French-style Sweet Omelet Souffle


1-1/4 cups fresh mixed berries, such as raspberries, red currants, or blueberries
2 teaspoons raspberry preserves
1 ounce semisweet chocolate, coarsely chopped
1 egg yolk
1-1/2 tablespoons superfine sugar, plus an extra 2 teaspoons (or the same quantity of granulated sugar processed in a food processor for 1 minute)
1 teaspoon vanilla paste or extract
2 egg whites
1 tablespoons unsalted butter
confectioners’ sugar, for dusting


  1. Put the berries and preserves into a saucepan and cook over medium heat for I minute, or until the berries start to puff up. Remove from the heat and put aside.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
  3. Put the egg yolk, the 2 teaspoons of superfine sugar, and the vanilla into a bowl and mix together, then stir in the chocolate.
  4. In a clean, dry bowl, whisk the egg whites to stiff peaks, adding the remaining superfine sugar a little at a time. Fold one-quarter of the egg whites into the chocolate to loosen the mixture, then fold in the remaining whites.
  5. Melt the butter in a small 6-1/2-inch diameter flameproof nonstick skillet over medium heat, and meanwhile preheat the broiler to medium-high. Spoon the chocolate mixture into the skillet, making sure it is an even layer, and cook for 2-3 minutes, then place under the broiler for 1 minute, or until set, making sure it does not burn.
  6. Spoon the berry mixture over one half of the omelet. Fold the omelet over to enclose the filling, then dust with confectioners’ sugar. Serve immediately.


Use egg whites at room temperature to get the most volume when whisking.

Makes 1 serving.

Source: Chocolat