Recipes Chocolate Spaghetti Be the first to rate & review! The leftover batter can be baked in whatever shape you like, such as ribbons or tuiles.Plus: More Dessert Recipes and Tips By François Payard François Payard François Payard is a French pastry chef with bakeries and patisseries in New York, Japan, Korea, and Caesars Palace in Las Vegas. Payard is the author of the popular cookbooks Payard Desserts; Bite Size: Elegant Recipes for Entertaining; Simply Sensational Desserts; and Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 6 Ingredients 7 tablespoons (3 1/2 ounces) unsalted butter, softened 1 cup confectioners' sugar 2/3 cup all-purpose flour 1/2 cup unsweetened cocoa powder, preferably Dutch process 3 large egg whites Directions Preheat the oven to 400°. Line a large baking sheet with parchment paper. Using a large metal spatula, spread 1/2 cup of the batter across the parchment paper as thinly as possible. Draw a large, clean, long-toothed comb along the length of the batter to make spaghetti-like strips. Bake for 3 to 4 minutes, or until the batter is just cooked through but still pliable. Working quickly and beginning at one end of the strip, use a metal spatula to remove 7 or 8 of the spaghetti "strands." Wrap the warm strands around a 3-inch ramekin or other round dish and let them cool and crisp up. You will need to make a total of 6 bands of chocolate spaghetti to garnish the soufflés. Gently remove the strands of spaghetti once they have hardened. Make Ahead The bands of chocolate spaghetti can be stored at room temperature in an airtight tin for up to 2 days. Rate it Print