An Incredibly Good Dessert - Any Time of the Day

>> Friday, July 4, 2008

I stumbled across the foundation for this recipe in a Southern Living magazine last year. A few tweaks and additions later and it is a guest favorite. Talk about pure indulgence...

Dark Chocolate Chimichangas in a Raspberry Sauce

4 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.

Happy Cooking,
Dora Jane


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