Drambuie Chocolate Pecan Fudge Spring Rolls

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.

Mix thoroughly until everything is melted together and thickening, then add pecans and the drambuie.

Beat egg to use for sealing rolls.

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.

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)