An interesting and tasty dessert alternative!
ingredients
ingredients
method
step-by-step directions

Garrett Kern's Chocolate Pasta

  • 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
step-by-step directions
  • For the Chocolate Pasta Dough: Sift together the flour, cocoa powder, and powdered sugar.
  • In a separate container combine well the salt, egg yolks, vegetable oil, and whole milk. Use a blender for the best results. 
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Similar categories: Desserts Courses & Meals
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