Chocolate Pasta with White Chocolate Liqueur Sauce
Chocolate Pasta with White Chocolate Liqueur Sauce - a different yet delightfully chocolatey dessert topped with luscious raspberries.
Ingredients
- 8 oz chocolate egg pasta (225g)
- ¼ cup sugar (55g)
- 1 cup raspberries
White Chocolate Liqueur Sauce
- 1 cup Ghirardelli white chocolate chips (160g)
- ½ cup half-and-half (120ml)
- 1 tbsp butter (14g)
- 2 tsp vanilla extract
- 3 tbsp white chocolate liqueur
Instructions
- Bring 6 cups of water to a boil. Add sugar and pasta and cook for approximately 9 minutes. Remove and drain.
- Melt white chocolate chips with butter, half and half, and vanilla extract in a double boiler over medium heat. Whisk until chocolate is completely melted. Stir in white chocolate liqueur. Turn off heat and allow sauce to keep warm in double boiler.
- Place a portion of chocolate pasta on a plate. Top with raspberries and drizzle with chocolate sauce. Serve warm.
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