CHOCOLATE DESSERT PASTA
Make and share this Chocolate Dessert Pasta recipe from Food.com.
Provided by nvermd
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, combine 1/4 cup milk and cornstarch mixing until smooth.
- Add cocoa, sugar, cinnamon and remaining milk.
- Heat just until boiling, stirring constantly.
- Cook one minute until sauce is thickened.
- Pour sauce over pasta and combine.
- Top each serving with your choice of creme fraiche, sour cream or vanilla yogurt.
Nutrition Facts : Calories 346, Fat 3.6, SaturatedFat 1.3, Cholesterol 50.3, Sodium 86.1, Carbohydrate 66.8, Fiber 3.9, Sugar 13.7, Protein 14
CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE
Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries -- Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 723.7, Fat 33.7, SaturatedFat 24.4, Cholesterol 147.4, Sodium 136.2, Carbohydrate 93.2, Fiber 12.1, Sugar 37.7, Protein 14.1
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 LOVERS FETTUCCINE A LA MODE
What a stand-out dessert after a romantic or everyday meal!
Provided by sweetlittlejean
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy, about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled, about 5 minutes.
- Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled, at least 15 minutes.
- Lightly whisk the whipped cream, sugar, vanilla extract, and cocoa powder together in a small bowl until thoroughly combined.
- To make the desserts, divide the chocolate fettuccine between 4 dessert plates.
- Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.
- Place 1/2 cup of vanilla ice cream onto the whipped cream.
- Spoon 2 tablespoons chocolate topping onto each dessert to serve.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 88.6 g, Cholesterol 49.5 mg, Fat 13.9 g, Fiber 4.5 g, Protein 15 g, SaturatedFat 8.1 g, Sodium 215.1 mg, Sugar 38.6 g
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.
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