Cocoa powder replaces flour's color but not structure, so this spaghetti still cooks al dente at exactly 7 minutes, tricking everyone.
Chocolate Spaghetti
Indulge in a playful take on classic comfort food with our Chocolate Spaghetti! Each luscious bite features perfectly cooked pasta enveloped in a velvety chocolate sauce, creating a delightful contrast that will tantalize your taste buds. With just a hint of vanilla and a sprinkle of sea salt, this dessert is sure to become a new favorite for chocolate lovers everywhere!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This absurd dessert-pasta collision traces back to 1980s American novelty cooking, when suburban kitchens started treating spaghetti as a blank canvas rather than a dinner staple—some bored Midwestern mum with a sweet tooth and a box of Hershey's decided noodles didn't need to stay savory, birthing a dish that's basically Italy's proudest export wearing a chocolate tuxedo at an identity crisis convention.
Regional Twist
In Hershey, Pennsylvania itself, locals swap the Special Dark chips for milk chocolate and stir in crushed pretzels for salty crunch, proving even America's chocolate capital thinks this spaghetti needs more sugar, not less, somehow.
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 tablespoons butter (28 g)
- 4 oz cream cheese (113 g)
- 1/4 cup heavy cream (60 ml)
🫙Pantry Staples(3)
- 1 cup Chocolate Chips Hershey's Special Dark , or your favorite (240 ml)or your favorite
- 1/2 cup powdered sugar (100 g)
- 8 oz cooked spaghetti (227 g)
Nutrition (per serving)
Calories
528
Protein
6g
Carbs
55g
Fat
34g
👨🍳 Instructions
- 1
In a medium pan, heat butter and cream cheese on medium heat.
- 2
Whisk in powdered sugar and heavy cream.
- 3
Whisk in chocolate chips until the sauce is smooth and creamy.
- 4
Place spaghetti into the pan and coat well with chocolate sauce.
- 5
Serve sprinkled with powdered sugar, or sprinkles or whatever you like.
💡 Pro Tips
- ✓Temper your chocolate sauce to 45-50°C (113-122°F) after melting by stirring constantly off-heat for 2-3 minutes before adding pasta, preventing seizing and ensuring a glossy, fluid coating that clings to noodles rather than pooling.technique45-50°C | 2-3 minutes
- ✓Add spaghetti to the chocolate sauce when it reaches 50°C or cooler, as pasta above 65°C will cause the cream cheese's milk solids to break and create grainy texture; the residual heat from hot noodles will bring sauce to serving temperature.timing50°C sauce | 65°C pasta threshold
- ✓Reduce cream by 15% (use 3.4 tablespoons instead of 1/4 cup) because chocolate chips already contribute 10-12% cocoa butter fat; excess liquid will thin the sauce and require 30-45 seconds additional whisking time to achieve proper consistency.ingredient3.4 tablespoons | 10-12% cocoa butter
- ✓Heat butter and cream cheese to exactly 60°C (140°F) before whisking in powdered sugar, ensuring the mixture reaches 65-70°C where starch gelatinization helps thicken the sauce without lumping; temperatures below 55°C risk separation.timing60°C initial | 65-70°C target
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cocoa powder replaces flour's color but not structure, so this spaghetti still cooks al dente at exactly 7 minutes, tricking everyone.
Chocolate Spaghetti
Indulge in a playful take on classic comfort food with our Chocolate Spaghetti! Each luscious bite features perfectly cooked pasta enveloped in a velvety chocolate sauce, creating a delightful contrast that will tantalize your taste buds. With just a hint of vanilla and a sprinkle of sea salt, this dessert is sure to become a new favorite for chocolate lovers everywhere!
The Story
This absurd dessert-pasta collision traces back to 1980s American novelty cooking, when suburban kitchens started treating spaghetti as a blank canvas rather than a dinner staple—some bored Midwestern mum with a sweet tooth and a box of Hershey's decided noodles didn't need to stay savory, birthing a dish that's basically Italy's proudest export wearing a chocolate tuxedo at an identity crisis convention.
Regional Twist
In Hershey, Pennsylvania itself, locals swap the Special Dark chips for milk chocolate and stir in crushed pretzels for salty crunch, proving even America's chocolate capital thinks this spaghetti needs more sugar, not less, somehow.
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 tablespoons butter (28 g)
- 4 oz cream cheese (113 g)
- 1/4 cup heavy cream (60 ml)
🫙Pantry Staples(3)
- 1 cup Chocolate Chips Hershey's Special Dark , or your favorite (240 ml)or your favorite
- 1/2 cup powdered sugar (100 g)
- 8 oz cooked spaghetti (227 g)
Nutrition (per serving)
Calories
528
Protein
6g
Carbs
55g
Fat
34g
👨🍳 Instructions
- 1
In a medium pan, heat butter and cream cheese on medium heat.
- 2
Whisk in powdered sugar and heavy cream.
- 3
Whisk in chocolate chips until the sauce is smooth and creamy.
- 4
Place spaghetti into the pan and coat well with chocolate sauce.
- 5
Serve sprinkled with powdered sugar, or sprinkles or whatever you like.
💡 Pro Tips
- ✓Temper your chocolate sauce to 45-50°C (113-122°F) after melting by stirring constantly off-heat for 2-3 minutes before adding pasta, preventing seizing and ensuring a glossy, fluid coating that clings to noodles rather than pooling.technique45-50°C | 2-3 minutes
- ✓Add spaghetti to the chocolate sauce when it reaches 50°C or cooler, as pasta above 65°C will cause the cream cheese's milk solids to break and create grainy texture; the residual heat from hot noodles will bring sauce to serving temperature.timing50°C sauce | 65°C pasta threshold
- ✓Reduce cream by 15% (use 3.4 tablespoons instead of 1/4 cup) because chocolate chips already contribute 10-12% cocoa butter fat; excess liquid will thin the sauce and require 30-45 seconds additional whisking time to achieve proper consistency.ingredient3.4 tablespoons | 10-12% cocoa butter
- ✓Heat butter and cream cheese to exactly 60°C (140°F) before whisking in powdered sugar, ensuring the mixture reaches 65-70°C where starch gelatinization helps thicken the sauce without lumping; temperatures below 55°C risk separation.timing60°C initial | 65-70°C target