Chocolate spaetzle

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
244g creme fraiche
2 eggs
2 tsps vanilla paste or essence
56g dark chocolate, melted
28g sugar
5 tsps salt, plus a pinch
200g plain flour
40g cocoa powder
40g atomised chocolate (note: atomised chocolate is a cocoa powder that dissolves instantly in hot water)
Olive oil
Macerated strawberries, recipe follows
Chocolate meringue, recipe follows
Strawberry sorbet, recipe follow

For the macerated strawberries

300g fresh halved strawberries
120ml simple syrup (equal parts water and sugar heated until sugar dissolves; cool)

For the chocolate meringue

125g egg whites
125g sugar
21g cocoa
28g icing sugar
21g cacao nibs

For the strawberry sorbet

450g strawberries, cleaned and hulled
475ml water
450g granulated sugar
1) 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.

2) Sift all the dry ingredients (sugar, salt, flour, cocoa powder, atomised chocolate) together into a large mixing bowl.

3) Make a well in the centre of the bowl. Stir the blended mixture into the dry ingredients. Let it rest 30 minutes at room temperature.

4) 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.

5) 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.

6) Top with chocolate meringue, and strawberry sorbet.

7) For the macerated strawberries, toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.

Yield: 2 to 3 servings

For the chocolate meringue:
1) Preheat oven to 90 degrees C.

2) 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.

3) Spread the chocolate meringue onto a parchment paper lined baking sheet, sprayed with nonstick spray, about 6-mm thick.

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

Yield: 3 to 5 servings

For the strawberry sorbet:
1) 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.

2) Freeze in an ice cream maker and freeze according to manufacturer's instructions.

Yield: 2 litres

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