Chocolate Spaetzle (Paula Deen)

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READY IN: 20mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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