Chocolate Spaghetti Vanilla Cream Sauce (Print Version)
Chocolate spaghetti in vanilla cream sauce with berries, offering a dramatic, creamy, and sweet dessert twist.
# Ingredients:
→ Chocolate Spaghetti
01 -
200 g dried spaghetti
02 -
3 tablespoons unsweetened cocoa powder
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon salt
→ Vanilla Cream Sauce
05 -
120 g white chocolate, chopped
06 -
250 ml heavy cream
07 -
1 tablespoon unsalted butter
08 -
1 teaspoon pure vanilla extract
09 -
Pinch of salt
→ Garnishes
10 -
125 g mixed fresh berries (raspberries, blueberries, strawberries)
11 -
1 tablespoon powdered sugar, for dusting
12 -
Fresh mint leaves (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until al dente, following the package instructions.
02 -
During the last 2 minutes of cooking, sprinkle in the unsweetened cocoa powder, granulated sugar, and salt. Stir thoroughly so the pasta takes on the chocolate flavor.
03 -
Drain the spaghetti in a colander and briefly rinse with hot water. Set aside and keep warm.
04 -
In a medium saucepan, gently warm heavy cream over low heat until just steaming. Add chopped white chocolate and unsalted butter, stirring continuously until melted and fully incorporated.
05 -
Remove the saucepan from heat and stir in pure vanilla extract along with a pinch of salt.
06 -
Toss the warm chocolate spaghetti with half of the prepared vanilla cream sauce to ensure even coating.
07 -
Arrange spaghetti on individual serving plates. Drizzle with the remaining vanilla cream sauce.
08 -
Top generously with mixed fresh berries and dust with powdered sugar. Garnish with mint leaves if using. Serve immediately.
# Notes:
01 -
For enhanced chocolate intensity, drizzle with melted dark chocolate prior to serving.
02 -
For variation, substitute berries with poached pears or caramelized bananas.
03 -
Pairs beautifully with sweet dessert wines such as Moscato d’Asti or Riesling.