Ingredients
12 pieces Wonton Wrappers
1/2 cups Mini Marshmallows
1/2 cups Mini Chocolate Chips
1/2 cups Chopped Fresh Raspberries
1/3 cups Vegetable Oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Take out a wrapper and place on a plate. Put about a tablespoon of stuff (marshmallows, chocolate chips, raspberries) in the middle of your wrapper. I added the marshmallows to sweeten the raspberries, but you could omit those if you want. Take a wet finger and run it along the entire edge of the wonton. Now fold the top onto the bottom (in a triangle shape) and press the edges together. If you have too much filling, it will ooze out when frying. Pour oil into a pan and get it hot. Slide the wontons in and cook them in batches so they fry up evenly, about 1 1/2 minutes per side. I did four at a time. Flip them over when the first side starts browning. Transfer to a paper towel-covered plate and dust with confectioners' sugar. They were so good, I'm glad I added the marshmallows. I made some without raspberries and the kids loved them too! Enjoy!