Chocolate Burritos Food

CHOCOLATE BURRITOS

Steps:

• This recipe makes 6-10 burritos.
• MAKE THE MOUSSE FIRST Open box of Dream Whip and add both packets to a large bowl. Add one cup milk and 1 teaspoon vanilla. Beat on high for 6 minutes. Add the packet of instant chocolate pudding and add one cup milk. Beat low to mix then on high for about 4 minutes.
• Lay one flour tortilla shell out flat. Sprinkle with cinnamon.
• Take about 1/3 cup mousse and place on tortilla at one end. (Do not use more than 1/3 cup because it will ooze out the sides. Trust me 1/3 cup of mousse is plenty!) Fold that end of the tortilla with mousse over one fold, then fold in the sides and continue folding gently until you almost reach the end.
• Beat 1 egg well and brush egg on the last flap of the tortilla. (You won't use the entire egg on one burrito. You will use one egg for about 6-10 burritos.) The egg will help keep the burritos together at the last fold.
• Hold the fold together for a few seconds to make sure it seals well.
• Drop in hot vegetable oil or a deep fryer until the burrito is a little brown and crunchy (approximately 3 minutes depending on how hot your oil is). If using stove top method be sure to turn the burrito over to ensure crispness on both sides.
• Remove from fryer and lay on paper towel to drain excess oil.
• Take your raspberry preserves and place in small microwave safe dish. Heat for about 10 seconds. Remove and stir to smooth consistency. Reheat as necessary to make warm and fluid. Do the same with the hot fudge.
• Lay the burrito on a plate. cover with whipped cream and drizzle warm raspberry sauce and hot fudge.
• Sprinkle each burrito with fresh raspberries and serve immediately.

CHOCOLATE BURRITOS

Steps:

• Note: The amounts for the ingredients are up to the user.
• Preheat the oven to 400 degrees F.
• While oven is preheating, use a chef's knife to chip chocolate off the block, or crush pistoles into small pieces. This is a fun step that creates a lot of chocolate shavings that can be fun for guests to help clean up by eating. The irregular shapes are good too because they create depth of flavor in the final product due to varying masses of chocolate tucked away in the burrito's rolls.
• Zest the lemon and set aside. Mincing is not necessary.
• Crush the walnuts between your palms or gently break with a rolling pin in a towel. Set aside.
• Put granulated sugar in a bowl for sprinkling onto the burrito.
• Spread 1 phyllo sheet on a baking sheet and brush with melted butter. Top with another phyllo sheet and brush it with butter. Top with a last sheet, but don't butter it on top. I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter.
• Sprinkle on chocolate, zest, and nuts, to taste. Be sure to allow room for rolling without bursting the roll. Sugar isn't really necessary inside the roll but a little can be nice.
• Roll up the dessert just like a burrito: tuck in sides toward the front then roll up. Also, a straight roll like sushi is fine.
• Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned.
• Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife. Serve immediately.

GRILLED CHOCOLATE-RASPBERRY BURRITOS

Steps:

• Stack tortillas and place in foil.
• Place over heat, turning occasionally until tortillas are warm and pliable.
• Remove and separate.
• Sprinkle each with chips and berries in the center.
• Fold in sides and roll up.
• Brush with half the melted butter.
• Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
• Transfer to serving dish and brush with remaining butter.
• Combine sugar and cinnamon and sprinkle over burritos.
• Serve immediately with ice cream if desired.