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Garrett Kern's Chocolate Pasta

Chocolate Pasta
An interesting and tasty dessert alternative!
skill level
Easy
time
60-120min
servings
4 to 6
cost
$
Contributed by :
Pasta for dessert? This chocolate pasta is just that and certainly worth a try for an adventuresome eater.
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ingredients
  • For the Chocolate Pasta Dough:
  • 5.6 ounce (1 cup) all purpose flour
  • 1.6 ounce (1/ cup) dutch process cocoa powder
  • 0.8 ounce (1/8 cup) powdered sugar
  • Pinch of kosher salt
  • 7 egg yolks (about 4 1/2 oz.)
  • 1/2 ounce vegetable oil (11/2 tsp.)
  • 1 ounce whole milk (1 tablespoon)
  • All purpose flour (for dusting)
  • Granulated sugar as needed
  • 4 ounce (1/4 cup) chocolate syrup
  • For the Raspberry Purée:
  • 1 pint fresh raspberries
  • Pinch of kosher salt
  • Powdered sugar to taste
  • For the Vanilla Creme Anglaise:
  • 12 ounce (11/2 cups) whole milk
  •  2 ounce (1/2 cup) granulated sugar
  •  1 vanilla bean
  • 2 egg yolks
  • To Assemble:
  • Fresh raspberries for garnish
  • White chocolate for garnish
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5.6 ounce (1 cup) all purpose flour
     1.6 ounce (1/4 cup) dutch process cocoa powder
     0.8 ounce (1/8 cup) powdered sugar
    For the Chocolate Pasta Dough: Sift together the flour, cocoa powder, and powdered sugar.
  • 2
    Pinch of kosher salt
    7 egg yolks (about 41/2 oz.)
    1/2 ounce vegetable oil (11/2 tsp.)
    1 ounce whole milk (1 tablespoon)
    In a separate container combine well the salt, egg yolks, vegetable oil, and whole milk. Use a blender for the best results. 
  • 3
    All purpose flour (for dusting)
    Transfer the dry ingredients to a large bowl and create a well in the center. Add the liquid mixture to the well and, using a fork or your fingers, slowly incorporate the dry mixture into the liquid, incorporating the dry mix from the edges of the well. Once the mixture comes together into a loose and sticky dough, begin kneading on a clean surface, dusting with more flour as necessary. Knead for 5-10 minutes, or until a smooth, stiff dough is achieved. Wrapped in plastic and allow to rest at room temperature for one hour.
  • 4
    Granulated sugar as needed
    4 ounce (1/4 cup) chocolate syrup
    After one hour, cut the dough into four even pieces and gradually roll on a pasta machine to the third lowest setting. Dust well with more flour between passes in the machine. Using the fettuccine die on your pasta machine or a pizza wheel, if cutting by hand, cut the pasta sheets into wide noodles.
  • 5
    1 pint fresh raspberries
    Pinch of kosher salt
    Powdered sugar to taste
    Bring a large pot of water to a boil. Season heavily with granulated sugar (about 1 part sugar to 8 parts water). Boil the pasta for 5 to 7 minutes, or until tender. Drain well and rinse in cold water to chill. Toss the pasta with the chocolate syrup and refrigerate.
  • 6
    12 ounce (11/2 cups) whole milk
     2 ounce (1/2 cup) granulated sugar
     1 vanilla bean
    2 egg yolks
    For the Raspberry Purée: Place raspberries in the cup of a blender. Add salt and blend on high until smooth and liquid. Add sugar if needed. Pass the purée through a fine mesh strainer and refrigerate.
  • 7
    Fresh raspberries for garnish
    White chocolate for garnish
    For the Vanilla Creme Anglaise: In a small saucepan, combine the milk and sugar. Cut the vanilla bean in half lengthwise and remove the seeds by scraping with a paring knife. Add the seeds and pod to the milk mixture. Heat gradually on medium flame while stirring with a whisk. When the sugar has dissolved whisk in the egg yolks. Continue to heat, stirring constantly, until the mixture reaches 180° F. Remove from heat and chill thoroughly.
  • 8
    To Assemble: Spread about ¼ cup raspberry puree on a small plate. Place 3-4 oz. of chilled chocolate pasta on top of the purée. Drizzle vanilla creme anglaise around the pasta. Place three fresh raspberries on top of the pasta and, using a microplane, grate white chocolate overtop to mimic parmesan cheese. Enjoy!  For more of Garrett Kern's recipes click here.
 
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