Chocolate Kumquat Spring Rolls Food

CHOCOLATE KUMQUAT SPRING ROLLS

Chocolate Kumquat Spring Rolls image

Provided by Pichet Ong

Categories Liqueur Chocolate Fruit Dessert Fry Lunar New Year Kumquat Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 3 dozen spring rolls, about 10 servings

Number Of Ingredients 10

Ingredients

5 kumquats, cut into 1/4-inch slices and seeded, juices reserved
1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 teaspoon of salt
8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped
1 large egg yolk
1 tablespoon Grand Marnier
1 tablespoon unsalted butter, softened
Thirty-six 5-inch square spring roll wrappers
1 large egg, lightly beaten
Canola, vegetable, or other neutral oil for deep-frying

Steps:

1. Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat.
2. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine.
3. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.
4. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.
5. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.
6. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm.

CHOCOLATE SPRING ROLLS

Chocolate Spring Rolls image

Oh come on. Who doesn't love chocolate? Well, me, for one, but I'm insanely outnumbered, so here ya go! Times are estimates.

Provided by Sandi From CA

Categories Dessert

Time 28m

Yield 12 spring rolls, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup heavy cream (listen closely for artery-hardening noises about now)
2 tablespoons butter (tight, crackling sounds come from your chest as a smile wraps itself around your head)
6 ounces semisweet chocolate or 6 ounces bittersweet chocolate, chopped
1/2 cup peanuts, chopped
12 egg roll wraps
water (the "good for you" ingredient)
vegetable oil (for frying)
powdered sugar (optional)

Steps:

Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour.
Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed.
In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.

Nutrition Facts : Calories 249.8, Fat 16.5, SaturatedFat 8.6, Cholesterol 21.6, Sodium 204.9, Carbohydrate 24, Fiber 3.5, Sugar 0.4, Protein 6.8

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