INGREDIENTS

INSTRUCTIONS

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.
Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer
and add to the chocolate stirring until the chocolate melts. Add Grand
Marnier to taste. Arrange wontons on a plate. Top with the coulis and
chocolate. This recipe yields 2 servings.
Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-30-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Deborah Stanton
Converted by MM_Buster v2.0l.

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