Chocolate pappardelle with raspberry sauce and cream

Vietnamese food

Make 4 servings
8 oz dried chocolate pappardelle, cooked per package instruction, drained, chilled.
White chocolate for garnish

Raspberry sauce
12 oz fresh raspberry
2 Tbs sugar 
Combine the raspberries and sugar in  a blender and blend until smooth.  Push the mixture through a fine-mesh strainer into a bowl. Taste and add more sugar if needed.  Use immediately or refrigerate in a airtight container for 2 days, or freeze up to 3 weeks. 
Vanilla sauce
1 cup whole milk
1/4 cup sugar
1 tsp vanilla extract
2 egg yolks
Whisk  egg yolk in a small bowl
Combine sugar, milk and vanilla a small saucepan and bring it to a boil over medium heat.  Slowly dribble 1/2 hot milk to egg yolks and whisk constantly.  Whisk the egg yolk mixture back to hot milk. Continue stirring constantly over medium low heat until the mixture show first sign of coming to a boil.  Quickly remove from the heat, pour the sauce into the bowl and allow to cool at room temperature.  Use immediately or refrigerate in an airtight container up to 3 days.
Assembly

  • Put a portion of chocolate noodle on a serving plate, garnish with fresh raspberry and grated white chocolate with sauces on the side: the sauce ratio maybe different depend on personal taste. 
  • You may put 1/4 cup raspberry sauce to a serving plate, add 1/4 chocolate pappardelle in the center atop of the sauce.  Use a spoon drop vanilla sauce around the noodle atop of the raspberry sauce.  Then use a stick draw a line through the center of the vanilla sauce.  Place fresh raspberry atop noodles and grate some white chocolate over the noodles.  Enjoy

*Note:
 The noodle taste like just regular noodle with a hint of chocolate.  To my opinion,  not enough chocolate flavor to be my favorite dessert. Next time, I may learn how to make the noodles sweeter and more chocolate flavor or may coat the noodles with chocolate glaze?

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