Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice.
- Make sure the wontons are sealed well to prevent chocolate from seeping out during frying.
- Keep unused wontons covered while working to keep them from drying out.
- I found that starting to flip the wontons immediately is easier than waiting for one side to brown, because it helps prevent the wonton from getting top heavy on one side. By doing this it will be easier to keep the wonton flipped over to the second side.
- This dish is also great served with ice cream.
- 30 (2 1/2-inch square) wonton wrappers
- 3 ounces bittersweet chocolate, finely chopped
- Water for brushing wontons
- 1/4 cup confectioners' sugar
- 1/4 teaspoon chinese five spice powder
- 3 quarts canola, vegetable, or peanut oil for frying
Working six at a time, lay out wonton wrappers on work surface, with one corner pointing toward the top. Place 1/2 teaspoon chopped chocolate in the center of the top half of each wonton, keeping chocolate about 1/2 inch from edge.
Lightly brush the top left and top right edges of wontons with water. Lift up bottom point and fold over chocolate to touch top point, forming a triangle. Press edges to seal well, gently pressing out air in the pocket before sealing.
Place assembled wontons on towel lined plate and cover with lightly dampened paper towel while you finish the remaining wontons. In small bowl, stir together sugar and five spice powder; reserve.
Fill heavy duty pot with 2 inches oil. Heat on medium heat to 360°F. Working in 2 or 3 batches, carefully lower in wontons one at a time. Fry until golden brown, flipping and agitating with chopsticks, tongs, or a wire mesh spider as they cook, about 45 seconds. Drain on paper towel lined plate. Adjust heat as necessary between batches to keep temperature at 360°F.
Sift sugar/spice mixture over wontons and serve.
Candy thermometer, slotted spoon