Friday, March 29, 2013

Chocolate Dessert Pasta with Chocolate Cream Cheese Raspberry Sauce

Easter is upon us...and there's just something remarkably traditional about chocolate for this holiday right? I don't know why my thoughts have turned to chocolate pasta. Maybe it is the eggs and the chocolate in the noodles that made me think of Easter. Maybe I'm just a little bit of a freak-o-nature when it comes to chocolate in general.  If I was absolutely honest, I'd say that I don't really need a holiday for the advent of a chocolate dessert but I do love that I have a Upcoming Class on Tuesday with my darling friend Matthew Grunwald here in Arizona. Matt is making some crazy-delicious homemade ravioli and I'm covering dessert. 

That being said, I can't help but share this great recipe using food storage ingredients from my friends down at Honeyville Farms to celebrate the class and give those of you who are out of town the chance to share in the happiness! I'm their company chef if you're wondering how I'm connected to Honeyville Farms. I couldn't be happier with them as a company and as dear friends. As far as's your little piece of happiness right here darlings!

Tess' Chocolate-Hazelnut Dessert Pasta
For the pasta: Sift together the flour, cocoa, cocoa mix, egg crystals and salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center and add water, oil and emulsion. 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. 

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 (below) and a little of the pasta cooking water to help with the consistency. 
Cream Cheese Chocolate Hazelnut Sauce:
8 oz dark chocolate (chopped), 6 oz heavy cream, ¼ cup cream cheese, ¼ cup  Hazelnut Hot Cocoa Mix, ¼ cup freeze-dried raspberries, ¼ tsp orange brandy or hazelnut LorAnn flavored oil, ½ cup toasted hazelnuts for garnish.
Directions: Place the chocolate in a metal bowl. Simmer the cream, cream cheese, coco mix raspberries and flavored oil together until cream cheese is melted and mixture begins to boil. Pour over chocolate and whisk until smooth. Pour warm over chocolate pasta. Toss. Garnish with toasted hazelnuts and fresh berries if desired.

There you go my darlings! Make some delightful chocolate pasta. It's a really remarkable dessert!

Always My Very Best,
Your Friend Chef Tess

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