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Ingredients
- 1 pt fresh raspberries
- 1/2 c. sugar
- 1/2 c. water
- 6 sqr wonton skins
- 1/2 c. chocolate chips Canola oil for frying
- 3 ounce semi-sweet chocolate minced
- 1/2 c. heavy cream Grand Marnier to taste
Directions
- Add in berries, sugar and water to a warm saucepan. Allow mix to come to a boil and then cook for approximately 3 min or possibly till berries can be mashed. Remove from heat.
- Strain the berry mix into a bowl, pushing with a wooden spoon. Allow to cold. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
- Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins.
- In a large pot (or possibly in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or possibly a slotted spoon, add in the stuffed wontons to the oil and fry till golden brown on both sides. Remove to drain on paper towels.
- Place the minced chocolate in a small bowl. Heat heavy cream to a simmer and add in to the chocolate stirring till the chocolate melts. Add in Grand Marnier to taste.
- Arrange wontons on a plate. Top with the coulis and chocolate.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 484 | |
| Calories from Fat 194 | 40% |
| Total Fat 23.22g | 29% |
| Saturated Fat 13.79g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 580mg | 17% |
| Total Carbs 80.56g | 21% |
| Dietary Fiber 16.8g | 56% |
| Sugars 56.96g | 38% |
| Protein 7.28g | 12% |
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