A Word From The Cook

“Chocolate pasta is not sweet, but its chocolate flavor is pronounced.  Try it with any of our 3 favorite recipes. From Simple Strawberries, to German Chocolate Pasta, to our sweet & savory Ginger Pear Flambé with Bleu cheese preparation.  They’re all sweet ways to serve pasta for dessert! ”

Recipe

Prep Time:

Each of the 3 preparations takes about 20 minutes.

Serves:

6-8 Dessert Servings

Ingredients:

  • 1 - Simple Strawberry with Hazelnut Spread
  • 1 Pint fresh strawberries
  • 1/2 Cup Hazelnut spread (or prepared chocolate sauce)
  • 4 Ounces bittersweet chocolate
  • Optional: Fresh mint sprigs and 2 tablespoons powdered sugar for garnish.
  • 2 - German Chocolate Pasta
  • 2 Egg yolks
  • 1/2 Can (6 oz.) evaporated milk
  • 1 Teaspoon vanilla
  • 3/4 Cups sugar
  • 1/3 Cup butter
  • 1/2 Pkg. (3.5 oz.) coconut (approx. 1 ½ cups)
  • 1 Cup chopped pecans
  • 3 - Pear Ginger Flambé with Blue Cheese
  • 4-5 Red or bosc pears
  • 1/4 Cup unsalted butter
  • 2 Tablespoons Grand Marnier or Brandy
  • 1/4 Cup crystalized ginger (chopped)
  • 1/4 Cup crumbled bleu cheese, plus 2-3 tablespoons for garnish
  • For all the recipes above:
  • 1 Pound chocolate pasta (we like 18th Avenue Pasta Company's handcrafted chocolate pasta) 
  1. Step 1 – Simple Strawberry with Hazelnut Spread
    1. Slice strawberries into quarters lengthwise and set aside.
    2. Create chocolate shavings by running a sharp knife or vegetable peeler against the chocolate, working away from you (as shown)
    3. Boil pasta according to package instructions.
    4. Drain pasta and return to warm pan.
    5. Add prepared hazelnut (Nutella) or chocolate sauce (Frans) and toss to coat pasta.
    6. Serve on dessert plates, topped with fresh berries.
    7. Garnish with mint sprig and sprinkle with powdered sugar if desired.
    8. Note: These preparations taste yummy warm and when they’ve cooled down on the plate. So serve it immediately, or let it cool and then serve it.
  2. Step 2 – German Chocolate Pasta
    1. Whisk together egg yolks, milk, and vanilla in large saucepan until blended.
    2. Add sugar and butter and cook on medium heat approx. 12 minutes, until thickened and golden brown (stirring constantly).
    3. Remove from heat.
    4. Add coconut and pecans 3/4 cup chopped pecan and mix well. (Reserve 1/4 cup pecans for garnish.)
    5. Cool slightly while you prepare pasta.
    6. Boil pasta according to package instructions.
    7. Drain pasta and return to warm pan.
    8. Add coconut mixture and toss to coat pasta.
    9. Divide among dessert plates and garnish with chopped pecans.
    10. Note: These preparations taste yummy warm and when they’ve cooled down on the plate. So serve it immediately, or let it cool and then serve it.
  3. Step 3 – Pear Ginger Flambé with Blue Cheese
    1. Peel, core, and slice pears lengthwise.
    2. Heat butter in a saute pan over medium heat.
    3. When butter begins to sizzle, add pears. Gently toss to coat them as they begin to cook down and soften. Take care not to break the pears.
    4. Add liquor to the pears and light quickly, before the alcohol has a chance to burn off. Flame can go as high as a foot above the pan, but will burn down in a minute or so. Stand back from the pan after lighting and let the flambé caramelize the pears as they cook. Swirl the pan once or twice while it cooks down.
    5. Add ginger into the hot mixture and cook 1-2 more minutes.
    6. Remove pears from heat and boil pasta according to package instructions.
    7. Drain pasta and toss gently with 1/4 cup blue cheese.
    8. Divide pasta among dessert plates and top with pears.
    9. Garnish with remaining cheese and and ginger.
    10. Note: These preparations taste yummy warm and when they’ve cooled down on the plate. So serve it immediately, or let it cool and then serve it.