Chocolate Pasta With Chocolate Hazelnut Cream Sauce White Chocolate Shavings And Fresh Berries Recipes

CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE

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.

CHOCOLATE PASTA WITH LIGHT CREAM SAUCE

Steps:

• For the Chocolate Pasta:.
• Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.
• For the Parmesan Pasta Sauce:.
• In a saucepan, melt butter and add flour as for a cream sauce. Stir for 1 minute and then add milk. Heat and whisk until sauce thickens slightly. Add parmesan cheese and salt to taste. Serve immediately.

WHITE CHOCOLATE HAZELNUT SPREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil; grease with cooking spray.
• Combine white cake mix, milk, melted butter, and vanilla pudding mix in a large bowl; beat with an electric mixer until well blended and thick. Divide dough into 2 pieces.
• Place 1 piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and press the dough into the bottom of the baking pan.
• Bake in the preheated oven until dough is pale golden, about 10 minutes. Sprinkle half of the sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into the soft dough.
• Place chocolate hazelnut spread in a small microwave-safe bowl; heat on medium-high, stirring often, until melted, about 1 minute. Spread over dough.
• Place the second piece of dough between 2 large sheets of waxed paper; roll into a 9x13-inch rectangle. Peel off waxed paper and lay the dough over the chocolate hazelnut spread. Sprinkle remaining sliced almonds, white chocolate chips, white baking chocolate, and hazelnuts on top; press into dough with a spatula.
• Bake in the preheated oven until dough is golden brown, about 15 minutes. Let cool completely, about 1 hour. Refrigerate until firm, 3 to 4 hours. Cut into bars.

CHOCOLATE-HAZELNUT CREAM PIE

Steps:

• Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack. , Beat cream cheese, Nutella, confectioners' sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes., In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.