Best 7 Chocolate Tortillas With Fruit Filling Recipes

FRUIT FILLED CHOCOLATE TACOS

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.

FRUITY CHOCOLATE TORTILLA CUPS

Steps:

• Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set., For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit.

CHOCOLATE TORTILLAS WITH FRUIT FILLING

Steps:

• Beat all ingredients until smooth.
• Cover and chill at least 2 hours, or overnight.
• Heat a non-stick skillet over moderately high heat.
• Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle.
• Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
• Put the soft tortilla in a rack to firm up.
• Fill with whatever fruit is fresh.
• Alternatively, if you're feeling lazy, you could use a can pie filling of your choice and fill the tortillas up with that.

SOPAIPILLAS WITH CHOCOLATE SAUCE

Steps:

• Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)
• Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce.

FRUIT FILLED TORTILLA ROLL UPS

Steps:

• Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
• Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
• Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
• Bake at 350 for 45 minutes.
• Let stand before serving to allow the filling to thicken.

CINNAMON TORTILLA SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
• Combine sugar and cinnamon together in a small bowl.
• Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
• Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
• Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

CHOCOLATE FRUIT TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk flour, sugar, cocoa powder, and salt together in a bowl. Cut in 1/2 cup plus 3 tablespoons butter using a pastry cutter or 2 knives until mixture resembles coarse meal. Mix in egg and egg yolk until dough comes together.
• Roll out the dough on a lightly floured work surface. Transfer to a 9-inch tart pan with a removable bottom.
• Bake in the preheated oven until dry to the touch, about 25 minutes.
• Meanwhile, prepare the pastry cream. Bring milk to a simmer in a medium saucepan.
• Whisk eggs, sugar, and flour together in a large bowl until smooth. Whisk in hot milk, a little at a time, until custard is smooth. Pour custard back into the saucepan; add lemon zest. Cook, whisking constantly, until pastry cream thickens and comes to a boil, 5 to 7 minutes. Remove from heat, discard lemon zest, and let cool.
• Remove tart crust from the oven and let cool to room temperature, about 20 minutes.
• Unmold crust and fill with cooled pastry cream. Pile cherries in the center. Arrange peach slices in a ring around the cherries. Arrange kiwi slices in a ring around the peaches.