Molten Chocolate Omelette

Tender and ultra chocolaty with a molten lava center, this easy sweet omelette is the perfect fix whenever a chocolate craving strikes.

Course Dessert

Cuisine Japanese-Western

Keyword omelet

Level Beginner

Main Ingredient Chocolate, Egg

Diet Gluten-Free, Pescatarian, Vegetarian

Prep Time 4

Cook Time 5

Total Time 9

Servings serving

Calories 395kcal

Add 1 ½ tablespoons evaporated cane sugar to a mixing bowl and then sift in 7 grams cocoa powder.
1 ½ tablespoons evaporated cane sugar, 7 grams cocoa powder
Add 1 tablespoon heavy cream, 1 large egg, and ¼ teaspoon vanilla extract and whisk the mixture until smooth.
1 large egg, 1 tablespoon heavy cream, ¼ teaspoon vanilla extract
Heat an 8-inch non-stick omelette pan over medium heat and add 1 teaspoon cacao nibs. Toast them constantly, stirring until the nibs are chocolate brown and fragrant. Transfer them to a bowl and set aside.
1 teaspoon cacao nibs
Turn down the heat to low and add 1 teaspoon salted cultured butter. Swirl it around the pan to coat.
1 teaspoon salted cultured butter
Pour the chocolate omelette batter into the pan and cover it with a lid. Let the egg cook for 2 minutes.
Remove the lid and arrange 23 grams dark chocolate around half of the sweet omelette, leaving a border around the edges.
23 grams dark chocolate
Flip the side without the chocolate to fold the omelette in half. Cover the pan with the lid again and cook for another 2 minutes.
Serve your molten chocolate omelette with whipped cream and toasted cacao nibs.