Add berries, sugar and water to a hot saucepan. Allow mixture to come to a boil and then cook for approximately 3 minutes or until berries can be mashed. Remove from heat. Strain the berry mixture into a bowl, pushing with a wooden spoon. Allow to cool. Can be stored in a squeeze bottle in the refrigerator for up to two weeks. Stuff one wonton wrapper with 1/6 of the chocolate chips. Paint water on the edges, seal in a triangle shape, crimp lightly with a fork to ensure seal. Repeat with all six wonton skins. In a large pot (or in a deep fat fryer) heat 3 inches of canola oil to 350 degrees. Using a spider or a slotted spoon, add the stuffed wontons to the oil and fry until golden on both sides. Remove to drain on paper towels. Place the chopped chocolate in a small bowl. Heat heavy cream to a simmer and add to the chocolate stirring until the chocolate melts. Add Grand Marnier to taste. Arrange wontons on a plate. Top with the coulis and chocolate. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9399) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-30-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Deborah Stanton
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 2|
|Calories from Fat: 335 (29%)|
|Amt Per Serving||% DV|
|Total Fat 37.2g||50 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 40.8mg||13 %|
|Sodium 23mg||1 %|
|Potassium 567.8mg||15 %|
|Total Carbohydrate 222.4g||65 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 207.3g|
|Protein 6g||9 %|
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Calories per serving: 1167
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