Chocolate Noodles with Mango Sauce

Makes about ¾ pounds

Preparation time about 3.25 hours cooking time 20 min

Ingredients

For Noodles:

• 2 cups flour – (500ml)
• 3/4 cup cocoa powder – (125ml)
• ¼ cup confectioners’ sugar – (60ml)
• 1 Vanilla bean
• 4 eggs
• 2-4 tablespoons water, as required – (60ml)

For Sauce:

• 2 mangos
• ½ cup sugar – (125ml)
• ½ cup white wine – (125ml)
• 1-cup fresh apricots – (250ml)
• 1 tablespoon apricot brandy – (20ml)

Whipped Cream

• ½ cup cream – (125ml)
• 5 teaspoons sugar – (25ml)
• Crunchy candied nuts for garnish

Directions

1. Pour flour, cocoa powder, and confectioners’ sugar into a sieve and gently shake into a small pile directly onto a table.  Split your vanilla bean and scrape the contents onto the pile.  Make a well in the center with the dry ingredients.
2. Crack 4 eggs into a bowl and beat them together. Pour eggs into well.  With a fork start mixing the eggs into the mixture gradually stirring in the flour mix from the borders.  If the dough is too tough, add little water as required.  Wrap the dough mix in plastic wrap and let rest for 30 minutes.
3. Roll out the dough to the desired thickness.  Run through pasta machine, gradually reducing the setting.  Cut the noodles to about 1/8 of an inch thick and place them on a cloth to dry for about 2-3 hours.
4. Immerse noodles into lightly salted boiling water and cook until al dente.
5. Separate the mango flesh from skin and pit.  Place in a pot with white wine and sugar and let reduce, roughly by a third.  It should be thick and syrupy.
6. Strain the sauce through sieve into a fresh saucepan.  Add the apricot brandy and let cool to the side.
7. Whip your cream and sugar into soft peaks.  Fold into your cooled sauce.
8. Place noodles in a bowls and spoon a generous scoop of sauce on top.
9. Garnish with crunchy candied nuts.
10. Serve and enjoy!