Chocolate Omelet "Souffle"

Chocolate Omelet Souffle Recipe

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Mikekey *


This is from Griswold and Wagner Cast Iron Cookbook.

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10 Min
45 Min


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

How to Make Chocolate Omelet "Souffle"


  • 1Preheat oven to 425F.
  • 2Toss 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.
  • 3In a bowl, beat the eggs and cream to blend. Add the melted chocolate and beat vigorously until frothy.
  • 4Heat a 10-inch cast iron skillet over medium heat until just hot. Add butter and walnuts and cook for 30 seconds.
  • 5Pour 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.
  • 6Serve with a dollop of sweetened whipped cream.

Printable Recipe Card

About Chocolate Omelet "Souffle"

Course/Dish: Chocolate
Main Ingredient: Eggs
Regional Style: American

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