Best 3 Chocolate Pasta With Chocolate Hazelnut Cream Sauce White Chocolate Shavings And Fresh Berries Recipes

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Indulge in a symphony of chocolate flavors with our tantalizing Chocolate Pasta with Chocolate-Hazelnut Cream Sauce, White Chocolate Shavings, and Fresh Berries. This delectable dish combines the richness of chocolate with the creaminess of hazelnut, creating a heavenly experience for your taste buds. Let your palate dance with the intricate flavors of our Chocolate Pasta, smothered in a luscious Chocolate-Hazelnut Cream Sauce. Elevate the symphony with delicate White Chocolate Shavings, adding a touch of sweetness and elegance. As a grand finale, vibrant Fresh Berries burst with tartness, providing a refreshing contrast to the chocolate extravaganza. Embark on this culinary journey and create an unforgettable chocolate masterpiece in your own kitchen. Prepare to be mesmerized by the harmony of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE HAZELNUT SAUCE



Chocolate Hazelnut Sauce image

Provided by Valerie Bertinelli

Categories     dessert

Time 10m

Yield 1 cup

Number Of Ingredients 6

1 cup chocolate hazelnut spread
1/2 cup heavy cream
1 teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch cayenne pepper, optional
Roasted hazelnuts, for serving, optional

Steps:

  • Combine the chocolate hazelnut spread, heavy cream, orange zest, vanilla and cayenne, if using, in a small pot over medium heat. Whisk until blended and hot, 3 to 4 minutes. Serve warm, poured over your favorite ice cream or dessert, topped with roasted hazelnuts, if using.

CHOCOLATE PASTA WITH CHOCOLATE HAZELNUT CREAM SAUCE



Chocolate Pasta With Chocolate Hazelnut Cream Sauce image

Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries -- Recipe courtesy Kelsey Nixon

Provided by Food.com

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus more if needed
1/4 cup unsweetened cocoa powder, preferably Dutch-processed
1/4 cup powdered sugar
1 pinch salt
3 large eggs, beaten
1 tablespoon chocolate syrup
1 teaspoon vanilla extract
1 cup heavy cream
1 cup chocolate hazelnut spread, such as Nutella
1 pinch salt
2 pints raspberries, for garnish
creme fraiche, for garnish
white chocolate shavings, for garnish
toasted hazelnuts, chopped and skinless, for garnish

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.

Nutrition Facts : Calories 723.7, Fat 33.7, SaturatedFat 24.4, Cholesterol 147.4, Sodium 136.2, Carbohydrate 93.2, Fiber 12.1, Sugar 37.7, Protein 14.1

CHOCOLATE PASTA WITH LIGHT CREAM SAUCE



Chocolate Pasta With Light Cream Sauce image

Make and share this Chocolate Pasta With Light Cream Sauce recipe from Food.com.

Provided by katielreeves

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup all-purpose flour
2 eggs
1/4 cup cocoa powder
1 1/2 teaspoons olive oil
4 tablespoons light butter
1 tablespoon flour
1 1/4 cups 1% low-fat milk
3/4 cup parmesan cheese

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.

Nutrition Facts : Calories 246.7, Fat 12.9, SaturatedFat 6.8, Cholesterol 94.3, Sodium 281.5, Carbohydrate 22, Fiber 1.8, Sugar 3, Protein 11.9

Tips:

  • To make the pasta extra rich and creamy, use heavy cream instead of milk.
  • For a more intense chocolate flavor, use dark chocolate instead of semisweet chocolate.
  • If you don't have chocolate hazelnut cream, you can make your own by blending together Nutella and heavy cream.
  • To make the white chocolate shavings, use a vegetable peeler to shave off thin strips of white chocolate.
  • For a more elegant presentation, pipe the chocolate hazelnut cream sauce onto the pasta using a pastry bag fitted with a star tip.
  • Garnish the pasta with fresh berries and chopped nuts for a pop of color and flavor.

Conclusion:

This chocolate pasta with chocolate hazelnut cream sauce is a decadent and delicious dish that is perfect for a special occasion. The rich and creamy sauce, combined with the tender pasta and sweet berries, creates a truly unforgettable meal. Whether you're serving it to friends or family, this pasta dish is sure to impress.

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