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Chocolate Samosas

Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
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!