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Gingered Chocolate Wonton


Thursday, January 01, 2004
24 wontons
1 pkg wonton wrappers (available at grocery or specialty stores)8 oz semi-sweet chocolate
2 oz heavy cream
2 oz butter
1 Tbs fresh ginger, minced
1 egg, beaten
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 oz balls. Brush one side of wonton skins with egg (this will help seal it once choc 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). Wontons are best eaten hot; they do not reheat well, so make sure you only cook what you can eat right away.
Nutrition Facts:
James Ellison, The Chalkboard
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