>> Friday, July 4, 2008
Dark Chocolate Chimichangas in a Raspberry Sauce4 soft taco shells
2 Hershey’s Dark Chocolate Bars
1 jar of Seedless Raspberry Jam
1 cup of Raspberry Syrup
2 Tbsp Corn Starch
Put ½ chocolate bar in each shell. Fold shell around bar. Put in freezer for 30 min. Heat 1 to 2 inches of olive oil in frying pan over medium heat until hot. Fry chimichangas until golden brown on each side.
Blend jam & syrup until smooth. Heat mixture to a boil. Mix cornstarch and cold water to make a thin paste. Add to jam mixture and heat until thickened to desired consistency.
Serve chimichangas topped with raspberry sauce & whipped cream.