Chalkboard Gingered Chocolate Wontons
Yield: 24 wontons
Ingredients
- 1 package wonton wrappers
- 8 ounces semisweet chocolate
- 2 ounces heavy cream
- 1 tablespoon fresh ginger, minced
- 1 egg, beaten
- 2 ounces butter
Instructions
- 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).
Notes
Wontons are best eaten hot; they do not reheat well, so make sure you only cook what you can eat right away.
Attribution
James Ellison, The Chalkboard, Tulsa, Oklahoma
