- 1 pint fresh raspberries
- 1/2 cup sugar
- 1/2 cup water
- 6 square wonton skins
- 1/2 cup chocolate chips
- Canola oil for frying
- 3 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Grand Marnier, to taste
Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat.
Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. 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 in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels.
Arrange wontons on a plate. Top with the coulis and chocolate