Toast at 19:03, 16 January 2007

2007-01-16T19:03:27Z

New page

[[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]][[category:Chocolate]][[category:Pecans]][[category:Alcohol]]
__NOEDITSECTION__

Last but not least the dessert. I wanted to do something kind of fun for dessert and also pick something for my dad. Drambuie is pretty much his favorite liqueur and I personally have always loved the taste combination of good scotch and chocolate, so I figured drambuie would work well too. The power of the drambuie really comes through in the finished product with the crispy exterior and the crunchy pecan bits provided a little bit of extra work for the tastebuds.

Notes: This can of course be made without the nuts. I also chose to pan fry them rather than deep fry to keep the oilyness down a bit as well as not having to worry about them bursting.

Yield: About 25-40 spring rolls depending on rolling size.

==Ingredients==
*1 Cup of Bittersweet chocolate (I used bittersweet chips here since they were ridiculously cheap on sale compared to the block, but you can chop block chocolate too)
*1/2 Can of Sweetened Condensed Milk
*1 TBSP Butter
*1 Cup, finely chopped pecans
*1/2 Cup of Drambuie (or Glayva I suppose)
*1 Package of Spring Roll wrappers.
*Oil for Frying
*1 Egg

==Method==

*Throw the chocolate, condensed milk and butter in a bowl, do not mix. Toss in the microwave on high for 45 seconds or so until the chocolate is semi melted.
[[image:ictoastchoc1.jpg]]

*Mix thoroughly until everything is melted together and thickening, then add pecans and the drambuie.
[[image:ictoastchoc2.jpg]]

*Beat egg to use for sealing rolls.
[[image:ictoastchoc3.jpg]]

*Prep your rolling area, flat area with filling and egg wash handy and a pan to the side to place your prepped rolls. Also if you're me, swear loudly and pull your roll wrappers out of the freezer and frantically thaw them.
[[image:ictoastchoc4.jpg]]

*Placing the wrapped in a diamond shape as shown, place a small dollop of filling the the bottom corner of the diamond (Not too much, better underfilled than overfilled)
[[image:ictoastchoc5.jpg]]

*Fold over from the bottom as shown, then squeeze lightly out to the edge to it's reasonably tightly wrapped.
[[image:ictoastchoc6.jpg]]

*Fold in the left and right sides of the diamond so that you have a straight edge up and down, this should seal all but the top.
[[image:ictoastchoc7.jpg]]

*Roll upwards until the last corner of the diamond is all that's left, brush with egg and seal tight..
[[image:ictoastchoc8.jpg]]
[[image:ictoastchoc9.jpg]]

*Repeat ad nauseum

*Heat up some oil, then gently pan fry your rolls, turning them as they brown
[[image:ictoastchoc10.jpg]]

*For this serving I added a bit more milk to some leftover filling and nuked it again until it was a thinner sauce and used it for dipping.

[[image:ictoastchoc11.jpg]]

These got rave reviews.

Drambuie Chocolate Pecan Fudge Spring Rolls - Revision history

Toast at 19:03, 16 January 2007