Best Chocolate Chimichangas With Raspberry Sauce Recipes

CHOCOLATE CHIMICHANGAS WITH ICE CREAM

Steps:

• Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered.
• Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
• Pour oil to depth of 1 inch into a large skillet; heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels.

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE

Steps:

• Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

RASPBERRY DESSERT SAUCE

Steps:

• Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
• Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
• Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
• Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
• Cover and store for up to 1 week in the refrigerator.

4-BERRY CHIMICHANGAS

Steps:

• Put the cream cheese and preserves in a small bowl and mix until thoroughly combined.
• Lay out the tortillas and place a quarter of the cream cheese mixture into the center of each, spreading the mixture out so there is a 3/4-inch border around the edge. Fold in 2 of the opposite sides of each tortilla and roll to form a small burrito. Set aside.
• Combine the sugar and lime zest on a small plate.
• Heat 1 inch of the vegetable oil in a large skillet to 325 degrees F. Carefully fry the chimichangas until golden, 1 to 2 minutes per side. Remove from the oil and toss in the lime sugar.
• Serve immediately, topped with the berries and whipped cream. Accompany with some extra preserves on the side.

CHOCOLATE CHIMICHANGAS WITH RASPBERRY SAUCE

Steps:

• For Chimichangas: Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes.
• Pour oil to depth of 1 inch into a large skillet; heat to 375°F Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Repeat procedure with remaining tortillas. Drain on paper towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if desired.
• For Raspberry Sauce: Combine first 3 ingredients and, if desired, orange liqueur, in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or just until raspberry mixture starts to thicken. Remove from heat, and let cool completely.
• Press raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2 minutes or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

CHOCOLATE RASPBERRY SAUCE

Steps:

• In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream.