Mexique Chocolate Enchiladas

April 19, 2011 8:50:42 AM PDT
Mexique Executive Chef Carlos Gaytan shared this recipe during a visit to ABC7 Chicago.

1 lb butter
2 cups 2 percent Milk
three-quarters cup Corn Meal
three-quarters lb Cocoa Powder
three-quarters lb Sugar
1.6 lb Chocolate Coins
2 egg yolks
12 egg whites
1 tablespoon of ground chile powder

In a sauce pan, bring milk, sugar, chile powder, and butter to a boil. Gradually whisk in the corn meal and cook stirring constantly for 5 minutes or until thickened. Stir in cocoa powder and half of chocolate coins until melted and smooth. Remove from heat and stir in egg yolks and let cool for 45 minutes. In a large mixer, whip the remaining egg whites and sugar until eggs form stiff peaks. Transfer the chocolate mixture to a very large bowl and fold in egg whites and the rest of the chocolate coins. Transfer the batter into a pan and chill. Scoop the batter and form into rolls. Roll batter into the crepes. Warm for 5 minutes in oven and serve.

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