In double boiler, combine all ingredients except butter, cook over low heat until
chocolate melts. Remove from heat and stir in butter. Let cool.
When chocolate has firmed, portion into 1/2 ounce balls. Brush one side of wonton
skins with egg (this will help seal it once chocolate is inside). Place chocolate
inside skins and seal. Set aside for a few minutes to let egg paste dry.
Fry in hot vegetable oil at 350 degrees or until skins are light brown
(you can keep prepared skins up to two days before frying).
Yield: 24 wontons
Wontons are best eaten hot; they do not reheat well, so make sure you
only cook what you can eat right away.
Source: James Ellison, The Chalkboard, Tulsa, Oklahoma