Best Chocolate Wontons Recipes

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

Steps:

• Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
• To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
• Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
• Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

HOT CRISPY WONTONS STUFFED WITH CHOCOLATE AND BANANAS

Steps:

• The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
• Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.

CHOCOLATE BANANA WONTONS

Steps:

• Mix bananas, cheese, and chocolate ingredients. Fold into center of wonton wrapper sealing all edges with water.
• Fry at 350 degrees, approx 3 minutes.

CHOCOLATE-FILLED WONTONS

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.

CHOCOLATE CHIP CREAM CHEESE WONTONS

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.

CHOCOLATE WONTONS WITH GINGER ICE CREAM

Steps:

• Make ice cream:
• Bring milk, cream, and 1/2 cup sugar to a boil in a 3-quart heavy saucepan. Remove from heat, then stir in ginger and let steep, covered, 15 minutes. Meanwhile, whisk together yolks and remaining 1/2 cup sugar. Add milk mixture to yolk mixture in a slow stream, whisking, then transfer custard to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 175 to 180°F on an instant-read thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into a metal bowl, discarding solids, and chill, its surface covered with wax paper, until cold, about 1 1/2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
• Make wontons:
• Bring cream and butter to a boil in a 1-quart saucepan. Pour hot cream over chocolate in a bowl and let stand 1 minute. Whisk ganache until smooth, then chill, covered, until firm, about 1 hour.
• Lightly brush 1 side of each of 6 wonton wrappers with beaten egg, then put 1 1/2 teaspoons chocolate ganache in center of each. Fold filled wontons in half to form triangles, pressing gently around filling to eliminate any air bubbles and sealing edges with more egg. (If there are any pockets of air, wontons may burst when fried.) Make 6 more wontons in same manner. Freeze filled wontons on a wax-paper-lined tray until firm, about 20 minutes.
• Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 365°F on deep-fat thermometer. Fry wontons, 3 at a time, turning once, until golden brown, about 1 1/2 minutes total. Transfer with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.) Dust with confectioners sugar and serve wontons warm with ice cream.

PB AND J WONTONS WITH CHOCOLATE DIPPING SAUCE

Steps:

• Heat a deep pot of oil or a deep-fryer to 350 degrees F.
• Place peanut butter, jelly, and bananas in a food processor and blend. Place wontons on a flat surface and place 1 tablespoon of the peanut butter mixture onto half of each wonton. Fold wonton over and pinch closed to form crescent shape.
• Deep-fry the wontons, a few at a time, for 1 to 2 minutes or until golden brown on all sides. Remove with a slotted spoon to a paper towel lined plate. Place onto platter and sprinkle with powdered sugar and drizzle with chocolate syrup.
• Kids love these and there are never any left! Use any leftover mixture for sandwiches the next day or for more wontons! From a family of 7, this is an inexpensive winner and great for birthday parties!

CHOCOLATE WONTONS

Steps:

• Place a wonton wrapper on a work surface. Spoon about 1 teaspoon of chocolate chips into the center of the wrapper. Top with a piece of strawberry. Dip your finger in water, and moisten 2 adjacent inside edges of the wrapper. Fold the wrapper into a triangle; squeeze out as much air as possible from the contents, and make sure the wrapper is very well sealed by pressing the edges with your fingers. Set the filled wrappers on a parchment paper-lined baking sheet.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry the wonton triangles, a few at a time, until golden brown, about 45 seconds on the first side. Flip them in the oil, and fry an additional 30 seconds on the second side. Drain the fried wontons on paper towels. Dust with confectioners' sugar. Serve warm.

CHOCOLATE-BANANA WONTONS

Steps:

• 1. Preheat oven to 350*. Spray a large baking sheet with the cooking spray.
• 2. In a medium size bowl, combine the diced banana and the chocolate morsels and mix gently.
• 3. Put the wonton wrappers on a flat surface. Drop by teaspoonful's of the banana mixture onto center of each of the wonton's. Moisten the edges of the wonton's with wet fingers and fold one corner to make a triangle and gently press the sides together to seal. Transfer the filled wrappers to the prepared baking sheet.
• 4. Bake wonton's 10 to 12 minutes or until golden brown. Sift the powdered sugar over the chocolate filled wonton's right before serving. 5 points for 4 wontons