Cocoa arancini with La Cazette custard

Difficulty Medium
Preparation 45 minutes
Cooking 30 minutes



5 people
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
    • 1
      Prepare 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.
    • 2
      Allow the custard to cool. Stir in the La Cazette and transfer the custard to the refrigerator.
    • 3
      Bring the water to the boil in a saucepan and stir in the cocoa powder.
    • 4
      In a separate saucepan, mix the rice with the butter and cook over low heat until the rice is translucent.
    • 5
      Stir one third of the cocoa and water mixture into the rice. Cook until the liquid has evaporated. Repeat this process two times.
    • 6
      Stir in the sugar once the rice is cooked. Spread the rice across a baking tray lined with parchment paper. Allow the rice to cool.
    • 7
      Pick 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.
    • 8
      Fry 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.
    • 9
      Drain the arancini and serve them warm with chilled custard.

    Products :

    Brown sugar

    Terre Exotique
    4.3 €4.30
    For 250 g (17,20 € / kg)

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