Chef Roy has been good enough to share some of his favorite recipes for using the chocolate linguine we make and sell. We get so many requests that we had to share them with you. Here they are in his own words.

Enjoy! 

Chocolate Pasta:  Take out of the package just enough of the linguine for a dessert for however many of you that there will be.  Actually, about an ounce or so per person.  Cook in unsalted water about 6 minutes, drain and set aside.  Melt about 1 tablespoon butter per serving in a large pan, and then add about 3 tablespoons per serving of Frangelico, or Amaretto or your favorite liquor.  Heat until the butter is melted, swirl to mix with the liquor and then toss in the pasta.  Divide onto serving dishes and top with real whipped cream, then drizzle lines of chocolate syrup over the top.  Add a cherry, and this is the dessert to make you master of the kitchen anywhere.

Chocolate with Red Wine and Raspberry:  Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Melt a half cup raspberry jelly in a saucepan with a half cup Merlot.  When melted add the cooked pasta and toss well.  Mound on a serving plate and top with whipped cream, a few fresh raspberries and drizzle some chocolate syrup over it.

Chocolate with Red Wine Fruit Sauce: Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Take your favorite fruit (peaches, raspberries and strawberries are a great mix) and add your favorite red wine into a blender and blend until smooth.  Cook the pasta in unsalted water for 3 to 4 minutes, drain and plate.  Top with the wine fruit sauce, whipped cream, chocolate syrup and garnish with more sliced fruit. 

Chocolate and Orange Pasta:  Take just enough pasta out of the package for however many servings you will need.  About an ounce per person is a good dessert.  Drain one small can Mandarin oranges and reserve the juice.  Add an ounce of Cointreau to the segments and allow to marinate on hour or so.  Cook the pasta in unsalted water and drain.  In a small sauce pan add one tablespoon butter per serving and melt.  Add the reserved orange liquid and bring to a boil, reduce by half.  Add an ounce or so Cointreau per person, add the pasta and toss well.  Plate, add the orange segments and top with whipped cream.

Chocolate Pasta with Fruit Sauce:  Take out of the package just enough of the linguine for a dessert for however many of you that there will be.  Actually, about an ounce or so per person. In a blender, blend some fresh raspberries with some half and half.  Or alternatively use some raspberry jam, or any jam or fresh fruit of your choice.  And of course you can always add a bit of Chambord or Creme de Framboise to enhance that overall good feeling.  Pour over the plated cooked pasta and add a dollop of real whipped cream.