Cocoa arancini with La Cazette custard
Preparation 45 minutes
Cooking 30 minutes
For the custard: 6 eggs, 100 g granulated sugar, 1 litre milk, 50 g La Cazette or ground hazelnuts | 200 g short | grain rice (risotto rice) | 50 g butter | 650 g water | 60 g cocoa powder | 30 g sugar | 10 squares of hazelnut milk chocolate | oil
1Prepare the custard first: in a large bowl, beat the eggs with the sugar until pale and frothy. Heat the milk in a saucepan. Stir in the egg and sugar mixture with a flexible spatula and cook over low heat, stirring constantly. Do not allow the custard to boil.
2Allow the custard to cool. Stir in the La Cazette and transfer the custard to the refrigerator.
3Bring the water to the boil in a saucepan and stir in the cocoa powder.
4In a separate saucepan, mix the rice with the butter and cook over low heat until the rice is translucent.
5Stir one third of the cocoa and water mixture into the rice. Cook until the liquid has evaporated. Repeat this process two times.
6Stir in the sugar once the rice is cooked. Spread the rice across a baking tray lined with parchment paper. Allow the rice to cool.
7Pick up a small amount of rice. Using your hands, shape the rice into a small, flattened ball. Place a chocolate square in the centre of the rice and then cover the chocolate with rice, forming a round ball. Repeat this process ten times.
8Fry the balls of rice in a fryer heated to 180 °C for 5 to 6 minutes or in a frying pan with a bit of oil.
9Drain the arancini and serve them warm with chilled custard.