Rich cocoa powder is infused and mixed into a simple homemade pasta recipe. Surrounded by a velvety smooth Vanilla Crème Sauce. Finished with a drizzle of bright and cool Raspberry Coulis.
Sweethearts Chocolate Pasta
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Sweethearts Chocolate Pasta
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Author:
The Spice & Tea Exchange
Prep Time
150 minutes
Cook Time
15 minutes
Rich cocoa powder is infused and mixed into a simple homemade pasta recipe. Surrounded by a velvety smooth Vanilla Crème Sauce. Finished with a drizzle of bright and cool Raspberry Coulis.

Ingredients
For pasta:
- 2 ½ cups all-purpose flour + more for dusting
- 3 TBS powdered sugar
-
¼ cup Cocoa - Dutched
-
½ tsp Chocolate Sea Salt, divided
-
1 tsp Baker’s Secret Spice Blend, divided (about 60 grinds total)
- 3 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 TBS olive oil
- 3- 4 TBS water, to moisten dough if it’s too dry (you may not need all of the water)
For vanilla sauce:
- 2 TBS unsalted butter
- 2 TBS all-purpose flour
- 3½ cups milk, warmed
- 2 TBS powdered sugar
- 1 tsp vanilla extract
- 3 oz white chocolate, finely grated (a fine cheese grater works well), + more for garnish
- 3 fresh mint sprigs, + more for garnish
For the raspberry coulis:
- 1 cup frozen raspberries, thawed, with juices
- 2 tsp light agave nectar or honey
- ½ tsp lemon juice
For garnishing:
- ¼ cup Crème Fraiche or sour cream for garnish
Directions
To make pasta dough:
- Combine 2 ½ cups flour, sugar, Cocoa - Dutched, ½ tsp Baker’s Secret Spice Blend and ¼ tsp Chocolate Sea Salt, in the bowl of a food processor. Pulse once to combine.
- Add in eggs, egg yolk, 1 tsp vanilla extract, olive oil, and process until dough comes together into a rough dough. If dough doesn’t come together, and looks dry, slowly stream in water, while processor is running, until dough ball forms. If dough is too sticky, add a tablespoon of flour, and process again. Repeat with additional flour if necessary.
- Remove dough from processor onto a lightly floured counter, and knead 15 - 30 seconds, into a smooth ball. Wrap dough in plastic wrap and let rest on counter for at least 30 minutes or up to 1 day in the refrigerator.
- Cut dough into 4 to 6 pieces. Place one piece of dough on a lightly floured work surface. Press and shape into a flat rectangle. Using a rolling pin, roll dough out from its center, to as thin as possible, keeping a rectangle shape. Lift and move dough in between rolls, to ensure it doesn’t stick. Lightly dust with flour where necessary.
- Generously sprinkle 12-inch lengths of dough with flour and gently roll it up. Cut the roll cross-wise into desired width noodles using a sharp knife. Unravel, shake noodles out, and toss with flour. Transfer directly to boiling water to cook, or place on a well-floured baking sheet and cover with a towel, until ready to use. Pasta may be dried and refrigerated for 2 days.
- Bring a large pot of water to a boil. Add 2 TBS salt, and give water a quick stir. Gently drop in desired amount of pasta, and cook 2-4 minutes, until al dente. Drain, reserving 1 cup of cooking water. Transfer pasta to pan with completed vanilla sauce, tossing gently to combine, adding a little of the reserved pasta water to help with sauce consistency.
To make vanilla cream sauce:
Melt butter in a large pan over medium heat. Add 2 TBS. flour, and whisk together, to fully incorporate and form a paste. Slowly add milk, a little at a time, whisking constantly, so that no lumps form. Bring to a boil, allowing sauce to thicken. Immediately turn heat to low. Sauce should be somewhat thin and just coat the back of a spoon. Cook on low for 5 minutes.
Whisk in powdered sugar, 1 tsp vanilla extract, ½ tsp Baker’s Secret Spice Blend, mint sprigs, and ¼ tsp Chocolate Sea Salt. Incorporate in white chocolate 1 ounce at a time, allowing chocolate to melt into sauce. Cook 4 minutes longer, remove mint sprigs, and keep warm until ready to use. *If sauce becomes too thick, whisk in a little pasta water just before use.
To make Raspberry Coulis:
- Puree all ingredients in a blender or small food processor. Pour mixture through a fine mesh strainer, pressing on solids, into a bowl. Discard solids. Chill covered until needed, up to 3 days.
To serve:
- Place a portion of pasta with sauce in a bowl. Drizzle with raspberry coulis, a few fresh raspberries, fresh mint leaves, sprinkling of grated white chocolate and a small dollop of Crème Fraiche.
Recipe Note
If using
a pasta machine to create noodles:
Set up manual or electric pasta roller. CUT the dough into 4 to 6
pieces. Work with 1 piece at a time, keeping the rest of dough covered. Flatten
into small rectangle, thin enough to fit though the widest setting of your
pasta machine. Roll 1 lightly floured piece through the widest setting. Fold
dough into thirds, like folding a letter, pressing together with hands to
slightly flatten. Repeat once on same setting. Continue to roll pasta once or
twice on each setting, keeping dough lightly floured. (no need to fold pasta at
this point). For traditional size pasta, rolling out to number 6 or 7 works
well. If your pasta sheet gets too long, you can cut it in half between
settings.
Guide 12-inch sheets of dough through desired
pasta cutter. Dust liberally with flour, and place on a floured baking sheet in
bundles to dry, if not immediately cooking.