• Prep Time 40 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Chocolate Center
  • 2 cups or 500 ml of chopped chocolate
  • 1 cup or 250ml of cream
  • Pearl Tapioca
  • 2 cups or 500ml of cold water
  • 1/a cup of 125ml of small pearl tapioca
  • 1 cup or 250ml of milk
  • 1 cup or 250ml of cream (35%)
  • 1 cup or 250ml of sugar
  • Zest from 1 orange
  • 1 vanilla bean, sliced and seeds scraped breading
  • Breading
  • 2 cups or 500ml of Panko breadcrumbs, reduced into fine powder
  • 1 cup or 250ml of flour
  • 4 eggs

Instructions

  1. To do Chocolate Center, Heat cream in a saucepan. Add chocolate and stir until it has melted and combined with cream.
  2. Transfer to a bowl. Cover the bowl with plastic wrap and press the plastic on to the chocolate to prevent a skin from forming.
  3. Keep chocolate refrigerated for 1 hour until it is firm.
  4. For Pearl Tapioca, Soak tapioca in cold water for 30 minutes. Drain the water.
  5. In a saucepan on medium heat, add milk, cream, sugar, orange zest and vanilla bean.
  6. Add in the small tapioca pearls and bring it to a boil.
  7. Reduce the heat and let it simmer for 25 minutes.
  8. Transfer to a bowl and let it cool.
  9. Keep mixture in the refrigerator for 30 minutes or until it sets.
  10. Using your hands*, shape mixture into golf ball sizes and flatten.
  11. Insert a spoonful of the chocolate into the center and reshape the ball.
  12. Place them on a baking tray that is lined with parchment paper.
  13. Meanwhile, preheat oil in fryer to 180 degrees Celcius (350°F).
  14. Dredge each ball into flour. Then, dip into egg mixture and then roll in the Panko breadcrumbs.
  15. Drop each ball in the hot oil. Fry for 1 to 2 minutes until golden brown.
  16. Drain and transfer to a plate that is lined with paper towel.
  17. *Chef's Tip: When rolling and handling tapioca, wet your hands with water to prevent mixture from sticking to your hands.

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