-
1
Melt chocolate and butter over simmering water in top of a double boiler.
-
2
Pour 1/2 cup of the milk into a medium-size bowl.
-
3
Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
-
4
In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam.
-
5
Remove from heat, and whisk hot liquid into the cornstarch mixture.
-
6
Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
-
7
Put eggs and egg yolks in a bowl.
-
8
Whisking vigorously, slowly drizzle in one cup of hot liquid.
-
9
Pour everything back into saucepan.
-
10
Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk.
-
11
Stir in Kahlua.
-
12
Strain pudding, and fold in the melted chocolate and butter.
-
13
Cover with wax paper to prevent a skin from forming.
-
14
Set aside for one hour.
-
15
Refrigerate until chilled.
-
16
To make enchiladas, first make the crepes.
-
17
Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute.
-
18
Scrape down the sides, and run for another 10 seconds.
-
19
Let batter rest in refrigerator for 30 minutes.
-
20
Place a nonstick saute pan or crepe pan over medium-high heat for one minute.
-
21
Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it.
-
22
Quickly tilt it so a thin film of batter coats pan's bottom.
-
23
Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers.
-
24
(Cover your free hand with a paper towel to catch finished crepe.)
-
25
Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter.
-
26
You should have 8 to 10.
-
27
Preheat oven to 400 degrees.
-
28
Lightly butter a cookie sheet.
-
29
Place a crepe, cooked side up, on a dry work surface.
-
30
Drop about 1/4 cup of pudding in the center.
-
31
Spread it from side to side, leaving one-inch borders.
-
32
Fold bottom edge over the center of the pudding.
-
33
Next, fold the right side of the crepe back to the middle; repeat with the left side.
-
34
Fold the last section toward the middle to make the enchilada.
-
35
Repeat with remaining crepes.
-
36
These may be prepared up to a day in advance.
-
37
Place each enchilada, seam side down, on buttered pan.
-
38
Bake for 5 to 7 minutes to warm them.
-
39
Serve with strawberry almond salsa.
