Chocolate Wontons With Ginger Ice Cream Recipes

Steps:

• Place confectioners' sugar in a medium bowl. In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, 4 at a time, until golden brown and crisp, about 2 minutes, flipping occasionally. With a slotted spoon, transfer wontons to bowl with sugar and toss to coat. Serve immediately.

Steps:

• In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.
• In a small bowl, mix together the orange marmalade, ginger, cream cheese, cinnamon, and salt until very well blended. Fill each wonton with a rounded teaspoon of filling and brush a little water along the edges of the wonton dough. Fold in half diagonally and pinch the wontons shut, making triangles. (Make all the wontons before frying.)
• Working in batches, carefully fry the wontons 3 or 4 at a time, just until golden brown, 3 to 4 minutes, turning once. Remove the wontons and any blot excess oil on a paper towel. Allow to cool a few minutes before serving, as the filling will be extremely hot. Lightly dust with confectioners' sugar and serve warm.

Steps:

• Heat 2 inches of oil over medium heat until oil reaches 350*F in a wok or sauce pan. While oil is heating, scoop 1 teaspoon of cream cheese into center of each wonton wrapper. Stick 4-6 chocolate chips tip side down into cream cheese. Moisten two connecting sides of wonton with water. Fold over and seal shut. Once oil is hot enough, in small batches put wontons into oil. Fry wontons for 30 seconds to 1 minute on each side. Remove wontons as soon as lightly golden and place on a paper towel. When ready to eat, dust with powdered sugar and dip in chocolate syrup.

Steps:

• Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
• Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

Steps:

• Process ginger with sugar in work bowl of food processor until it is very fine.
• Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
• Remove from heat an steep for 5 minutes.
• Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
• Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
• Add vanilla and liqueur.
• Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
• Add about half of the hot custard and process until the chocolate is completely melted.
• Stir chocolate mixture back into remaining custard and blend well with a whisk.
• Cool mix in fridge for several hours or overnight.
• Transfer to ice cream freezer and after a little time, voila! YUM is ready.
• If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
• Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
• Freeze again fofr about 1 hour.
• Time does not include freezing time as you don't have to stand there and watch it.