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Chocolate Spaghetti
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March 2005
Updated February 2009

Product Reviews / Main Nibbles / Desserts

Dessert Pasta

Page 4: Chocolate Spaghetti With Whipped Cream, Sliced Strawberries & Cacao Nibs

 

This is Page 4 of a 9-part article. Click the black links below to view the other pages.

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Chocolate Spaghetti With Whipped Cream, Sliced Strawberries & Cacao Nibs

This recipe for homemade chocolate spaghetti comes from Emeril Lagasse (www.emerils.com). Here, what could sound like kiddie fare becomes a sophisticated melding of flavors with liqueur and cacao nibs.

Ingredients

  • 2-3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons confectioners’ sugar plus 3 tablespoons confectioners’ sugar
  • Pinch salt
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons walnut oil or vegetable oil
  • 1-½ cups cold heavy cream
  • 1 tablespoon Nocello or brandy
  • 1/2 cup thinly sliced fresh strawberries
  • 1/2 cup cacao nibs or finely chopped semisweet chocolate

Preparation

  1. Into a large bowl or on a work surface, sift together the flour, cocoa, 3 tablespoons sugar and salt. Make a well in the center and add the eggs a bit at a time, working them into the dry ingredients using a circular motion with your hands. Continue working in the eggs, and add the vanilla and oil, until a sticky dough is formed.
  2. Knead the dough on a lightly floured surface until it is smooth and elastic, and is no longer sticky. (Alternatively, place the dry ingredients in the bowl of a food processor, add the eggs, vanilla and oil, and pulse to form a ball of dough. Turn out onto a work surface and work to a smooth dough.) Cover with plastic wrap and let rest for 20 minutes.
  3. Divide the dough into 4 fist-sized pieces and flatten into disks. One at a time, roll out each dough piece through the widest setting of a pasta machine, according to the manufacturer’s instructions. Remove, fold into thirds and repeat. Continue rolling through the machine 4 times, dusting lightly with flour to keep from sticking. Decrease the roller size down 1 notch, and roll through once, passing the dough through each setting twice until the desired thickness is reached and cut into spaghetti strands. Let dry briefly while assembling the “sauce.”
  4. In a medium bowl, beat the cream with an electric mixer at medium speed until it becomes thick and frothy. Beating, add the 3 tablespoons of sugar and Nocello, and beat until soft peaks form, being careful not to over-beat. Set aside until ready to serve.
  5. When ready to serve, bring a pot of salted water to the boil and cook the pasta until just al dente, about 2 minutes. Drain in a colander. Place the drained pasta in a large pasta bowl and toss with the whipped cream, strawberries and nibs. Serve immediately.

 

Continue To Page 5: Fettuccine Alfredo With Crème Anglaise

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