Best Chocolate Wontons With Ginger Ice Cream Recipes

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RIDICULOUSLY EASY 4-INGREDIENT CHOCOLATE CHIP WON TONS



Ridiculously Easy 4-Ingredient Chocolate Chip Won Tons image

I posted this in response to someone looking for a dessert. These are simple, inexpensive, and sooo delicious! I don't really know how much these make because I usually buy the wrappers that are on sale, and the packages vary from 10 to 12 ounces.

Provided by caffeine junkie

Categories     Dessert

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 7

8 ounces cream cheese, softened
3 tablespoons granulated sugar
3/4 cup chocolate chips (miniature ones work really well)
15 wonton wrappers
water
powdered sugar (optional)
unsweetened cocoa powder (optional)

Steps:

  • In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
  • Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
  • Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!

Nutrition Facts : Calories 157.6, Fat 9.9, SaturatedFat 6, Cholesterol 21.7, Sodium 114.3, Carbohydrate 16.1, Fiber 0.8, Sugar 8.9, Protein 2.9

WHITE CHOCOLATE & GINGER ICE CREAM



White Chocolate & Ginger Ice Cream image

From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988

Provided by Second2None

Categories     Ice Cream

Time 7h

Yield 1 quart, 10 serving(s)

Number Of Ingredients 8

1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1/4 cup ginger, peeled and grated (about 2 ounces)
2 large egg yolks
5 ounces white chocolate, chopped, melted and tepid
crystallized ginger, minced for garnish (optional)
1 ounce white chocolate shavings (to garnish) (optional)

Steps:

  • In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
  • In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
  • Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
  • Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.

Nutrition Facts : Calories 211.3, Fat 15.2, SaturatedFat 9.2, Cholesterol 75.9, Sodium 36, Carbohydrate 16.8, Fiber 0.3, Sugar 13.5, Protein 2.9

CHOCOLATE GINGER ICE CREAM



Chocolate Ginger Ice Cream image

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

1/4 cup dry crystallized ginger
1/2 cup sugar
2 cups milk
2 cups whipping cream
4 egg yolks
1 teaspoon vanilla
3 tablespoons orange liqueur
6 ounces chocolate (bittersweet or semisweet)

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 WONTONS WITH GINGER ICE CREAM



Chocolate Wontons with Ginger Ice Cream image

Categories     Milk/Cream     Food Processor     Chocolate     Egg     Ginger     Dessert     Fry     Frozen Dessert     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

For ice cream
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
3 tablespoons chopped peeled fresh ginger (from a 4-inch piece)
7 large egg yolks
For wontons
1/3 cup heavy cream
1 teaspoon unsalted butter
3 ounces fine-quality semisweet or bittersweet chocolate, chopped
12 wonton wrappers
1 large egg, lightly beaten
5 cups vegetable oil
Garnish: confectioners sugar
Special Equipment
an ice cream maker; a deep-fat thermometer

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.

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