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8 ounces bittersweet chocolate, chopped into small pieces
6 tablespoons unsalted butter
1 cup heavy cream
4 (6-inch) flour tortillas
1 banana, peeled and quartered lengthwise
1/2 cup chopped macadamia nuts
1 pint vanilla ice cream
1 egg, beaten
2 to 3 cups vegetable oil
confectioners sugar
Combine chocolate, butter and cream in the top of a double boiler over simmering,
not boiling water. Stir occasionally until all ingredients re melted and well
combined. Set aside and allow to cool.
Heat a skillet or griddle over medium high heat. Do not grease. Place tortillas
over heat to soften enough to become pliable. Remove from heat and arrange 1
piece of banana, about 1/4 cup cooled chocolate mixture, 2 tablespoons nuts
and 2 tablespoons ice cream off center on each tortilla. Brush inside edges
of tortillas with beaten egg. Fold top edge of tortilla about a quarter of the
way over filling. Repeat with bottom edge. Starting with the unfolded edge closest
to the filling, roll into a shape like an egg roll. Freeze for several hours
or overnight. Keep frozen until ready to serve.
Just before serving, heat oil in a skillet or deep fryer to 400. Place tortilla
rolls in hot oil until golden brown on all sides, about 3 minutes. Dust with
confectioners sugar and serve immediately.
Serves 4.
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