DARK CHOCOLATE AND MAPLE SOUFFLED OMELETTE

A thick and fluffy dark chocolate soufflé omelet topped with maple syrup, best enjoyed with fruit and whipped cream.

This omelet is best served hot, but if there is any leftover, it will keep for 5 days in the refrigerator.

You will find this recipe and many others in Juliette's recipe book .

Preparation: 15 minutes

Cooking time: 15 minutes

Yield : 4 servings

Ingredients :

-Butter to grease the pan

-40 g (¼ cup) of 55% cocoa dark chocolate , chopped

-6 eggs, whites and yolks separated

-160 g (2/3 cup + 1 tbsp) of sugar

-1 tbsp cocoa

-1 knob of butter

Toppings : whipped cream, maple syrup, fresh fruit

Recipe :

1. Preheat oven to 350F (175C) and generously butter an ovenproof skillet.
2. In a large bowl, microwave the dark chocolate, stirring every 15 seconds. Do not overheat the chocolate.

3. Whisk in the melted chocolate, adding the egg yolks, half of the sugar and the cocoa.
4. Using an electric mixer, beat the egg whites until stiff, adding the other half of the sugar at the end.

5. Incorporate the egg whites into the chocolate mixture, working quickly, taking care not to whisk but to fold the egg whites.

6. In a buttered skillet, heat the knob of butter. Pour the omelet mixture into the skillet. Cook for 5 minutes over medium heat, without stirring.

7. Place the pan in the oven and bake for 10 minutes, or until the omelet is puffed and golden brown.

8. Carefully remove the pan from the oven and serve immediately, garnished with maple syrup, whipped cream, and fresh fruit.

CHOCOLATE AND MAPLE SOUFFLÉ OMELETTE

A thick and fluffy chocolate soufflé omelette, garnished with maple syrup, delicious with fruits and whipped cream. This omelette is best served warm, but if there are leftovers, it can be stored in the fridge for 5 days.

This recipe can be found in Juliette's recipe book , with chocolatey recipes for every occasion, including savory dishes!

Preparation : 15 minutes

Cooking: 15 minutes

Yield: 4 servings

Ingredients:

-Butter for greasing the skillet

-40 g (¼ cup) dark chocolate, chopped (55% cocoa)

-6 eggs, separated into whites and yolks

-160 g (2/3 cup + 1 tbsp) sugar

-1 tbsp cocoa powder

-1 knob of butter

-Toppings: whipped cream, maple syrup, fresh fruits

Recipe:

1. Preheat the oven to 350F (175C) and generously grease an oven-safe skillet.
2. In a large bowl, heat the dark chocolate in the microwave, stirring every 15 seconds. Do not overheat the chocolate.
3. Once melted, whisk in the egg yolks, half of the sugar, and cocoa powder.
4. Using an electric mixer, beat the egg whites until stiff peaks form, gradually adding the remaining sugar at the end.
5. Gently fold the egg whites into the chocolate mixture, being careful not to overmix.
6. In the greased skillet, melt the knob of butter. Pour the omelette mixture into the skillet. Cook for 5 minutes over medium heat without stirring.
7. Transfer the skillet to the oven and bake for 10 minutes, or until the omelette is puffed up and golden.
8. Carefully remove the skillet from the oven and serve immediately, garnished with maple syrup, whipped cream, and fresh fruits.