CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE, WHITE CHOCOLATE SHAVINGS AND FRESH BERRIES
Steps:
- For the pasta: Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.
- If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.
- Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.
- For the sauce: Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.
- Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.
- Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish.
CHOCOLATE HAZELNUT SAUCE
Steps:
- Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using.
HOME MADE CHOCOLATE PASTA
I wish I could claim this as my own recipe, but I found this online and it is exactly what I would have tried. So here I am giving it a home on Food.com until it's proper owner comes along. The original link is here = http://www.italian-cooking-made-easy.com/ChocolatePasta.html there are many other delightful recipes and ideas on the site, take a look. "The idea of chocolate pasta may sound strange, but once you try it you will love it! The great thing about homemade pasta is that you can flavor it any way you like. It is excellent served cold and can be made in advance for a quick dessert. Top it with whatever you like. Try adding raspberry sauce, or raspberry sauce with a little bit of liqueur mixed in. Toss the pasta with Grand Marnier or Amaretto, chocolate sauce and top with fresh whipped cream for a delicious treat."
Provided by Satyne
Categories Healthy
Time 18m
Yield 1 batch
Number Of Ingredients 7
Steps:
- In a large bowl, mix flour, cocoa powder and salt together with a wire whisk. Dump the flour mixture onto your work surface or in a large bowl. Make a deep well in the center of the mound and break the eggs into it. Mix the eggs with a fork, adding 1 Tbsp oil and 1 tsp vanilla. Stir with your fork until you form a soft dough. When you have formed a soft, dough ball, transfer it to a clean, floured working surface and knead for 5-10 minutes until the dough is soft, elastic and uniform in color. Cover the dough with plastic wrap and let it rest for an hour before rolling.
- Roll the dough through your pasta machine and use your spaghetti, linguini or fettuccine cutting attachment. Cook your pasta in unsalted, boiling water for 2 - 3 minutes. Drain thoroughly but do not rinse.
- Mound your warm pasta onto dessert plates and serve immediately with sauce, or chill to serve cold.
- Optional idea: You could substitute vanilla for mint essence, or even add a little fresh mint to turn this into choc mint pasta and most likely other essences would allow you to make any combination you liked.
Nutrition Facts : Calories 1218.1, Fat 28.2, SaturatedFat 7, Cholesterol 372, Sodium 306.6, Carbohydrate 205.8, Fiber 13, Sugar 27, Protein 39.4
CHOCOLATE PASTA WITH LIGHT CREAM SAUCE
Make and share this Chocolate Pasta With Light Cream Sauce recipe from Food.com.
Provided by katielreeves
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For the Chocolate Pasta:.
- Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.
- For the Parmesan Pasta Sauce:.
- In a saucepan, melt butter and add flour as for a cream sauce. Stir for 1 minute and then add milk. Heat and whisk until sauce thickens slightly. Add parmesan cheese and salt to taste. Serve immediately.
Nutrition Facts : Calories 246.7, Fat 12.9, SaturatedFat 6.8, Cholesterol 94.3, Sodium 281.5, Carbohydrate 22, Fiber 1.8, Sugar 3, Protein 11.9
CHOCOLATE HAZELNUT SAUCE
A delicious chocolae sauce for ice cream. This is one of my favorite Christmas homemade gifts aswell as a great hostess gift.
Provided by Teri Manning
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy sauce pan melt the chocolate and the butter over low heat stirring frequently.
- Stir in evaporated milk and sugar.
- Cook and stir over medium heat, about 5 minutes or until the mixture is slightly thickened and bubbly.
- Remove from heat.
- add the hazelnut liquor and stir til smooth.
- cool then pour into clean jars.
- refrigerate safe up to 1 month.
Nutrition Facts : Calories 361.3, Fat 25.8, SaturatedFat 16.1, Cholesterol 42.7, Sodium 131.4, Carbohydrate 35.6, Fiber 3.5, Sugar 25.2, Protein 5.7
HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream
Provided by Emma Lewis
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
- Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
- For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.
Nutrition Facts : Calories 780 calories, Fat 69 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
SAVOURY CHOCOLATE PASTA
While seeking a unique homemade pasta that would stand up to bold dishes like Osso Bucco or Lamb Shanks, I decided to add chocolate to the mix. Often thought of as only being used in sweets, chocolate has a savoury side that creates deep undertones of flavour.
Provided by Barnacle B.
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, salt and cocoa powder to consistent blend add additional cocoa powder for darker colour.
- Form well and crack eggs into well.
- Mix dough adding additional flour to reach playdough like texture.
- Wrap dough in plastic wrap and let rest in fridge for 1 hour.
- Using pasta maker, roll dough sheets to desired thickness and then cut into fettuccine or your favourite shape.
- Boil in salted water until pasta floats.
Nutrition Facts : Calories 191.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 139.5, Sodium 93.1, Carbohydrate 29, Fiber 2.1, Sugar 0.2, Protein 9.5
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