Chocolate Spaetzle (Paula Deen) - cooking recipe

Ingredients

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

Preparation

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