Chocolate Tapioca Arancini

  • prep time25 min
  • total time 50 min
  • serves 6-8

Treat yourself, and indulge in Chuck Hughes's rich and creamy chocolate tapioca arancini dessert.

12 Ratings
Directions for: Chocolate Tapioca Arancini


Chocolate Center

2 cup chocolate, chopped (500 ml)

1 cup cream (250 ml)

Pearl Tapioca

2 cup cold water (500 ml)

½ cup small pearl tapioca (125 ml)

1 cup milk (250 ml)

1 cup 35% cream (250 ml)

1 cup sugar (250 ml)

Peel from 1 orange

1 vanilla bean, sliced, seeds scraped


2 cup Panko breadcrumbs (500 ml), reduced into a fine powder

1 cup flour (250 ml)

4 eggs


Chocolate Center

1. In a saucepan, heat the cream. Add the chocolate and stir until it’s melted and combined. Transfer to a bowl. Cover with plastic wrap directly on the chocolate. Keep in the refrigerator for 1 hour until it’s firm.

Pearl Tapioca

1. Soak the tapioca in cold water for 30 minutes. Drain.

2. In a saucepan on medium heat, mix together the milk, cream, sugar, orange peel and vanilla bean. Add in the tapioca pearls and bring it to a boil. Reduce the heat and let it simmer for 25 minutes. Transfer to a bowl, allow to cool and keep in the refrigerator for 30 minutes or until it sets.

3. With your hands*, shape into a golf ball size and then flatten. Insert a spoonful of the chocolate into the center and reshape the ball. Place them on a baking tray lined with parchment paper.

4. Preheat oil of the fryer to 180 C (350 F).

5. Dredge each ball into flour. Then dip in the egg mixture, and then roll in the Panko breadcrumbs.

6. Drop in the hot oil. Fry for 1 to 2 minutes or until golden brown. Drain and transfer to a plate lined with paper towel.

7. Cook’s note: When rolling and handling the tapioca, wet your hands with water to prevent the mixture from sticking.


See more: Dessert, Chocolate, Eggs/Dairy, Bake


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