Ghirardelli Chocolate Rangoons with Lingonberry Sauce
Recipe courtesy of Chandon Clenard
Sponsor: Ghiradelli
Servings: 8
Ingredients
Chocolate Rangoons:
- 1 ½ c Ghirardelli® 52% Chocolate Chips
- ½ c coconut cream
- 8 oz cream cheese
- ¼ c powdered sugar, sifted
- ½ tsp vanilla extract
- 1 pinch cayenne pepper
- Wonton skins, as needed
- Rice flour or cornstarch, as needed
Lingonberry Sauce:
- One 14-oz jar lingonberry spread (or sub your favorite jelly or jam)
- ¼ c water
Service:
- Vegetable oil, as needed
- ¼ c powdered sugar, sifted
Directions
For the Chocolate Rangoons:
- In the top of a double boiler add chocolate chips to melt over low heat.
- In a separate pan, heat coconut cream, cream cheese, sugar, vanilla and cayenne. Bring to a simmer, then add to the chocolate.
- Whisk coconut cream mixture into melted chocolate.
- Once everything is melted together, cover with plastic and refrigerate until set (6 hours).
- To each wonton skin add 1 teaspoon chilled chocolate filling in the center. Lightly brush the edges with water, bring all 4 corners to the center, and press edges to seal.
- Place on a lined sheet tray lightly dusted with rice flour or cornstarch.
For the Lingonberry Sauce:
- Pour the spread into a medium saucepan with the water over medium-low heat.
- Stir continuously until the mixture melts into a smooth sauce. Hold warm.
- Use more or less water, depending on your preference for thick or thin sauce.
For Service:
- Heat 3 in of oil in a large deep pot to 375°F.
- Fry 6 to 8 of the wontons at a time for 3 to 5 minutes, or until golden.
- Drain on paper towels and repeat the process with the remaining wontons.
- Serve immediately, dusted with powdered sugar, with a side of Lingonberry Sauce.
Chef Notes
Be careful not to burn the coconut cream; stir continuously.
Make sure to sift the powdered sugar and mix well, so there are no lumps in the filling.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley