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.
- 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)
- Preheat the oven to 350°F.
- 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.
- 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.
- Gently fold the whites into the yolks.
- Preheat a nonstick, ovenproof 8- or 9-inch skillet over medium heat.
- 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.
- 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.
- Bake the omelet for about 8 to 9 minutes. The omelet is finished when the top of the eggs have set and are spongy.
- Using a spatula, gently fold the omelet in half, moving from the outside of the pan to the inside.
- 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.
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.
