Chocolate Spaetzle

Serves: 2

Madilyn Boehm

1 January 1970

Based on User reviews:

53

Spice

53

Sweetness

48

Sourness

38

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

240 g

Creme Fraiche

2

Eggs

40 g

Chocolate (atomized)

130 g

Sugar

5 tsps

Salt (plus a pinch)

200 g

All-Purpose Flour

40 g

Cocoa Powder

1

Olive Oil

450 g

Strawberry (cleaned and hulled)

130 g

Egg White

90 g

Cocoa

30 g

Powdered Sugar (10x)

90 g

Cacao (nibs)

1

Water (pint)

450 g

Granulated Sugar

Directions:

1

Put the creme fraiche, eggs, and vanilla paste in the blender and puree

2

Pour the melted chocolate into the running blender

3

Puree until smooth and emulsified

4

Sift all the dry ingredients (sugar, 5 teaspoons salt, flour, cocoa powder, atomized chocolate) together into a large mixing bowl

5

Make a well in the center of the bowl

6

Stir the blended mixture into the dry ingredients

7

Let it rest 30 minutes at room temperature

8

Press mixture through a spaetzle press

9

Into a large pot of boiling water

10

Cook for 1 minute after they float

11

Drain

12

Put into a large bowl and toss with a pinch of salt and enough olive oil just to coat

13

Heat up a large griddle and coat with oil

14

Toss the cooked spaetzle onto the hot griddle with some drained macerated strawberries

15

Cook until the spaetzle has crisped up a bit Top with chocolate meringue, and strawberry sorbet

16

Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes

17

Yield: 2 to 3 servings Preheat oven to 200 degrees F

18

Whip whites and sugar together in a large mixing bowl with an electric mixer

19

Sift together cocoa and powdered sugar

20

Fold the dry ingredients into the meringue when it has reached full volume

21

Then fold in the cocoa nibs

22

Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick

23

Bake for about 1 hour or until the meringue is hard and completely dried out

24

Yield: 3 to 5 servings Heat the water and sugar in a saucepan until the sugar dissolves completely

25

Cool

26

Puree the strawberries with enough simple syrup to cover in the blender

27

Strain through a sieve

28

Stir the remaining simple syrup into the strained strawberry puree

29

Spin in an ice cream maker and freeze according to manufacturer's instructions

30

Yield: 1/2 gallon