Show-Stopping Chocolate Pasta
In the late 1990s, I was frequently invited to do on-air, live cooking segments on AMLA. I always wanted to do something remarkable… a recipe that would tempt the taste buds of the hosts, Cristina Ferrare and Steve Edwards. On one occasion Cristina was being a bit difficult. While she loved all the ingredients I had chosen for the recipe, she didn’t think they should be mixed together. She made such a fuss, but in the end decided to let the audience decide my fate with a tasting. They loved it! After this, I was invited back often to produce outrageous chocolate desserts, including this one.
Makes 4-6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Level **
Special Toolbox:
8-quart pot
Ice cream scoop
1 cup granulated sugar
1 tablespoon canola or other unflavored vegetable oil
8 ounces fettuccini
4 tablespoons unsalted butter
1 cup fresh raspberries, blueberries, boysenberries, sliced strawberries, or canned cherries, drained.
¾ cup Dark Chocolate Ganache, at room temperature
4 to 6 scoops strawberry ice cream
½ cup White Chocolate Ganache Whipped Cream
½ cup toasted, slivered almonds, for garnish
Fill a large pot three-fourths full with water and bring ti a boil over high heat. Add the sugar and oil. Return to a rolling boil, then add the fettuccini and cook for 10 minutes of until the pasta is al dente. Drain the pasta in a colander.
Return the pot to the stovetop and melt the butter over medium heat until it turns light brown and nutty. Return the pasta to the pot and cook gently, tossing to coat with butter.
Reduce the heat and add the fruit, tossing lightly with the pasta just to heat. Do not overcook the fruit.
Remove from the heat and add the Dark Chocolate Ganache. Lightly toss with the pasta and fruit until coated with ganache.
To serve, divide the pasta and fruit evenly among four to six plates. Top with a scoop of ice cream and a dollop of White Chocolate Ganache Whipped Cream and garnish with the almonds.
From CHOCLATIQUE by Ed Engoron with Mary Goodbody, Running Press, 2011
Snowy White Chocolate Ganache
Makes about 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 2 hours
Chilling Time: 3 to 4 hours
Level: *
Special Toolbox:
large, heavy saucepan (3 quarts or larger)
plastic sealable storage container
2 cups heavy cream
1/4 cup light corn syrup
1/4 teaspoon salt
1 pound white chocolate (at least 33 percent), chopped
2 teaspoons pure vanilla extract
In a large, heavy saucepan, bring the cream, corn syrup, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
Immediately add the white chocolate and vanilla to the pan and whisk until smooth. Set aside for about 2 hours to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate overnight before using. Ganache will keep refrigerated for up to three months.
ChefSecret: Only use pure vanilla extract which is true in rich vanilla flavor and does not leave a tinny, artificial aftertaste.
From CHOCLATIQUE by Ed Engoron with Mary Goodbody, Running Press, 2011
Dark Chocolate Ganache
Makes about 2 pounds of ganache
Prep Time: 10 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *
Special Toolbox:
large, heavy saucepan (3 quarts or larger)
plastic sealable storage container
11/4 cups water
2/3 cup light corn syrup
2 tablespoons unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
11/4 pounds bittersweet chocolate (at least 64 percent,), coarsely chopped
11/4 teaspoons chocolate extract (see ChefSecret)
In a large, heavy saucepan, bring the water, corn syrup, cocoa powder, and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
Immediately add the chocolate and chocolate extract to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to three months.
ChefSecret: Chocolate extract is sold in most supermarkets and confectionery shops. I like to use Star Kay White’s Chocolate Extract, which will keep in the refrigerator for up to three months.
