John E. Finn’s Chocolate Soufflé Omelet

I love chocolate omelets because so many people seem so startled by the idea. A chocolate omelet might seem odd, but eggs take beautifully to chocolate, as anyone who has ever had a chocolate cake or chocolate pudding or a chocolate mousse or a chocolate custard—or a chocolate soufflé—knows. This recipe incorporates melted chocolate into the yolks, giving the omelet a beautiful dark complexion. Making it in the oven gives it a light, almost cakelike texture.

— John E. Finn

• ON-DEMAND: Listen to Faith and the gang talk to John about this omelet and more recipes from John’s book. •

Excepted from The Perfect Omelet: Essential Recipes for the Home Cook by John E. Finn. Published by The Countryman Press, ©2017 John E. Finn. Illustrations by Diane L. Wright.

Chocolate Soufflé Omelet

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• Coursebreakfast, brunch
• CuisineFrench

Servings

1 -2 people

Servings 1 -2 people

Chocolate Soufflé Omelet Votes: 3 Rating: 4 You: Rate this recipe! Print Recipe Coursebreakfast, brunch CuisineFrench Servings 1 -2 people Servings 1 -2 people

Ingredients

• 2 eggs separated
• 3 tablespoons granulated sugar
• 3 ounces bittersweet or semisweet chocolate (Such as Guittard, Perugina, or Valhrona) melted and cooled
• 1 teaspoon hazelnut liqueur (optional)
• 1 teaspoon cream of tartar
• 1 pinch salt
• 1 tablespoon unsalted butter
• confectioners' sugar for sprinkling (optional)
• fresh raspberries for garnish (optional)
• 1 sprig mint for garnish (optional)
• Chocolate sauce for garnish (optional)

Servings: -2 people

Instructions

1. Preheat the oven to 350°F.
2. Stir the egg yolks and 1 tablespoon of the granulated sugar with the whisk until they are light and pale. Add the melted chocolate and the hazelnut extract, if using, to the yolks and mix thoroughly.
3. Whip the egg whites in a separate bowl with the cream of tartar, 2 tablespoons of the granulated sugar, and the salt until soft peaks form.
4. Gently fold the whites into the yolks.
5. Preheat a nonstick, ovenproof 8- or 9-inch skillet over medium heat.
6. Melt the butter in the skillet, swirl to coat the pan, and when the butter bubbles and sizzles but is not smoking or brown, pour the eggs into the pan.
7. Let the eggs sit quietly for about 2 minutes. Gently run a spatula around the edges of the omelet to make sure it is not sticking, and then place the omelet in the oven.
8. Bake the omelet for about 8 to 9 minutes. The omelet is finished when the top of the eggs have set and are spongy.
9. Using a spatula, gently fold the omelet in half, moving from the outside of the pan to the inside.
10. Turn out the omelet onto a plate. I like to sprinkle confectioners' sugar over the top of the omelet and to garnish it with a few raspberries or a sprig of mint. You might also serve it with a chocolate sauce.

Recipe Notes

Variation: Many recipes for chocolate omelets are just a simple omelet sucrée. covered with chocolate sauce. These are delicious, too. The trick is not to drown the omelet in the sauce. Almonds are a wonderful addition to the omelet. For a Chocolate Soufflé Omelet with Almonds, add almond extract to the yolks and finely ground almonds to the whipped egg whites.