Chocolate Enchiladas Recipe

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Type: Chocolate Enchiladas Free Cooking Recipe – Dessert

Yes!

Ingredients / Directions
3/4 cup(s) all-purpose flour
1/4 cup(s) plus 2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1 1/4 cup(s)s milk
2 large eggs
1/2 recipe Kahl�a Chocolate Pudding Put all ingredients except pudding in a food processor fitted with the metal blade or in a blender and process for 1 minute. Scrape down the sides of the container and process for 10 seconds. Transfer the batter to a bowl and let rest in the refrigerate for 30 minutes.

Heat a nonstick crepe pan or saut� pan over medium-high heat for 1 minute. Add 1/2 cup(s) of the batter to the pan
tilting it so the batter coats the bottom in a thin film. Pour any excess batter back into the bowl
and cook the pancake for about 2 minutes
until the top looks set but not dry and you can lift up the pancake with a rubber spatula and your fingers.

Place the crepe cooked side up on a sheet of wax paper
and repeat with the remaining batter
for a total of 6 crepes. Stack the crepes between sheets of wax paper.

Preheat oven to 400 degrees F. Lightly butter a cookie sheet.

Place a crepe
cooked side up
on a work surface. Place 1/2 cup(s) of the pudding about one-third of the way up from the bottom. Spread it into a rectangle across the crepe
leaving 1-inch borders. Fold the bottom of the crepe up over the pudding
then fold over the sides. Roll the enchilada up and place seam side down on the prepared cookie sheet. Repeat with remaining crepes and pudding. Cover and refrigerate (up to 1 day in advance).

Bake enchiladas for 5 to 7 minutes
just until warmed through. Serve immediately.

Kahl�a Chocolate Pudding
4 ounces semisweet chocolate
chopped
2 tablespoons unsalted butter
2 tablespoons cornstarch
1/4 cup(s) unsweetened cocoa powder
3/4 cup(s) granulated sugar
3 1/2 cup(s)s milk
2 large eggs
3 large egg yolks
1/4 cup(s) Kahl�a

Melt chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from heat.

In a medium-size bowl
whisk cornstarch
cocoa and 1/4 cup(s) of the sugar into 1/2 cup(s) of the milk.

In a medium-size heavy-bottomed saucepan
combine remaining 3 cup(s)s milk and 1/2 cup(s) sugar and bring just to a scald over medium heat. Whisk the hot liquid into the cornstarch mixture
then return the mixture to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 10 seconds. Remove from the heat. Put the eggs and egg yolks into the medium bowl. Whisking gently
but constantly
slowly drizzle 1 cup(s) of the hot liquid into them. Return everything to the saucepan and cook
whisking constantly and scraping the bottom of the pan
until tiny bubbles boil up for 3 seconds. Remove from the heat and stir in the Kahl�a.

Strain pudding through a fine sieve into a bowl. Thoroughly stir in the melted chocolate mixture. Divide pudding among 8 serving bowls. Place a piece of wax paper directly on the surface of each one to prevent a skin from forming. Let cool for 2 to 3 hour(s)
then refrigerate until chilled.

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