Wonton Chocolate Kisses Food

HOLIDAY WONTON KISSES

Steps:

• Preheat oven to 350 degrees F.
• Thaw pie crusts and roll to 1/4 inch thickness on lightly floured, clean surface.
• Use drinking glass or coffee mug with 3 - 3/12 inch diameter, or cookie cutter of similar size, score and cut dough.
• Place a kiss in the center of each dough round
• Create wonton by folding opposing sides of dough around chocolate, seal each end by pinching dough together tightly.
• Place on ungreased cookie sheet or baking stone.
• Brush each wonton with egg wash, and sprinkle with colored sugar.
• Bake for 28 to 30 minutes
• Place wontons on cooling rack.

WONTON KISSES

Steps:

• Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat., In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

WONTON KISSES RECIPE

Steps:

• 1. Place a chocolate kiss in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners together over candy kiss and press to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry wontons for 2-1/2 minutes or until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

CHOCOLATE-FILLED WONTONS

Steps:

• Place confectioners' sugar in a medium bowl. In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, 4 at a time, until golden brown and crisp, about 2 minutes, flipping occasionally. With a slotted spoon, transfer wontons to bowl with sugar and toss to coat. Serve immediately.

WONTON CHOCOLATE KISSES

Steps:

• Place a chocolate kiss in the center of each wonton wrapper.
• Moisten edges with water; fold opposite corners together over candy kisses and press to seal.
• In an electric skillet, heat 1 inch of oil to 375 degrees.
• Fry wontons for 2 1/2 minutes or until golden brown, turning once.
• Drain on paper towels.
• Dust with confectioners' sugar.

CHOCOLATE COFFEE KISS

Steps:

• In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently.
• Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.

CHOCOLATE CHIP CREAM CHEESE WONTONS

Steps:

• Heat 2 inches of oil over medium heat until oil reaches 350*F in a wok or sauce pan. While oil is heating, scoop 1 teaspoon of cream cheese into center of each wonton wrapper. Stick 4-6 chocolate chips tip side down into cream cheese. Moisten two connecting sides of wonton with water. Fold over and seal shut. Once oil is hot enough, in small batches put wontons into oil. Fry wontons for 30 seconds to 1 minute on each side. Remove wontons as soon as lightly golden and place on a paper towel. When ready to eat, dust with powdered sugar and dip in chocolate syrup.

CHOCOLATE KISSES FOR DIETERS

Steps:

• Preheat oven to 325 degrees F.
• Spray a cookie sheet with Pam (non-stick cooking spray).
• Sift powdered sugar and cocoa together in a medium sized bowl and set aside.
• In a large bowl beat egg whites until frothy.
• Add granulated sugar to egg whites one tablespoon at a time, beating well after each addition and continue beating until it is stiff and glossy (meringue).
• Beat in vanilla.
• Fold cocoa/sugar mixture and cereal flakes into meringue.
• Drop meringue onto cookie sheets using 2 teaspoons of meringue per cookie - one inch apart making 28 kisses.
• Bake for 20 minutes or until kisses are dry and set.
• Cool on baking sheets for 5 minutes and then remove kisses to a cooling rack to continue cooling.