Chocolate Samosas
Servings 22 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!