Powdered Chocolate Wontons with Caramel Sauce
- Cook & Prep: 50 m
- Serving: 8
For the Wontons
Place a small bowl of warm water beside the wonton wrappers. Put a single wonton wrapper on a clean, dry surface in front of you. Place a chocolate square in the center of wonton. Dab water all around the edges of the wonton (water is the glue of wonton wrappers).
Pinch and seal wrapper by bringing each corner to the center, slightly overlapping. Be sure that seams are tightly sealed.
Heat oil in frying pan over medium-high heat until hot (approximately 350 degrees Fahrenheit). Fry wontons for one to two minutes per side until golden brown. Remove and place on paper towels to absorb excess oil.
Prepare the Sauce
Heat sugar, lemon juice, and vanilla extract on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon.
Add the whipped topping and bring to a boil while stirring constantly until sugar is completely dissolved. Whisk occasionally until the bubbles become bigger and your caramel starts to thicken considerably and a rich amber color develops, resembling the color of caramel. Once your caramel achieves the desired color, close the heat immediately. Be careful not to burn the caramel.
Stir in the soy milk and mix well until evenly combined. Serve it warm or at room temperature.
If you like your caramel runny, use 1/2 cup soy milk. If you prefer your caramel rich and gooey add 1/4 cup soy milk.
This recipe works best if you use a thick-bottomed pan.
If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add 1/4 cup water to the sugar at the beginning of the process. This will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.
Dust the wontons with confectioner's sugar. Place caramel sauce in small bowls or plates. Top with two wontons.