- Serves: 4
- Cook Time: 10 minutes
- Prep Time: plus several hrs resting time
- Effort: medium
For the chocolate pasta
- 25 g unsweetened cocoa powder
- 35 g fine semolina
- 1 large egg
- 1 tsp olive oil
- 4 tbsp sugar
- 2 tbsp water
- 6 tbsp plain flour, plus additional flour for rolling
For the ganache
- 220 g double cream
- 1 handfuls fresh mint leaves, about 25 leaves
- 300 g white chocolate
- 50 g butter
1. For the pasta, place the cocoa powder, semolina flour and two tablespoons of the sugar into a food processor with a blade attachment. Add the egg, and oil, turn on the machine and gradually pour in the water, a little at a time.
2. When the mixture becomes a soft dough, remove from the machine and knead until smooth - about three minutes. Wrap in cling film and leave to rest in a cool place for a few hours.
3. Using a pasta machine, roll out the pasta on the finest setting, and cut into 10cm squares.
5. Bring a large pan of water to the boil and add the remaining sugar. Cook until al dente (with a slight bite), and then drain and refresh with warm water to remove any excess starch. Set aside while you make the chocolate cream.
6. For the chocolate cream, heat the cream in a saucepan over a gentle heat, and when at scalding point, tip in the mint leaves.
7. Cover the pan and leave to infuse for 10 minutes. Using an electric stick blender, process the cream and mint before straining it through a fine sieve.
8. Warm the mixture through, stir in the butter and chopped chocolate, and when the chocolate has melted, pour the cream into a shallow square tin, measuring 9x9cm. Leave until set.
8. To assemble, place a sheet of pasta in the centre of a serving plate, and spoon over a little ganache. Repeat this process twice more to build up the layers, finishing with ganache on top. Dust with cocoa powder, decorate with a sprig of mint and serve.
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