Recipes by their Ingredients

egg yolks

  • Chocolate Mousse

    Chocolate Mousse
    Chocolate Mousse
    (Serves 6)

    ¾ cup semi-sweet chocolate chips
    3 tblsp water
    3 egg yolks, lightly beaten
    4½ tsp vanilla extract
    1½ cups heavy whipping cream
    3 tblsp sugar, fine


    Mix the chocolate and water in a double boiler and melt.

    Add a small amount of the melted chocolate to the egg yolks, then add the yolks to the chocolate mix, mix well and cook for 2 minutes. Stir in the vanilla. And set aside.

    Beat the cream until it begins to thicken, then add the sugar and beat until stiff peaks form.

    Fold the chocolate into the cream. Refrigerate for 2 hours.

  • Hollandaise Sauce

    Hollandaise Sauce
    Hollandaise Sauce
    (Serves 2)
    2 tblsp water
    4 egg yolks
    ¾ cup clarified butter,(2 sticks),(ghee),
    juice of 1 lemon (@1 tblsp)
    NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!


    Combine the yolks and water over low heat. I use a double boiler.
    Stir quickly with a whisk until it becomes smooth and creamy.
    Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.

    At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.

    A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!


  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Pastry Cream

    Pastry Cream
    Pastry Cream
    (makes enough for @ 12 cream puffs)
    1 cup milk, scalded
    ½ tsp vanilla OR a half vanilla bean split and scraped for its seeds
    3 egg yolks
    ¼ cup sugar
    2 tblsp flour
    ½ tblsp butter

    NOTES: Rinsing your sauce pan in cold water before adding the milk will help to prevent burning of the pastry cream.


    Beat the egg yolks with the sugar until thick and light colored.

    Add the flour and whisk in the boiled milk.
    Stir constantly over low heat, with the whisk until the mixture is smooth and thick.

    Add the vanilla and a 1/2 tblsp butter, stirring until the butter melts.

    Some people like to press the cream through a strainer, for a finer consistency and to make sure there are no lumps.

    Cool in an ice bath before refrigerating and then cover the pastry cream with a piece of wax paper, making sure there's no air between the wax paper and the cream, then cover with plastic wrap until ready to use, up to 1 week.