Chocolate Pickle Burrito: The Best Dessert I’ve Ever Had
I love chocolate and I love pickles. So why not combine the two? That’s exactly what I did when I made this delicious dessert burrito. You can try it, too!
- 1 chocolate bar, broken into chunks
- 3 pickles, diced (I used kosher dills)
- 1 burrito tortilla (make sure to get the large size)
1 large chocolate bar
1 large chocolate bar of your choice
1 large jar of pickles
To start, grab yourself a large jar of pickles (in this case, I went with Kosher Dill). The exact type you use is up to you, but I would recommend something spicy and flavorful. Be sure to choose pickles that are not too soft or mushy—you want them to hold their shape while being folded into the tortilla.
1 large flour tortilla
If you’re like me and don’t have tortillas on hand, you can substitute a flour tortilla—a large one will do. Just make sure it’s fresh!
- 1 lb ground beef
- 1/2 large onion, chopped (optional)
- 1 teaspoon salt (or to taste)
- 1 teaspoon chili powder
- 2 tablespoons water or broth (if desired)
Unwrap the chocolate and grate it with a grater.
- Unwrap the chocolate and grate it with a grater.
- If you’re using a large bar of chocolate, use a butter knife and scrape the sides while holding the grater above the bowl to get all of the shavings into your bowl.
Drain the pickle juice from the jar into the sink.
- For best results, use a strainer.
- If you don’t have a strainer, you can use your hands and be especially gentle with the pickle as it will be delicate.
Slice your pickles into strips.
Slice your pickles into strips. We want to make sure the pickles are thin enough to fit inside a burrito. If they’re too big, it’ll be hard to roll them up and eat with a fork.
Pour in the grated chocolate, pile in the sliced pickles, and wrap up your burrito.
Place your chocolate, covered tortilla on a plate, and pile in the sliced pickles.
Next, pour in the grated chocolate until it covers everything inside the burrito.
Carefully wrap up this burrito tightly with plastic wrap or foil (this will help keep everything inside) and place it in the refrigerator for at least an hour to let all those flavors come together.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together the burrito, chocolate bar, and pickles until well combined.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed for 1 minute until light and fluffy (stop mixing if necessary to scrape down sides of bowl). Add egg, egg yolk one at a time beating for about 30 seconds each time just until blended into creamed mixture (don’t over mix). Scrape down sides of bowl as needed between additions of eggs/yolks – it’s okay if there are small pieces of unmixed batter in bottom corner of bowl!
- Reduce speed to low; add dry ingredients slowly while mixing only until just blended into dough – don’t over mix! With spatula fold in chocolate chips gently then drop by rounded tablespoons onto prepared pan spacing 2, 3 inches apart…These cookies spread so don’t make them too big or they will end up flat 🙂 Bake 10 minutes until edges are golden brown but center is still soft–don’t over bake or they will be dry! Cool on wire rack before serving or storing in airtight container at room temperature up 24 hours, these cookies seem even better after they have cooled completely overnight. Enjoy!
Make a delicious dessert!
- Place the flour tortilla on a plate and microwave until warm.
- Drain the pickle juice into the sink, then slice open your jar of pickles. Spread them across the warm tortilla, making sure to use plenty of both sweet and dill varieties!
- Crumble up your chocolate bar over top of everything else in its wrapper. Use something heavy like a can of beans or someone’s head if you don’t have any more chocolate bars handy (here’s looking at you, Mom).
- Roll up your burrito tightly enough that no filling escapes when sliced into bite, sized pieces later; this will make for easier eating when it comes time for dessert! If unsure about how tight to roll it, just remember: an overstuffed burrito is better than one too small for all its contents!
If you try it out, please let me know how it goes in the comments below. I would love to hear it from you.
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