Prather: ‘Chocotilla’ a tasty find from the recipes file



10 (seven or eight-inch ) flour tortillas

3 cups sour cream

2 cups semisweet chocolate chips

1/4 cup powdered sugar

Melt the chocolate chips in the microwave or in a pan over low heat. Add 2 cups of sour cream and mix well. Let the mixture cool a little. Put one tortilla on a plate. Add 1/2 cup chocolate mixture and spread over the tortilla. Put another tortilla on top. Add more chocolate mixture. Continue in this manner, alternating tortillas and chocolate mixture. Do not put chocolate on the top (10th) tortilla. Instead, mix the last cup of sour cream and 1/4 cup powdered sugar and pour it on the top tortilla. Cover and refrigerate for 6 to 8 hours or overnight. Before serving, garnish with chocolate curls and a little cinnamon. Cut into wedges to serve.

This week’s dessert recipe is unusual, indeed, because the main ingredient is tortillas, but you’d never know it.

Last week, I found the recipe in my dessert file of untried recipes. It’s from a newspaper clipping, origin unknown.

Because the recipe makes enough for 14 to 16 servings, I intended to cut it in half when I made “Chocotilla,” but I forgot.

My husband and I are going to have a lot of dessert to eat unless some of our kids come by.

“Chocotilla” has to be refrigerated at least 6 to 8 hours before serving (overnight is best) so we haven’t tried it yet. However, I tasted a little of the chocolate mixture, and it’s good.

This dessert is easy to make and takes only four ingredients: 10 (7 to 8-inch) flour tortillas, 2 cups semisweet chocolate chips, 3 cups sour cream, and 1/4 cup powdered sugar.

Melt the semisweet chocolate chips. I used the microwave to melt them, but you can put them in a pan over low heat. Either way, stir occasionally. Once melted, stir in 2 cups of the sour cream. Mix well. Then cool slightly.

Put one tortilla on a plate.

Spread with 1/2 cup of the chocolate mixture. Put another tortilla on top. Add more chocolate mixture. Put another tortilla on top. Keep alternating tortilla and chocolate mixture in this way until all the tortillas are used up, but do not put chocolate mixture on top of the 10th tortilla.

The recipe did not specify as to whether 1/2 cup of chocolate mixture was to be put on each tortilla, but I tried it and ended up having enough chocolate for only 8 tortillas.

For the top tortilla, mix up the last cup of sour cream with 1/4 cup powdered sugar. Put it on top of the last tortilla. Then cover and refrigerate for 6 to 8 hours, or overnight. To keep the foil from touching the sour cream, put 3 or 4 toothpicks in the top tortilla first.

Before serving, garnish the top tortilla’s sour cream with chocolate curls and a little cinnamon.

According to the recipe’s directions, you can use 1 cup of imitation sour cream with 1 cup of real sour cream when making the chocolate mixture, but use only real sour cream for the top.

Also, I used 1 cup of milk chocolate chips and 1 cup of semisweet chips to make the chocolate a little richer tasting. I didn’t try it, but the original recipe suggests using a little cinnamon in the chocolate mixture. Make the recipe your own.

As to the “Applesauce Cake” fruitcake my husband and I tried (last week’s column), the verdict is still out.

We needed to add more candied fruit and to bake it at a lower temperature. More on this cake later.

If you have a favorite fruitcake recipe that you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig 81626.


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