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.