Chocolate Spaetzle Recipes

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

SPAETZLE II

Steps:

• Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.

CHOCOLATE SPAETZLE (PAULA DEEN)

Steps:

• In blender, puree creme fraiche, eggs & vanilla extract.
• Pour melted chocolate into running blender and puree until smooth and emulsified.
• Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate).
• Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
• Let ir rest 30 minutes at room temperature.
• Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
• After they float, cook for 1 additional minute.
• Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
• Heat a griddle or large pan and coat with oil.
• Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
• Top with chocolate meringue and strawberry sorbet.

SPAETZLE

Steps:

• Sift the flour into a bowl and make a well in the center. Beat the eggs, salt, water and nutmeg and pour a little into the well. Using a hand held blender with a kneading attachment, mix the liquid into the flour, working outward from the center. Gradually add the remaining liquid, taking care not to let any lumps form. Beat the dough until it forms bubbles. Cut the dough into pieces using a spaetzle grater or a sieve with large holes. Drop the cut dough into the boiling, salted water, and simmer until the spaetzle floats to the top. Place the cooked spaetzle in a colander and rinse with cold water. Melt the butter in a saute pan, toss in the spaetzle and brown in the butter.

SPAETZLE

Steps:

• In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.