Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa

Ingredients

For the pudding:

• ¼ pound semi-sweet chocolate
• 1 ounce (1/4 stick) unsalted butter, soft
• 3 ½ cups milk
• 2 tablespoons cornstarch
• ¼ cup cocoa
• ¾ cup sugar
• 2 eggs
• 3 egg yolks
• ¼ cup Kahlua

For the enchiladas:

• ¾ cup all-purpose flour
• ¼ cup plus 2 tablespoons unsweetened cocoa
• 2 tablespoons sugar
• 1 ¼ cups milk
• 2 eggs
• Butter for cookie sheet
• Strawberry almond salsa (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    529 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 4 grams dietary fiber; 49 grams sugars; 15 grams protein; 185 milligrams cholesterol; 147 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Melt chocolate and butter over simmering water in top of a double boiler.
2. Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
3. In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
4. Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
5. To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
6. Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan’s bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
7. Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
8. Preheat oven to 400 degrees. Lightly butter a cookie sheet.
9. Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
10. Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

30 minutes