These enchiladas are actually crepes filled with chocolate ganache, covered with ancho-chili chocolate fondue, a sprinkling of toasted walnuts and Homer's creme anglaise vanilla bean ice cream. With 66 percent cocoa, the chocolate has a complex and rich woodiness that is not quite sweet and pairs well with the ancho-chili powder and the amazing vanilla bean ice cream. Still, we were expecting a bit more heat. And although we thought the cornmeal in the ganache was innovative, it seemed to compete with the doughy, fresh texture of the crepe (which required a knife to cut through in some places) and crunchiness of the walnuts.
Tribune photo by Lauren R. Harrison
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