Chocolate Lovers Fettuccine a la Mode

Bring a large saucepan of water to a boil; cook the chocolate fettuccine until tender but not mushy about 2 1/2 minutes. Drain the pasta and immediately place into a large bowl filled with ice water. Allow to stand until chilled about 5 minutes.

Drain the pasta again and toss with canola oil in a bowl to lightly coat. Refrigerate until fully chilled at least 15 minutes.

Lightly whisk the whipped cream sugar vanilla extract and cocoa powder together in a small bowl until thoroughly combined.

To make the desserts divide the chocolate fettuccine between 4 dessert plates.

Spoon a dollop of chocolate whipped cream on the fettuccine on each plate.

Place 1/2 cup of vanilla ice cream onto the whipped cream.

Spoon 2 tablespoons chocolate topping onto each dessert to serve.