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Chocolate Chimichangas With Raspberry Sauce: A Dessert Fiesta

There’s something magical about the combination of warm chocolate and tart raspberries. My earliest memory of this pairing is sneaking bites of my grandmother’s raspberry-filled chocolates during the holidays. The smooth, melting chocolate followed by the burst of fruity tang was, and still is, pure bliss. These Chocolate Chimichangas with Raspberry Sauce take that nostalgic joy and wrap it in a crispy, golden-brown embrace. It’s a playful, unexpected dessert that’s guaranteed to bring smiles to any table.

Recipe Overview

Prep Time: 30 minutes (includes freezing time)
Cook Time: 6-12 minutes
Total Time: 36-42 minutes
Servings: 6
Yield: 6 chimichangas
Dietary Type: Vegetarian

Ingredients

For Chocolate Chimichangas

6 (1 5/8 ounce) milk chocolate candy bars
6 (10 inch) burrito-size flour tortillas
Vegetable oil
Raspberry sauce (recipe follows)
Vanilla ice cream, for serving
Chocolate shavings, for garnish (optional)
Mint sprigs, for garnish (optional)

For Raspberry Sauce

1 (10 ounce) package frozen raspberries, thawed
1/2 cup sugar
3 tablespoons lemon juice
1 tablespoon orange liqueur (optional)
1 teaspoon cornstarch

Equipment Needed

Baking sheet
Large skillet
Tongs
Paper towels
Large saucepan
Wire-mesh strainer
Small saucepan
Spoon
Whisk

Instructions

Prepare the chimichangas: Place 1 candy bar just below the center of 1 tortilla.
Fold the bottom of the tortilla up and over the candy bar, just until partially covered.
Fold the left and right sides of the tortilla over, creating a sealed packet.
Roll up the tortilla tightly, ensuring the seam is facing down.
Place the prepared chimichanga, seam side down, on a baking sheet.
Repeat the procedure with the remaining candy bars and tortillas, ensuring each chimichanga is seam-down on the baking sheet.
Freeze the prepared chimichangas for 20 minutes. This helps to prevent the chocolate from melting too quickly during frying and keeps the shape intact.
Heat the oil: Pour vegetable oil to a depth of 1 inch into a large skillet. Heat the oil over medium-high heat until it reaches 375°F. Use a thermometer to ensure accurate temperature.
Fry the chimichangas: Carefully place 2 tortillas, seam sides down, in the hot oil.
Gently press the tortillas with tongs for a few seconds to seal the seam and prevent them from unfolding during frying.
Fry the tortillas for 2 to 3 minutes on each side, or until they are golden brown and crispy. Keep a close eye on them to prevent burning.
Repeat the procedure with the remaining tortillas, frying in batches to avoid overcrowding the skillet and lowering the oil temperature.
Drain: Remove the fried chimichangas from the skillet and place them on paper towels to drain excess oil.
Prepare the raspberry sauce: Combine the thawed raspberries, sugar, and lemon juice in a large saucepan. If desired, add the orange liqueur for an extra layer of flavor.
Bring the raspberry mixture to a boil over medium heat.
Reduce the heat to low, and simmer, uncovered, for 5 minutes, or just until the mixture starts to thicken slightly.
Remove the saucepan from the heat and let the raspberry mixture cool completely.
Strain the sauce: Press the cooled raspberry mixture through a wire-mesh strainer into a small saucepan, using the back of a spoon to squeeze out as much juice as possible. Discard the pulp and seeds.
Thicken the sauce: Whisk the cornstarch into the strained raspberry juice.
Bring the sauce to a boil over medium heat, and cook for 1 to 2 minutes, or until it has thickened to your desired consistency.
Store the raspberry sauce in the refrigerator for up to 3 days.
Serve: Serve the warm chocolate chimichangas immediately with a generous drizzle of raspberry sauce and a scoop of vanilla ice cream. Garnish with chocolate shavings and mint sprigs, if desired.

Expert Tips & Tricks

Freezing is key: Don’t skip the freezing step! This prevents the chocolate from melting too quickly during frying, resulting in a gooey mess. The brief freeze helps everything hold its shape beautifully.
Oil temperature: Maintaining the correct oil temperature is crucial for achieving a crispy, golden-brown exterior. Use a thermometer to monitor the temperature and adjust the heat as needed. If the oil is too hot, the tortillas will burn before the chocolate melts. If it’s not hot enough, they’ll absorb too much oil.
Sealing the chimichangas: Pressing the tortillas with tongs immediately after placing them in the hot oil helps to seal the seam and prevent them from unfolding during frying.
Make-ahead raspberry sauce: The raspberry sauce can be made several days in advance and stored in the refrigerator. This is a great way to save time on the day you plan to serve the chimichangas.
Chocolate variations: Experiment with different types of chocolate bars. Dark chocolate or chocolate with nuts or caramel would all be delicious.

Serving & Storage Suggestions

Serve the chocolate chimichangas immediately while they are warm and crispy. The combination of the warm, crispy tortilla, the melted chocolate, the cool ice cream, and the tart raspberry sauce is simply divine.

Store any leftover raspberry sauce in an airtight container in the refrigerator for up to 3 days. The chimichangas are best enjoyed immediately after frying, as the tortillas will soften over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat them in a preheated oven at 350°F (175°C) for a few minutes until warmed through. Note that they will not be as crispy as when freshly fried.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	584 kcal	N/A
Total Fat	19 g	29%
Saturated Fat	8 g	39%
Cholesterol	11 mg	3%
Sodium	483 mg	20%
Total Carbohydrate	94 g	31%
Dietary Fiber	6 g	23%
Sugars	52 g	N/A
Protein	10 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it up: Add a pinch of cayenne pepper to the raspberry sauce for a subtle kick.
Mexican Chocolate: Use a chocolate bar with cinnamon and chili for a richer flavor.
Berry Mix: Substitute the raspberries with a mix of berries for a more complex flavor profile.
Caramel Sauce: Swap the raspberry sauce for a homemade caramel sauce or cajeta (Mexican caramel).
Nutella Chimichangas: Replace the chocolate bar with a generous smear of Nutella for a hazelnut twist.
Dairy-Free: Use dairy-free chocolate, ice cream, and margarine to make this treat dairy-free.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying?
A: While frying provides the best texture, you can bake them at 375°F (190°C) for about 10-15 minutes, or until golden brown. Brush with melted butter or oil for a crispier result.

Q: What kind of oil is best for frying?
A: Vegetable oil, canola oil, or peanut oil are all good choices for frying, as they have a high smoke point and neutral flavor.

Q: Can I use smaller tortillas?
A: Yes, you can use smaller tortillas, but you may need to adjust the amount of chocolate accordingly. Be sure to roll them up tightly to prevent leaks.

Q: Can I make the chimichangas ahead of time and freeze them?
A: Yes, you can assemble the chimichangas, freeze them (before frying), and then fry them just before serving. You might need to add a minute or two to the frying time to ensure the chocolate is melted and the tortilla is golden brown.

Q: What if I don’t have orange liqueur?
A: The orange liqueur is optional, so you can simply omit it from the raspberry sauce. You could also add a splash of orange juice or orange zest for a similar flavor.

Final Thoughts

These Chocolate Chimichangas with Raspberry Sauce are more than just a dessert; they’re an experience. The crispy exterior, the molten chocolate, and the tangy raspberry sauce create a symphony of flavors and textures that will leave you craving more. Don’t be afraid to experiment with different variations and make this recipe your own. So, go ahead, gather your ingredients, and prepare to embark on a delicious adventure. I promise you and your loved ones will be delighted! Don’t forget to share your creations and feedback – I can’t wait to see what you come up with!

Chocolate Chimichangas With Raspberry Sauce Recipe