8 each 8" Fry-Ready Tortilla (37185)
3/4 cup Guinness Stout
1/8 cup Granulated Sugar
1/2 tsp. Baking Soda
All Purpose Flour
12 oz. vol. Irish Stout Dark Chocolate Ganache , see related recipe
48 Lollipop sticks
Andes Mint Candy , chopped to garnish
16 oz. vol. Crème de menthe Whipped Cream , see related recipe
1.) Whisk sugar, baking soda and flour together in stainless bowl. Stir in Guinness stout. Batter should resemble thick pancake batter.
2.) Place stretch tortillas on work surface.
3.) Pipe 1 ½ oz. of Irish stout chocolate ganache in the front of each tortilla.
4.) Tightly roll to close, cigar style. Place chocolate cigars on parchment lined sheet pan.
5.) Wrap with plastic and freeze up to one day in advance.
6.) When ready to serve, remove cigar rolls from freezer. Cut into 1” rolls, discard ends if needed for even cuts. Skewer lollipop sticks onto each chocolate roll.
7.) Dip Irish Stout Chocolate Lollipop Rolls into Guinness batter. Carefully drop into fryer and shake fry basket to keep from sticking. Remove from fryer when batter is golden brown.
8.) Drain and place on plate.
9.) Serve with Crème de Menthe Whipped Cream and garnish with chopped Andes Chocolate Mint Candies.
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