Chocolate Tapioca Arancini

"Treat yourself, and indulge in this rich and creamy chocolate tapioca arancini dessert. Recipe courtesy Chuck Hughes"
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
2hrs 40mins
Ingredients:
11
Yields:
6-8 arancini
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ingredients

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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

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.
 
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