Imagine this: crispy wonton wrappers filled with rich, gooey chocolate that melts in your mouth with every bite. If you love the chocolate dumplings from Din Tai Fung, you’ll go crazy for these chocolate samosas. They ooze chocolate ganache, and just when you think they can’t get any better, you dip them in vanilla cold foam for a unique dessert experience!
Chocolate Samosas
Ingredients
**For the Chocolate Ganache:**
- – 4 ounces milk chocolate
- – 4 ounces semi-sweet chocolate
- – 2/3 cup heavy cream
**For the Vanilla Cold Foam:**
- – 1/2 cup heavy cream
- – 2 to 3 tablespoons milk
- – 1 tablespoon vanilla syrup
- – Dash of sea salt
**Other Ingredients:**
- – Wonton wrappers
- – Water for sealing
- – Vegetable oil for frying
- – Powdered sugar optional
- – Melted white chocolate optional
Instructions
**Make the Cold Foam:**
- In a bowl, jar, or measuring cup, combine heavy cream, milk, vanilla syrup, and sea salt.
- Use an electric whisk to whip the mixture until it thickens into a foam.
**Make the Ganache:**
- Add the semi-sweet and milk chocolate to a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it starts to simmer (you can also use a microwave).
- Pour the hot cream over the chocolate and let it sit for 10 to 15 minutes to melt the chocolate.
- Gently whisk the mixture until smooth and glossy.
- Cover and refrigerate for at least 25 to 30 minutes to let it solidify.
**Assemble and Fry:**
- Lay out wonton wrappers on a clean surface.
- Place a spoonful of chocolate ganache in the center of each wrapper (don’t overfill).
- Brush the edges with water, fold over to form a triangle, and press firmly to seal.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Carefully place the chocolate-filled samosas into the hot oil, being careful not to overcrowd the pan.
- Fry until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate or a wire rack.
- Let them cool for 5 to 10 minutes. Sprinkle with powdered sugar and drizzle with white chocolate if desired. Serve with vanilla sea salt cold foam for dipping!