Anybody ever tried to make chocolate pasta desserts?

[supernova]

It's turning into my Friday morning obsession. :crazy:

So I took this little quiz over on the Guardian website about chocolate in literature. One of the questions mentions chocolate pasta, which has intrigued me.

Now the fun thing to do would be to find a restaurant who makes it around here, then try it there. But I think that would be time consuming. Fun, but a wild goose chase. :P

So I am left with trying to make it. I do have a pasta grinder so rolling it out won't be an issue.

Has anyone ever made chocolate pasta or just dessert pasta in general? What was the outcome? What would you do differently if you did it again? If you have recipes to share, I'd be grateful. :-)

[The empressof all]

1. I've never made chocolate pasta but I have used it

It was a local company that had a reputation for producing good products. I liked their regular pasta flavors. Anyway, I made a chocolate noodle kugel in a chocolate custard. I thought it was awful and I pretty much would eat my own liver if it had chocolate on it. I blamed the pasta not my cooking skills. But I'll never really know because I won't go there again. :shrug:

[supernova]

3. Gotta be honest,

The idea of noodle kugel has never turned me on. So I don't think I would like a dessert kugel either. :P

[Dora]

2. Epicurious has a recipe with positive reviews

http://www.epicurious.com/recipes/food/views/231566

I've never thought about chocolate pasta - or any sweet pasta for that matter.

[supernova]

4. I don't usually either

but I've had sweets on the brain for about the past week. :crazy:

The epicurious recipe looks very good. I might try it. :D

[Warpy]

5. I might be tempted to use it as a ravioli

with a complimentary filling, maybe fried and dusted with confectioner's sugar. That would work for me.

However, I can't think of anything that would induce me to eat chocolate noodles or spaghetti.

Maybe unsweetened chocolate pasta could be served with a chocolate mole, but the color would still be off-putting.

[supernova]

6. Admittedly, I'm not sure

at this juncture, whether it's entirely chocolate pasta I'm after.

For example, with the ravioli, I don't know if I'd like chocolate pasta itself w/ a chocolate filling or maybe a sweet lighter color pasta w/ just a chocolate filling. I'm still thinking about that.

I think choc linguine might be interesting with the right sauce. Perhaps a raspberry or apricot couli?

[Duer 157099]

7. I did try something recently

It actually was quite nice. I had made a spicy chocolate-walnut tart filling, but didn't have the tart shell, but did have some egg roll wrappers (but any sheet pasta would do) so filled them and then fried them up.

Can't complain! The filling was very spicy, made with chipotle and ancho. The crunchy outside was good, but it would have also worked steamed or boiled, I think. Served hot over vanilla ice cream...

Course, in this case, the pasta just acts as a container that keeps the portions of chocolate in check :D (and easy to serve)

[Cassandra]

8. Somewhere I recall a recipe...

that used strips of chocolate crepes masquerading as chocolate noodles.

[Duer 157099]

9. That reminds me of an episode of that Robert Irvine show

Dinner Impossible, in Las Vegas with a bunch of magicians. Or maybe it was a Top Chef episode.

Anyway, the task was to made dishes that look like something they aren't, something unexpected.

Chocolate noodles would fit that sort of thing, maybe one of them did that.