On Jan 18, 1:22*pm, "Christopher M." >
wrote:
> For the past few hours I've been contemplating putting some Cadbury cream
> eggs in some lava cakes, as a filling. What do you think?
>
> W. Pooh (AKA Winnie P.)

Just do it...and tell us what you experienced.

Here is another real treat!!

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Chocolate Chimichangas With Raspberry Sauce

Chocolate, Desserts, fruits, Mexican

For chocolate chimichangas:
6 milk chocolate candy bars; Hershey
6 flour tortillas; burrito-size
vegetable oil
raspberry sauce
vanilla ice cream
Garnishes:
chocolate shavings, mint sprigs
For raspberry sauce:
10 ounce frozen raspberries; thawed
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon orange liqueur; optional
1 teaspoon cornstarch

For Chimichangas: Place 1 candy bar just below center of 1 tortilla.
Fold
bottom of tortilla up and over candy bar just until partially covered.
Fold
left and right sides of tortilla over; roll up, and place, seam side
down,
on a baking sheet. Repeat procedure with remaining candy bars and
tortillas. Freeze 20 minutes.

Pour oil to depth of 1 inch into a large skillet; heat to 375°. Place
2
tortillas, seam sides down, in hot oil, gently pressing with tongs for
a
few seconds to seal. Fry tortillas 2 to 3 minutes on each side or
until
golden brown. Repeat procedure with remaining tortillas. Drain on
paper
towels. Serve with Raspberry Sauce and vanilla ice cream. Garnish, if
desired.

For Raspberry Sauce: Combine first 3 ingredients and, if desired,
orange
liqueur, in a large saucepan. Bring to a boil; reduce heat, and
simmer,
uncovered, 5 minutes or just until raspberry mixture starts to
thicken.
Remove from heat, and let cool completely.

Press raspberry mixture through a wire-mesh strainer into a small
saucepan,
using the back of a spoon to squeeze out juice. Discard pulp and
seeds.
Whisk in 1 teaspoons cornstarch. Bring to a boil, and cook 1 to 2
minutes
or until thickened. Store in refrigerator up to 3 days Makes 1 cup.

Notes: Recipezaar Recipe #371083


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