I’m so glad I just have to type the wood “cocottes” and not have to pronounce it…wouldn’t have a clue. If it does rhyme with butter, sugar or cream, your guess is as good as mine. Upon leaving Costco yesterday, the sweet little teeny bopper at the exit door handed Frosty one of their yearly cookbooks that they give away each Christmas. Thumbing through it, I found this and it sounds like something Paula Deen would put her stamp of approval…
4 large butter croissants
Butter for greasing ramekins or “cocottes” (oh I bet it is those cute expensive little dishes you find at Williams Sonoma)
2/3 cup bittersweet chocolate chips
3 large eggs
2 tables brown sugar, packed
Pinch of ground cinnamon
1 cup milk
1/2 cup heavy cream
1/3 cup semi-sweet chocolate chips
Powdered sugar, for dusting
Whipped cream, crème fraiche or vanilla ice cream for serving
Preheat oven to 350.
Cut croissants into small cubes. Butter six (8 oz) ramekins or cocottes.
Melt bittersweet chocolate chips in a double boiler over simmering water or in a heatproof bowl in the microwave. Whisk until smooth.
In a large mixing bowl, whisk eggs with brown sugar, cinnamon, milk and cream. Pour 1/3 of egg mixture into melted chocolate, whisking and then return all of chocolate mixture to remaining egg mixture, whisking to combine. Add croissant pieces, coating them well to soak up liquid. Mix in semisweet chocolate chips.
Divide mixture between buttered ramekins or cocottes, filling to the top.
Place ramekins or cocottes on a baking sheet and bake 20-30- min, until filling is set.
Bust with powdered sugar. Serve warm with whipped cream, crème fraiche or vanilla (or cinnamon ice cream), as desired. Makes 6 servings.
Chocolate Castles as wel 