Thanks to my mother-in-law Jane for sending this great recipe my way! Here is the original recipe which I modified a little bit. Phyllo dough is found in the frozen aisle of your supermarket, near the frozen pie crusts. I think the box I got was 1/2 sheets so I made two smaller burritos instead of one large one like the recipe calls for. Both our cameras were out on loan, hence the ghettoness of this camera phone picture (no offense to Becky's phone camera).
Block of bittersweet chocolate, about 1 cup size (I used one large bar)
1/2 to 1 cup walnuts
3-4 T Granulated sugar
3 to 6 sheets phyllo dough, thawed
Unsalted butter, melted for brushing
Note: The amounts for the ingredients are up to the user.
Preheat the oven to 400 degrees F.
While oven is preheating, use a food processor to grind up the chocolate into little pieces. (A ziplock bag and meat tenderizer would also do the trick)
Using a food processor, crush the walnuts.
Spread 1 phyllo sheet on a baking sheet and brush with melted butter. Top with another phyllo sheet and brush it with butter. Top with a last sheet, but don't butter it on top. I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter.
Sprinkle on chocolate and nuts, to taste. Be sure to allow room for rolling without bursting the roll. Sugar isn't really necessary inside the roll but a little can be nice.
Roll up the dessert just like a burrito: tuck in sides toward the front then roll up. Also, a straight roll like sushi is fine.
Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned.
Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife. Serve immediately.