Combine raspberries, sugar, and water in a saucepan.

Bring to a boil and cook until berries are easily mashed, about 3 minutes.

Remove from heat.

Strain the mixture into a bowl, pressing with a wooden spoon.

Allow the coulis to cool.

Store coulis in a squeeze bottle in the refrigerator for up to two weeks.

Place 1/6 of the chocolate chips onto one wonton wrapper.

Moisten the edges of the wrapper with water.

Fold the wonton wrapper into a triangle shape, sealing the edges.

Crimp the edges with a fork to ensure a tight seal.

Repeat with remaining wonton skins and chocolate chips.

Heat 3 inches of canola oil in a large pot or deep fat fryer to 350 degrees F (175 degrees C).

Carefully add the stuffed wontons to the hot oil using a spider or slotted spoon.

Fry until golden brown on both sides.

Remove the fried wontons and drain on paper towels.

Place the chopped semi-sweet chocolate in a small bowl.

Heat the heavy cream to a simmer.

Pour the simmering cream over the chocolate and stir until melted and smooth.

Add Grand Marnier to the chocolate sauce, to taste.

Arrange the fried wontons on a plate.

Drizzle the raspberry coulis and chocolate sauce over the wontons.