This elegant dessert transforms the concept of pasta into a decadent treat. Rich cocoa and dark chocolate are kneaded into a soft dough, rolled thin, and cut into delicate tendrils that cook in just minutes. The result is a tender, slightly sweet base that perfectly balances the bright, tangy acidity of the fresh raspberry sauce. The sauce is simple yet sophisticated, made by simmering berries with sugar to create a smooth, seedless coulis. It’s a stunning presentation for dinner parties or a special weekend indulgence. The contrast between the earthy chocolate pasta and the fruity, floral raspberries creates a memorable flavor profile that feels both luxurious and homemade.
Chocolate Pasta Tendrils With Raspberry Sauce
Description
This elegant dessert transforms the concept of pasta into a decadent treat. Rich cocoa and dark chocolate are kneaded into a soft dough, rolled thin, and cut into delicate tendrils that cook in just minutes. The result is a tender, slightly sweet base that perfectly balances the bright, tangy acidity of the fresh raspberry sauce. The sauce is simple yet sophisticated, made by simmering berries with sugar to create a smooth, seedless coulis. It&# 226;ÂÂs a stunning presentation for dinner parties or a special weekend indulgence. The contrast between the earthy chocolate pasta and the fruity, floral raspberries creates a memorable flavor profile that feels both luxurious and homemade.Ingredients
Directions
-
In a food processor, combine flour, cocoa powder, icing sugar, and lightly beaten eggs.
-
Pulse until the mixture begins to clump, then process until a soft dough ball forms.
-
Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes until smooth and elastic.
-
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
-
Cut the dough in half and roll one half through a pasta machine, starting at the widest setting and gradually working to the thinnest setting (1mm).
-
Run the thin sheets through the machine's cutting attachment to create 1mm wide strips (tendrils).
-
Bring a large pot of salted water to a rolling boil.
-
Add the chocolate pasta tendrils and cook uncovered for about 3 minutes, or until just tender but still firm.
-
Drain the pasta immediately and rinse thoroughly under cold running water to stop the cooking process.
-
Drain well and set aside on a plate or tray.
-
For the sauce, combine raspberries, castor sugar, and water in a small saucepan.
-
Heat over medium heat, stirring constantly until the sugar dissolves and the berries begin to soften.
-
Cook uncovered for about 3 minutes until the berries are soft and the mixture is syrupy.
-
Press the mixture through a fine-mesh sieve to remove seeds, discarding the solids.
-
Cover the raspberry sauce and refrigerate until completely cold.
-
To serve, arrange the cold chocolate pasta tendrils on plates and drizzle generously with the chilled raspberry sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300.3kcal
- % Daily Value *
- Total Fat 5.1g8%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 4.8mg1%
- Total Carbohydrate 54.5g19%
- Dietary Fiber 3.3g14%
- Sugars 7.1g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
