Deep Fried Wonton Raviolis

• 1 pint fresh raspberries
• 1/2 cup sugar
• 1/2 cup water
• 6 square wonton skins
• 1/2 cup chocolate chips
• Canola oil for frying
• 3 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• Grand Marnier, to taste

1. Add berries, sugar and water to a hot saucepan.
2. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed.
3. Remove from heat.
4. Strain the berry mixture into a bowl, pushing with a wooden spoon.
5. Allow to cool.
6. Can be stored in a squeeze bottle in the refrigerator for up to two weeks.
7. Stuff one wonton wrapper with 1/6 of the chocolate chips.
8. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal.
9. Repeat with all six wonton skins.
10. In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees.
11. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides.
12. Remove to drain on paper towels.
13. Place the chopped chocolate in a small bowl.
14. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts.
15. Add Grand Marnier to taste.
16. Arrange wontons on a plate.
17. Top with the coulis and chocolate

fresh raspberries, sugar, water, skins, chocolate chips, canola oil, semisweet chocolate, heavy cream, grand marnier

Taken from www.foodnetwork.com/recipes/deep-fried-wonton-raviolis-recipe.html (may not work)