Chocolate kumquat spring rolls
A decadent dessert.
Ingredients
6 kumquat (cut into 1/4 inch slices and seeded, reserve juice)
1⁄2 c cream (plus 1 tablespoon)
1 pn salt
8 1⁄4 oz chocolate (bittersweet, finely chopped)
1 egg yolk (large egg)
1 T liquor (Grand Marnier or another orange flavor liquor)
1 T butter (unsalted, softened)
36 wrappers (spring roll wrappers, 5 inch squares)
1 egg (large, slightly beaten)
cooking oil (for deep frying)
Instructions
- Place the kumquat slices and their juices (but not seeds) into a small pan. Add the cream and salt. Warm over a medium heat until a few bubbles form around the edges of the pan. Immediately remove from the heat.
- Place the chocolate into a bowl of a food processor. Pour the hot kumquat cream mix over top of it. Allow it to sit for 2 minutes, before processing until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter. Pulse to combine.
- Line an 8 1/2 x 4 1/2 inch loaf pan with some plastic wrap. Pour the chocolate mix into the pan then place into the freezer. Freeze uncovered, until completely hard.
- Remove the chocolate bar from the pan and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2 inch slices. Makes 36 chocolate bars.
- Lightly brush the entire surface of a spring roll wrapper with the beaten egg. Turn the wrapper so that it is in the shape of a diamond. Lay one piece of chocolate 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.
- Roll the chocolate away from you one full rotation.
- Tightly fold the sides in toward the center, and continue to roll up to the end of the wrapper. Make 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 to 2 days; removing them only when you are ready to fry
- Fill a heavy bottom pot with oil, about 2 inches. Heat to 350° ;F. When the oil is ready , add a few of the spring rolls, do not crowd them, cook, turn occasionally and adjusting the heat as necessary to maintain 350° F, for about 4 minutes or until golden brown in color. Drain on paper towels and cook the remaining rolls.
- Serve warm.
Total time
1 hour, 35 minutes
Cooking time
5
Preparation time
90
Yield
3 dozen