Calling all chocolate lovers! Get ready to embark on a delectable journey with our sinfully delicious Chocolate Spätzle recipe, a unique and indulgent dish that combines the classic flavors of chocolate and pasta in a harmonious blend. Originating from the heart of Germany, Spätzle is a type of egg noodle traditionally made with flour, eggs, and salt. Our recipe adds a delightful twist by incorporating rich cocoa powder, resulting in a luscious chocolate-infused pasta that will tantalize your taste buds.
**For those seeking a sweet and savory combination, we also offer two additional variations:**
- **Chocolate Spätzle with Berries and Cream:** This recipe takes the chocolate Spätzle to new heights by pairing it with a medley of fresh berries and a dollop of creamy whipped cream. The tartness of the berries perfectly complements the richness of the chocolate, creating a symphony of flavors in every bite.
- **Chocolate Spätzle with Bacon and Walnuts:** Indulge in a symphony of textures and flavors with this savory variation. Crispy bacon and crunchy walnuts add a delightful contrast to the velvety chocolate Spätzle, creating a dish that is both satisfying and sophisticated.
Whether you prefer a sweet or savory indulgence, our Chocolate Spätzle recipes are sure to captivate your palate and leave you craving more. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave your taste buds dancing with delight!
CHOCOLATE SPAETZLE
Steps:
- Put the creme fraiche, eggs, and vanilla paste in the blender and puree. Pour the melted chocolate into the running blender. Puree until smooth and emulsified.
- Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl.
- Make a well in the center of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature.
- Press mixture through a spaetzle press.into a large pot of boiling water. Cook for 1 minute after they float. Drain. Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat.
- Heat up a large griddle and coat with oil. Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries. Cook until the spaetzle has crisped up a bit
- Top with chocolate meringue, and strawberry sorbet.
- Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.
- Yield: 2 to 3 servings
- Preheat oven to 200 degrees F.
- Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
- Bake for about 1 hour or until the meringue is hard and completely dried out.
- Yield: 3 to 5 servings
- Heat the water and sugar in a saucepan until the sugar dissolves completely. Cool. Puree the strawberries with enough simple syrup to cover in the blender. Strain through a sieve. Stir the remaining simple syrup into the strained strawberry puree.
- Spin in an ice cream maker and freeze according to manufacturer's instructions.
- Yield: 1/2 gallon
CHOCOLATE SPAETZLE (PAULA DEEN)
I saw this last night on Paula's Party and thought it sounded interesting. This would be perfect for Valentine's Day or some romantic meal.
Provided by Ducky
Categories Dessert
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1218.2, Fat 79.4, SaturatedFat 47.3, Cholesterol 351.1, Sodium 5949.7, Carbohydrate 122.6, Fiber 18.4, Sugar 16.1, Protein 29.9
SPAETZLE
Noodle-meets-dumpling: An Eastern European staple, spaetzle are tender and eggy and a great side dish for saucy mains or even a roast chicken.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
- Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using.
HOMEMADE SPAETZLE
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix the flour, eggs and a pinch of salt in a bowl, then gradually stir in up to 1 cup water to make a smooth, batter-like dough. Beat with a wooden spoon until bubbles form, then stir in the melted butter.
- Bring a large saucepan of salted water to a boil. Place about 1 cup of the dough in a colander with large holes; use a rubber spatula to push the dough through the holes and into the boiling water. (Or use a spaetzle press.) Cook for about 1 minute after the spaetzle float to the surface, then transfer with a slotted spoon to another colander. Repeat with the remaining dough. Rinse the spaetzle in cold water if not serving immediately and set aside.
- Before serving, saute the spaetzle in a skillet with the remaining 2 tablespoons butter until warmed through. Season with pepper and garnish with parsley.
DREAMY CREAMY HOT CHOCOLATE (PAULA DEEN)
Make and share this Dreamy Creamy Hot Chocolate (Paula Deen) recipe from Food.com.
Provided by 2bizzy
Categories Beverages
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well.
- Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL!
- Top with marshmallows if desired.
- Can be store in refrigerator up to 5 days. Mix well and reheat before serving.
Nutrition Facts : Calories 173.8, Fat 5, SaturatedFat 3.2, Cholesterol 16.9, Sodium 106.3, Carbohydrate 30.2, Fiber 1.8, Sugar 27.2, Protein 5
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
Tips:
- Use high-quality chocolate. The better the chocolate, the better your spaetzle will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overcook the spaetzle. Spaetzle should be cooked until it is just tender, about 2-3 minutes. If you overcook it, it will become tough and chewy.
- Serve the spaetzle immediately. Spaetzle is best served hot and fresh. If you let it sit for too long, it will start to lose its flavor and texture.
- Be creative with your toppings. You can top chocolate spaetzle with a variety of things, such as whipped cream, ice cream, fresh berries, or chopped nuts.
Conclusion:
Chocolate spaetzle is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover chocolate, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet treat, give chocolate spaetzle a try!
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