Name: Chocolate Kumquat Spring Rolls
Yield: Makes 3 dozen spring rolls, about 10 servings
Ingredients: 5 kumquats, cut into 1/4-inch slices and seeded, juices reserved; 1/2 cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream; 1/8 teaspoon of salt; 8 1/4 ounces (233 grams) bittersweet chocolate, finely chopped; 1 large egg yolk; 1 tablespoon Grand Marnier; 1 tablespoon unsalted butter, softened; Thirty-six 5-inch square spring roll wrappers; 1 large egg, lightly beaten; Canola, vegetable, or other neutral oil for deep-frying

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Chocolate Kumquat Spring RollsPate Eng

Spring rolls are the quintessential Asian appetizer, but I have adapted the concept to dessert. When cooked, these rolls are like cylindrical molten cakes with warm chocolate oozing out of an impossibly thin and crisp "pastry" shell. The kumquats not only cut through the richness with their distinct citrus tartness, but also are a symbol of good fortune, as kum is a homonym for "gold" in Chinese.

CHEF'S TIP: Make sure you use thin spring roll wrappers, which can be found in Asian markets, not egg roll wrappers.

Recipe notes

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