This post is also available in: French
I guess that it has happened to you before. Leftover egg yolks or whites. It’s always the same problem. What to do with them ? I freeze them. You can freeze the whites just like that. I put them in a heavy freezer bag, write the weight and date on it and here you go. Same with egg yolks, you just have to mix them with a little honey (corn syrup, agave syrup .. etc) prior to freeze to inhibit them from getting lumpy during storage. You can keep them in your freezer one year.
The thing is I always forget that I have egg whites or yolks in my freezer and what happened is that I had to use all those egg whites and egg yolks I had. For the egg whites it was easy I used them for some macarons (that you will see on the blog I guess), but the egg yolks .. I looked everywhere one more time and apart from creme brulée, ice cream and such I couldn’t find anything.
I needed something that I could easily bring to work. Plus I’m alone at home now and I had 10 egg yolks to use ! Yes you read right. TEN… I couldn’t find anything helpful so I decided to create my own recipe. I remembered making truffles for my mom when I was younger and remembered as well that egg yolks were involved. So I decided to try to bake some Dark Chocolate Truffle Brownies.
They were great. Tested and approuved by a flight crew and dancers ( my brother brought them over at his rehearsals). Those brownies are just Heaven … You need to eat them just warm they will be even better … You can easily divide the recipe and use only 5 egg yolks …
Now you know what to do with your egg yolks next time ! Let me know what you think !
Dark Chocolate Truffles Brownies (yield 12 / 16 squares) :
– 190g / 6.7 oz / 1 & 1/2 cup All-Purpose flour
– 1/8 tsp salt
– 170 g /6 oz/ 10 egg yolks
– 1 Tbsp pure vanilla extract
– 80g / 2.8 oz / 1/3 cup heavy cream
– 340 g / 12 oz dark chocolate , chopped
– 30g / 1 oz / 1/4 stick of butter, cubed
– 1 tsp espresso powder
– 180 g / 6.3 oz/ 3/4 cup packed brown sugar
– 200g / 7 oz / 1 cup granulated sugar
– 240g / 8.4 oz / 2 cup pecans, toasted and coarsely chopped (optional)
– Preheat the oven to 350°F (180°C). Butter an 8×8 pan or line it with aluminium foil ( leaving a 2-inch overhang on two sides ).
– Spread the pecans in a single layer on parchment paper on a baking sheet.
– Bake them for 10 minutes, until they are light brown and fragrant. Check the nuts frequently and stir them to ensure even toasting. Cool them prior to chop them. Set aside.
– Sift and whisk together the flour and salt. Set aside.
– Chop dark chocolate into small bits, and combine with espresso powder in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate is melted, about 2 minutes. Add butter. Stir until smooth and glossy. Remove from heat and stir in the sugars . Whisk until combined. Set aside to cool. It should be room temperature.
– Lightly whisk your 10 egg yolks . While still whisking , incorporate the lukewarm heavy cream and the vanilla. Then incorporate the chocolate mixture . Whisk until combined but be careful to not overmix it.
– Then stir in the dry ingredients in 3 additions, mixing well after each addition (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). One more time be really gentle, be careful not to overbeat it !
– Stir in the pecans.
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 40 minutes or until a toothpick comes out with a few moist crumbs sticking to it.
– Remove brownies from oven and place them on a wire rack to cool completely.
– Once cooled, Using aluminium overhang, lift them from pan and transfer to a cutting board; cut into 12 or 16 squares.
– Eat them all or try not to !
Bon Appétit !