Chocolate Spaetzle

Directions

1. 1
   Melt the chocolate in a glass bowl in the microwave, using 30-second bursts, stirring between each burst, or melt in a double boiler.
2. 2
   Let cool to 155F.
3. 3
   Put the creme fraiche, eggs, and vanilla seeds (rinse, dry, and save the pods for another use) in a blender and puree.
4. 4
   With the blender running, add the chocolate, and puree until smooth and emulsified.
5. 5
   Put the cocoa powder, flour, salt, and sugar in a bowl and whisk together.
6. 6
   Make a well in the center and pour in the wet ingredients.
7. 7
   Stir together, working from the center out.
8. 8
   Cover with plastic wrap and let the batter rest at room temperature for 30 minutes.
9. 9
   Bring a pot of water to a boil, then lower the temperature so the water is at an active simmer.
10. 10
    Working in batches, fill a spaetzle maker or potato ricer with the batter and press into the boiling water.
11. 11
    Stir.
12. 12
    When the spaetzle rise to the surface, cook for 1 minute.
13. 13
    Remove with a slotted spoon, shaking to drain well.
14. 14
    Toss in a bowl with a pinch of salt and just enough olive oil to coat the spaetzle lightly.
15. 15
    They can stay at room temperature for up to 1 hour.
16. 16
    Otherwise, cover with plastic wrap and refrigerate.
17. 17
    Put the strawberries in a bowl and cover with simple syrup.
18. 18
    Leave at room temperature to macerate for at least 30 minutes.
19. 19
    Combine equal amounts of the ice cream and sorbet in a bowl.
20. 20
    Mix together just enough to combine and make swirls.
21. 21
    Return to the freezer.
22. 22
    When you are ready to serve, heat a skillet over medium-high heat.
23. 23
    Working in batches, cook the spaetzle to heat them through and crisp them slightly.
24. 24
    Drain the strawberries and warm them in a separate skillet.
25. 25
    Put the berries in dessert bowls.
26. 26
    Top with the spaetzle and a scoop of the ice cream/sorbet.
27. 27
    Break up a meringue or two and add it to each bowl.