Chocolate Kumquat Spring Rolls
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Salt1 large
Egg Yolk1 tbsp
Grand Marnier1 tbsp
Unsalted Butter (softened)1 large
Egg (lightly beaten)Directions:
1
Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan
2
Remove from the heat
3
Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it
4
Let sit for 2 minutes, then process until the mixture becomes smooth and shiny
5
Add the egg yolk, Grand Marnier, and butter and process to combine
6
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap
7
Pour the chocolate mixture into the pan and transfer to the freezer
8
Freeze, uncovered, until completely hard
9
Unmold the chocolate bar and peel off the plastic wrap
10
Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices
11
You should have 36 chocolate bars
12
Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg
13
Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle
14
Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation
15
Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed
16
Set on a baking sheet
17
Repeat with the remaining wrappers and chocolate
18
Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them
19
Fill a saucepan with oil to a depth of 2 inches and heat to 350°F
20
When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes
21
Drain on paper towels and cook the remaining rolls
22
Serve warm
23
Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan
24
Remove from the heat
25
Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it
26
Let sit for 2 minutes, then process until the mixture becomes smooth and shiny
27
Add the egg yolk, Grand Marnier, and butter and process to combine
28
Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap
29
Pour the chocolate mixture into the pan and transfer to the freezer
30
Freeze, uncovered, until completely hard
31
Unmold the chocolate bar and peel off the plastic wrap
32
Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices
33
You should have 36 chocolate bars
34
Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg
35
Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle
36
Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation
37
Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed
38
Set on a baking sheet
39
Repeat with the remaining wrappers and chocolate
40
Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them
41
Fill a saucepan with oil to a depth of 2 inches and heat to 350°F
42
When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes
43
Drain on paper towels and cook the remaining rolls
44
Serve warm