Chocolate Noodles with Vanilla Sauce
Chocolate pasta dough served warm under a homemade vanilla custard makes a dessert that is quick to put together for two. Mascarpone in the dough keeps the cocoa noodles tender, and a little butter and sugar in the cooking water gives them a light gloss. The sauce is a classic egg yolk custard scented with real vanilla, thickened gently without boiling so it stays silky.
Instructions
Combine the flour, cocoa powder, powdered sugar, egg, mascarpone and salt, and work them for 5 to 10 minutes until the dough is smooth. Cover the dough and leave it to rest for 30 minutes.
Bring a large pan of water to the boil and add the butter and crystal sugar. While it heats, roll the dough out on a flour-dusted plate and cut it into thin strips.
Boil the strips for about 4 minutes, then drain them. Pat the noodles dry with paper towels and keep them warm.
For the sauce, mix the brown sugar and egg yolks in a cup and set it aside. Put the milk, cream and vanilla pod in a pan and stir for a few minutes, then take out the pod.
Warm the milk and cream, stirring gently, then pour the hot mixture onto the egg mixture. Return everything to the pan and stir gently until it thickens, taking care not to let it boil.
Pile the chocolate noodles on plates and pour the vanilla sauce over them. Fresh fruit makes a good addition, and vanilla essence can stand in for the pod.
Make it personal.
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