| Chocolate Fettucine by Bella Gluten-Free |
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Servings: Makes 6-8 servings. • Prep: 5 mins • Total: 25 mins
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Ingredients: 4 large eggs 1 1/3 cup milk or milk alternative 1 tsp vanilla 2 TBL butter or butter alternative 1/2 cup Bella Gluten-Free All Purpose Baking Mix 2 TBL unsweetened cocoa powder 3 TBL sugar |
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Happy Valentine's Day everyone. With Bella Gluten-Free All Purpose Baking Mix desserts are back on the table. |
Prep: |
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Directions: In medium bowl, mix dry ingredients. In another bowl, whisk together eggs, milk and vanilla. Whisk egg mixture into dry ingredients until you have smooth and silky texture. Heat a crepe or 12" non-stick saute pan until hot. Add butter, melt and coat pan, stirring remaining butter into crepe batter. In a hot, lightly greased crepe pan or 12” non-stick fry pan, pour just enough batter to cover the bottom of the pan (about 1/4 cup) and swirl until batter reaches the edge of the pan. Cook until the edges start to pull away from sides and middle begins to firm, about 1 minute. Flip with a spatula and cook on other side, about 1 minute. Slide off onto plate and repeat. Roll each crepe and cut lengthwise into 1/4" strips. Place a ladle of chocolate sauce on the bottom of each plate. Pile on the chocolate fettucini. Using a pastry bag or zip lock with corner removed, decorate the edge of the plate with raspberry sauce. Top with with fresh raspberries if desired.
Chocolate Ganache:1/2 cup bittersweet chocolate, chopped, 1/2 cup whipping cream or cream alternative such as silk creamer, coconut creamer or milk substitute Heat milk in small saucepan and bring to simmer. Add chopped chocolate to a bowl. Pour hot milk over chocolate and let sit for 1-2 minutes. Stir until melted and combines. Raspberry Syrup: 10 oz. bag frozen raspberries, 1/3 cup water and 1/4 cup sugar. Simmer until mixture resembles jam, about 10–15 minutes. Strain through a fine sieve. |
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