Best Chocolate Tapioca Arancini Recipes

MOLTEN CHOCOLATE CAKES

Steps:

• Chuck Hughes' warm and oozy molten chocolate cakes-chocolate indulgence at its best!
• In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside.
• Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes.
• Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined.
• Butter and lightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking.
• Preheat the oven to 400 degrees F.
• Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream.

CHOCOLATE MINUTE® TAPIOCA PUDDING

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

CHOCOLATE TAPIOCA PUDDING

Steps:

• Soak the tapioca in the water overnight.
• Drain the tapioca and discard the liquid. Combine the milk and salt in a heavy bottomed saucepan and bring almost to a simmer; tiny bubbles will form around the edges of the pan. Stir in the tapioca and bring to a boil, stirring constantly, then turn down the heat as low as possible and cook, stirring frequently, for 10 to 15 minutes, until tapioca pearls have swollen and are translucent and tender. (If the tapioca is not presoaked, the extra cooking time will come in here.)
• Whisk the eggs and maple syrup together in small bowl, then gradually add 1 cup of the tapioca mixture to the eggs while whisking constantly. Whisk the egg mixture back into the saucepan with the tapioca and continue to cook over very low heat, stirring constantly, until the pudding is bubbling gently. Cook for about 5 minutes, until somewhat thickened. The pudding will do most of its thickening while it cools, so don't overcook it at this point or the texture will be rubbery texture.
• Remove from the heat and stir in the chopped chocolate. Let stand for 1 minute, then stir until the chocolate has melted and is thoroughly mixed into the pudding. Stir in the vanilla.
• Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and refrigerate for at least 2 hours.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 6.1g (3.2g saturated, 1.2g monounsaturated)
• Carbohydrates: 26g
• Protein: 6g
• Fiber: 0g
• Sodium: 95mg
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CHOCOLATE TAPIOCA PUDDING

Steps:

• Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
• Whisk in the chocolate and cocoa powder.
• Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
• Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.

SWEET PEA ARANCINI

Steps:

• In 2-quart saucepan, heat broth to simmering.
• In 10-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice; cook and stir 1 minute. Add wine; cook and stir until it has all absorbed into rice.
• Add broth to skillet 1 cup at a time, stirring until it has all absorbed into rice. Stir in frozen peas; cook 1 to 2 minutes or until cooked through, then add Parmesan cheese and cook until it has melted. Add pepper and more salt to taste.
• Let cool in fridge at least 2 but no longer than 12 hours.
• In deep fat fryer or heavy saucepan, heat 2 inches oil to 360°F.
• While oil is heating, place 1 1/2 cups of the bread crumbs in medium bowl; season with salt and pepper.
• Mix egg and remaining 1 cup bread crumbs into risotto; scoop into 2-inch balls, pressing a cube of mozzarella cheese into center of each. Coat balls in bread crumbs, and fry in batches 3 to 5 minutes or until golden brown.
• Transfer to paper towels. Cool slightly, and serve.