Chocolate Spaetzle (Paula Deen) – a delicious recipe with creme fraiche, eggs, vanilla, chocolate, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In blender, puree creme fraiche, eggs & vanilla extract.
2
Pour melted chocolate into running blender and puree until smooth and emulsified.
Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
5
Let ir rest 30 minutes at room temperature.
6
Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
7
After they float, cook for 1 additional minute.
8
Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
9
Heat a griddle or large pan and coat with oil.
10
Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
11
Top with chocolate meringue and strawberry sorbet.
446
kcal
Calories
15
g
Fat
67
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 8 1/2 ounces creme fraiche, 2 eggs, 2 teaspoons vanilla extract, 2 ounces 70% chocolate, melted, and more.
Yes, Chocolate Spaetzle (Paula Deen) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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