long foodie. I am now lucky enough to be retired and free to roam the beaches around my home at the tip of the Finistère (Brittany, France). Writing is occupying a larger place in my life, with this blog and a children's book in preparation. I shall feel much happier calling myself a writer when I have published a book. And so posts on OneFrenchWord will be published first as an e-book, my ambition being to see a glossy volume on French language and cuisine in print some day. So keep reading, and snap up the book when it appears!

8 responses »

  1. Do you think you could try this with white chocolate?
    I like the idea of the nuts on the top too :)

  2. I am all out of Grand Marnier!! Now I have an excuse to buy it. Thanks for the link to Kate Swaffer’s blog. This WordPress experience is just great, one link leads to another.

  3. marshmallowfluffxo

    this looks delicious! yum! also I love learning new french words from your blog.

  4. Sent a package of dyed threads to France today – shades of chocolate! Not as delicious to eat as your French contribution :)


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