Chocolate Tortillas

This is something I remember from my childhood: Mom's chocolate tortillas! This is a layered dessert that is sweet, but also bitter and a little tart because of the dark chocolate and the sour cream. It's sooo delicious and you'll be glad you tried it!

6 oz semisweet chocolate
2 c sour cream
3 T confectioners' sugar
4 8-inch flour tortillas
Shaved chocolate

In the top of a double boiler add the chocolate, 1 c of the sour cream and 1 T sugar.

Set the pan over simmering water and stir until the chocolate is melted and the ingredients are thoroughly blended.

Remove from heat and place pan into a bowl of cold water to cool mixture. On a serving plate place 1 tortilla. Frost the top of the tortilla with 1/3 of the chocolate mixture, making sure chocolate mixture is spread very evenly. Place second tortilla on top of chocolate mixture and frost evenly with second 1/3 of chocolate mixture. Repeat layering and frosting procedure once more ending with tortilla on top.

In a small bowl, blend the remaining 1 cup sour cream and remaining 2 T powdered sugar. Frost the top and sides of the tortilla stack with this mixture. Cover the completed tortilla stack with an inverted bowl large enough to cover the stack without touching the top or the sides. Refrigerate for at least 8 hours. Garnish the top of the stack with shaved chocolate and serve.

Mom's first post!

First Entry from Jessica:

Olivia has always had a talent for finding good recipes. This one came out of California Heritage Continues Cookbook which along with its predecessor, California Heritage Cookbook (both by the Junior League of Pasadena), contains many family favorites. While she and Bryan and Alex visited in September, she whipped up this sauce and I realized, I had better get back to using my cookbooks for inspiration and enjoyment. Here is to you Olivia.

Olivia's Favorite Bittersweet Chocolate Sauce

1/2 c heavy cream

1 c sugar

2 squares unsweetened chocolate

2 oz Swiss semisweet chocolate

1/2 c unsalted butter

2 large egg yolks

1 t vanilla

1-2 T dark rum

1-2 T almond liqueur

In a heavy saucepan, combine the cream and sugar. cook over medium heat, stirring just until the mixture starts to simmer. Add the chocolates and butter. cook over low heat, stirring until smooth, about 5 minutes. Remove from the heat.

In a small bowl, lightly beat the egg yolks. Stir in a few spoonfuls of the hot chocolate mixtures. Add the egg mixture to the chocolate in the saucepan, stirring constantly, cook gently over low heat for 3 minutes, stirring continuously. remove from the heat.

Stir in the vanilla, rum, and almond liqueur until well blended. Store in the refrigertor. Reheat when ready to serve Makes about 2 cups.