Chalkboard Gingered Chocolate Wontons

Source: James Ellison, The Chalkboard, Tulsa, Oklahoma

1 package wonton wrappers
8 ounces semisweet chocolate
2 ounces heavy cream
2 ounces butter
1 tablespoon fresh ginger, minced
1 egg, beaten

In double boiler, combine all ingredients except butter, cook over low heat until chocolate melts. Remove from heat and stir in butter. Let cool.

When chocolate has firmed, portion into 1/2 ounce balls. Brush one side of wonton skins with egg (this will help seal it once chocolate is inside). Place chocolate inside skins and seal. Set aside for a few minutes to let egg paste dry.

Fry in hot vegetable oil at 350 degrees or until skins are light brown (you can keep prepared skins up to two days before frying). Wontons are best eaten hot; they do not reheat well, so make sure you only cook what you can eat right away.

Yield: 24 wontons