Recipe: Chocolate Tortillas / Chocolate Tacos

CHOCOLATE TORTILLAS / CHOCOLATE TACOS

"While chocolate tacos may sound decadent, this is actually a no-cholesterol recipe. The dark, crisp chocolate tortilla provides a textural and flavor contrast to the sweetness of the ripe, fresh fruit. My husband John's favorite food groups are pasta, pizza and hot dogs, but I can even get him to eat fruit when it's surrounded by chocolate and topped with an icy smooth fruit sorbet!"

FOR THE CHOCOLATE TORTILLAS:
1/2 cup flour
1/2 cup sugar
3 Tbsp. unsweetened cocoa powder
2 egg whites
1/4 cup vegetable oil
1/3 cup skim milk
1 1/2 tsp. vanilla
1/4 tsp. salt
1/8 tsp. ground cayenne pepper
1/8 tsp. ground cinnamon
FOR SERVING:
Fresh Fruit Filling (recipe follows)
1/2 pint sorbet (use a flavor of one of the fruits)
8 mint sprigs
8 edible flowers

To make the chocolate tortilla batter:
Place all of the ingredients in a mixing bowl and beat until smooth with an electric mixer. Cover the batter and place it in the refrigerator to chill for at least 2 hours or overnight.

WHEN READY TO COOK THE TORTILLAS:
Remove the batter from the refrigerator and allow it to come to room temperature, which will take 20-30 minutes.

Heat a small skillet or crepe pan over low heat. Pour in a little less than 1/4 cup of batter (I use a long-handled measuring cup as my ladle) and tilt the pan quickly to spread the batter in a 6-inch circle. Once the edges look dry (2-3 minutes), loosen the edges with a knife and turn over the tortilla. Cook for another minute or two.

Lift the soft, hot chocolate tortilla out of the pan with a knife or spatula and quickly drape it over a rolling pin. It will become firm and crisp as it cools. Alternatively, if you have a taco rack, put the soft tortilla in that to firm up, teasing the middle open so that you'll have lots of room for fruit.

Hint: If the tortilla doesn't firm up, it means it isn't thoroughly done, so cook it a bit longer. It should be dry when you remove it from the skillet.

TO MAKE AHEAD:
The tortillas could be made the night before and kept in an airtight container so they don't lose their freshness.

TO MAKE THE TACOS:
Place a tortilla on a serving plate. Generously fill it with the berries and then tuck in the mango, kiwi and bananas. Add a scoop of sorbet and garnish with mint and a flower.

FRESH FRUIT FILLING

2 pints strawberries, hulled and sliced (Grind a small bit of fresh black pepper on top)*
1 cup raspberries
1 cup blackberries
1/4 cup blueberries
1 mango, peeled and cut into 1/2-inch cubes or sliced into 1/2-inch thick strips
2 kiwis, peeled and sliced into rounds
1 banana, peeled and sliced into rounds just before serving to prevent browning

Gently mix berries together in a bowl. Keep the remaining fruit separate until assembling or they'll pick up colors from the berries.

*If your strawberries are not especially sweet, bring out their flavor by tossing 2 tablespoons balsamic vinegar with the berries. Let them sit for half an hour and the vinegar will bring out the flavor.

Note: The fruit list is not sacred. Use a variety of whatever is wonderful and fresh at the market.

Makes 8 servings
Source: Chocolate for Breakfast by Barbara Passino