Chuck's Chocolate Chili Stuffed Arancini

For the chocolate chili truffles, heat 3/4 cup 35-percent cream in a saucepan until just barely simmering. Add the chocolate and cayenne and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.

Rice pudding, in a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and orange zest and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, and then put in the refrigerator.

Using damp hands to prevent the mixture from sticking to them, shape the rice pudding into golf-ball-size rounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet.

Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C).

Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain.

Serve hot. Dusted with icing sugar.

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