Chocolate Sambosas

In a bowl, jar, or measuring cup, add the heavy cream, milk, vanilla syrup, and sea salt. Whisk together with an electric whisk until thickened into a foam.

Start by adding the semi-sweet chocolate and milk chocolate to a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. You could also do this in the microwave.
Pour the hot cream over the chocolate and let it sit for 10 to 15 minutes to allow the chocolate to melt.
After the chocolate has melted, gently whisk the mixture until it becomes smooth and glossy.
Cover and transfer to the fridge to solidify, at least 25 to 30 minutes.

Lay out your wonton wrappers on a clean surface.
Take one wrapper and place a spoonful of the chocolate ganache filling in the center. Be careful not to overfill.
Brush the edges of the wrapper with water to help them seal, then fold the wrapper over the filling to form a triangle. Press the edges firmly to seal it tightly.
Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the chocolate-filled samosas into the hot oil, ensuring not to overcrowd the pan.
Fry until they turn golden brown and crispy, which should take about 2 minutes per side. Remove from the oil and drain on a paper towel-lined plate or a wire rack.
Allow them to cool for 5 to 10 minutes before enjoying. Sprinkle them with powdered sugar, a drizzle of white chocolate, and serve them with vanilla sea salt cold foam to dip in!