Best 5 Chocolate Wontons With Ginger Ice Cream Recipes
Indulge in a culinary adventure with a unique and delectable treat - Chocolate Wontons with Ginger Ice Cream. This harmonious fusion of sweet and savory flavors will tantalize your taste buds and leave you craving for more. The wontons, filled with a rich and velvety chocolate ganache, offer a luscious and decadent filling, while the crispy wonton wrapper adds a contrasting textural element. Served alongside a scoop of refreshing ginger ice cream, this dessert offers a symphony of flavors that will dance on your palate. With simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced bakers and those just starting their culinary journey. Additionally, this article provides variations to customize your wontons, including a gluten-free option, ensuring everyone can savor this delightful creation. Don't miss out on this extraordinary dessert experience; embark on this culinary journey and let your taste buds rejoice!
Let's cook with our recipes!
EASY CHOCOLATE WONTON PILLOWS
Bring the oil to a boil for a quick and easy dessert recipe for chocolate wonton pillows topped with cherry port sauce.
Provided by Kelly Senyei
Time 10m
Number Of Ingredients 6
Steps:
- Add 3 inches of vegetable oil to a pot set over medium-low heat. Attach the deep-fry thermometer to the pot. Line a plate with paper towels and set it aside.
- Arrange 12 of the wonton wrappers on your work surface then place a square piece of chocolate in the center of each wonton.
- Brush around the edges of each of the wonton wrappers then place a second wonton wrapper on top and firmly seal together the edges with your fingers.
- Once the oil reaches 350°F, add one or two of the wontons to the pot. Cook the wontons, flipping them as needed, until they are golden brown on both sides.
- Using a slotted spoon, transfer the wontons from the pot to the paper towel-lined plate.
- Repeat the frying process with the remaining wontons, allowing the oil to return to 350°F between each batch.
- Dust the wontons with confectioners' sugar and serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 381 kcal, Carbohydrate 51 g, Protein 6 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 29 mg, Sodium 190 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE-FILLED WONTONS
These little treats look like snow-covered crescent moons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 146 g, Fat 5 g, Protein 2 g
CHOCOLATE GINGER ICE CREAM
Rich and smooth custard based ice cream. Use the best chocolate you can. The ginger offers a lovely tang with the rich chocolate.
Provided by Ambervim
Categories Frozen Desserts
Time 40m
Yield 4 Cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 850.7, Fat 74.8, SaturatedFat 45.4, Cholesterol 346.1, Sodium 122.9, Carbohydrate 47.4, Fiber 7.1, Sugar 25.7, Protein 14.3
CHOCOLATE CHIP CREAM CHEESE WONTONS
Time 10m
Number Of Ingredients 7
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.
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
Tips
- For a crispy wonton, make sure to use wonton wrappers that are not too thick. Thicker wrappers will not crisp up as well and will be more likely to break.
- To prevent the wontons from sticking together, make sure to coat them lightly with oil before frying.
- Be careful not to overcrowd the pan when frying the wontons. This will cause them to stick together and not cook evenly.
- Once the wontons are golden brown and crispy, remove them from the pan and drain on paper towels to remove any excess oil.
- For the best results, serve the chocolate wontons immediately with ginger ice cream.
- If you don't have an ice cream maker, you can still make the ginger ice cream by following the recipe and then freezing the mixture in a covered container for at least 4 hours.
Conclusion
Chocolate wontons with ginger ice cream is a delicious and unique dessert that is perfect for any occasion. The wontons are crispy and filled with a rich chocolate filling, while the ice cream is creamy and refreshing with a hint of ginger. This dessert is sure to impress your guests and is a great way to end a meal.
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