Yes I said chocolate omelette, but the souffle part is what makes this a totally viable recipe. Think chocolate souffle, and the whole concept becomes way less out there. An omelette you can have for breakfast, a snack or dessert. Not that there is anything wrong with having chocolate for dinner, I’ve done it on more than one occasion, but usually when I’ve had my fill of veggies for the day and just need to satisfy that craving in one fell swoop.
This chocolate omelette used to be a weekly staple, usually a Saturday or Sunday morning alternative just because I’d have the time to whisk it up…pun intended! An electric whisk is a must unless you have super strong forearms and/or a desire to create them whisking egg whites to stiff peaks!
The omelette is super thick and fluffy. A pinch of cream of tartar added to the egg whites when whisking is key to ensuring they hold on to their structure. I also semi steam the omelette to cook it through over a lower heat, covering the pan with some foil; if you’re lucky enough to have a fancy pants pan with a lid then of course make use of that!
And as if you needed an excuse to have chocolate for breakfast…it’s National Chocolate Week so it’s simply a must!
Chocolate Souffle OmelettePrint Recipe
- 1 egg yolk
- 10g raw cacao or cocoa powder
- 1 tsp vanilla extract
- 2 tsp maple syrup
- 1/2 cup (4) egg whites
- Pinch of cream of tartar
- To Serve...
- Goji Berries
- Fresh Berries
- Chocolate Ganache
Combine egg yolk through to maple syrup in a bowl.
Place egg whites into a clean jug with cream of tartar. Whisk to stiff peaks using an electric whisk.
Fold chocolate mixture into egg whites.
Grease an 8 - 10 inch pan with spray oil.
Heat over a low to medium heat. Pour in souffle mixture.
Cook for 3 minutes. Cover with a sheet of foil or a lid and cook for 2 -3 minutes more.
Carefully fold and slide out onto a plate.
Top as desired and serve immediately.