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Chocolate Spaetzle (Paula Deen)

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“I saw this last night on Paula's Party and thought it sounded interesting. This would be perfect for Valentine's Day or some romantic meal.”

Ingredients Nutrition


  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.

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