Best 4 Chocolate Omelet Souffle Recipes

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Indulge in a culinary adventure with our exquisite chocolate omelet souffle, a dish that harmonizes the rich flavors of chocolate with the fluffy texture of an omelet. This unique recipe elevates the classic omelet to new heights, transforming it into a delectable dessert that will tantalize your taste buds. Our comprehensive guide includes two irresistible variations: a classic chocolate omelet souffle and a decadent chocolate raspberry omelet souffle. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for any occasion. Join us on this culinary journey as we unveil the secrets behind creating this extraordinary dish that will leave you craving for more.

Let's cook with our recipes!

CHOCOLATE SOUFFLé



Chocolate Soufflé image

Some of the most experienced home cooks are afraid of soufflés. They'll never rise, they'll immediately fall, they're difficult to make, they're temperamental. Yet people do want to make soufflés - or want them made for them. Hence this recipe, which is not only not scary, it's also easy. It can be made ahead of time, it's rich and light, it will dazzle your significant other (or anyone else), and it requires no more effort than it takes to beat a few eggs.

Provided by Mark Bittman

Categories     dessert

Time 45m

Yield 2 servings

Number Of Ingredients 6

About 1 tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
Pinch salt
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
  • Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
  • Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
  • Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 241 milligrams, Sugar 49 grams, TransFat 0 grams

THREE CHEESE SOUFFLé OMELETTE



Three Cheese Soufflé Omelette image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

3 eggs, separated
1/4 teaspoon kosher salt, plus more for seasoning
2 teaspoons butter
2 tablespoons grated extra-old Cheddar
2 tablespoons grated Gruyère
1 tablespoon grated Parmesan
2 teaspoons finely chopped fine herbs, such as chives, tarragon and/or parsley
Freshly ground black pepper

Steps:

  • Place a 7-or-8-inch nonstick skillet over medium-low heat. Set the oven rack to the center position and heat the broiler to high.
  • Place the yolks into a medium bowl and the whites into a large metal or glass bowl. Add the salt to the whites and, using a metal whisk or hand mixer, whip up until foamy and they hold medium peaks. Set aside. Lightly whisk the egg yolks until slightly foamy. Using a metal spoon or large whisk, gently fold the yolks into the whites just until combined.
  • Melt the butter in the pan and gently pour in the eggs. Allow the omelette to cook for 1 minute. Gently sprinkle with all the cheese and transfer to the oven for 2 to 3 minutes, or until the cheese melts.
  • Gently fold the omelette in half and transfer to a plate. Scatter with the herbs, season with salt and pepper and serve immediately.

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
  • Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  • Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
  • Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

CHOCOLATE OMELET "SOUFFLE"



Chocolate Omelet

This is from Griswold and Wagner Cast Iron Cookbook.

Provided by Mikekey *

Categories     Chocolate

Time 55m

Number Of Ingredients 8

1/4 c walnut pieces, coarsely chopped
1 tsp vanilla extract
8 oz semi-sweet baking chocolate, melted
4 large eggs
1/2 c heavy cream
3 Tbsp clarified butter
3 Tbsp confectioners' sugar
sweetened whipped cream, to garnish

Steps:

  • 1. Preheat oven to 425F.
  • 2. Toss the walnuts with the vanilla and scatter them on a foil-lined baking sheet. Bake for 5 minutes, being careful that they don't burn.
  • 3. In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
  • 4. Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
  • 5. Pour in egg mixture and cook for 1 minute. Transfer pan to the oven and bake until slightly firm, 8 to 9 minutes. Remove from oven and immediately invert omelet onto a 10-inch plate. Dust with confectioner's sugar and cut into wedges.
  • 6. Serve with a dollop of sweetened whipped cream.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 70% is ideal.
  • Make sure your eggs are at room temperature before you start cooking. This will help them emulsify with the butter and sugar and create a smooth, fluffy omelet.
  • Don't overbeat the egg whites. If you overbeat them, they will become dry and stiff, and your omelet will be tough.
  • Cook the omelet over low heat. This will help it cook evenly and prevent it from burning.
  • Serve the omelet immediately after it is cooked. This will help it stay fluffy and prevent it from collapsing.

Conclusion:

The Chocolate Omelet Souffle is a delicious and easy-to-make breakfast or brunch dish. It is perfect for special occasions or for a simple weekend meal. With its rich chocolate flavor and fluffy texture, this omelet is sure to please everyone at the table. So next time you are looking for a unique and satisfying breakfast, give the Chocolate Omelet Souffle a try.

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