Chocolate Tapioca Arancini

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

Preparation time: 25 minutes
Cooking time: 25 minutes
Yield: 6-8

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.

Soak the tapioca in cold water for 30 minutes. Drain.
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.
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.
Preheat oil of the fryer to 180 C (350 F).
Dredge each ball into flour. Then dip in the egg mixture, and then roll in the Panko breadcrumbs.
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.
Cook’s note: When rolling and handling the tapioca, wet your hands with water to prevent the mixture from sticking.