Chocolate Spaetzle (Paula Deen)

• 8 1/2 ounces creme fraiche
• 2 eggs
• 2 teaspoons vanilla extract
• 2 ounces 70% chocolate, melted
• 1 ounce sugar
• 5 teaspoons salt, plus a pinch
• 7 ounces all-purpose flour
• 1 1/2 ounces cocoa powder
• 1 1/2 ounces atomized chocolate
• olive oil
• macerated strawberry, drained
• chocolate meringue (optional)
• strawberry sorbet

1. In blender, puree creme fraiche, eggs & vanilla extract.
2. Pour melted chocolate into running blender and puree until smooth and emulsified.
3. Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate).
4. Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
5. Let ir rest 30 minutes at room temperature.
6. Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
7. After they float, cook for 1 additional minute.
8. Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
9. Heat a griddle or large pan and coat with oil.
10. Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
11. Top with chocolate meringue and strawberry sorbet.

creme fraiche, eggs, vanilla, chocolate, sugar, salt, flour, cocoa, atomized chocolate, olive oil, macerated strawberry, chocolate meringue, strawberry sorbet

Taken from www.food.com/recipe/chocolate-spaetzle-paula-deen-285635 (may not work)