Chocolate Tapioca Arancini
photo by Food.com
- Ready In:
- 2hrs 40mins
- Ingredients:
- 11
- Yields:
-
6-8 arancini
ingredients
- 2 cups/ 500ml 35-percent cream
- 2 cups/ 500ml chopped chocolate
- 1⁄2 cup/ 125ml small pearl tapioca
- 1 cup/ 250ml milk
- 1 cup/ 250ml sugar
- 1 orange, zest of
- 1 vanilla bean, halved lengthwise and seeds scraped
- canola oil, for frying
- 1 cup/ 250ml all-purpose flour
- 4 eggs, beaten
- 2 cups/ 500ml panko breadcrumbs, ground to a fine powder (Japanese breadcrumbs)
directions
- Heat 1 cup (250ml) cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.
- Soak the tapioca in 2 cups (500ml) cold water for 30 minutes. Drain.
- Combine the remaining 1 cup (250ml) cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes.
- Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet.
- Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).
- Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.