Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Chocolate Arancine - a Sicilian Sweet with a Heart of Gold
Discover these irresistible chocolate arancine: crisp, golden Sicilian rice balls with a molten dark-chocolate centre - perfect for winter feasts, festive treats, or whenever you fancy a taste of Palermo’s sweetest surprise.
🛒 Ingredients
- ✓ 750 ml water or milk
- ✓ 500 g breadcrumbs
- ✓ 500 g plain flour
- ✓ 320 g short-grain rice
- ✓ 200 g dark chocolate
- ✓ 100 g caster sugar
- ✓ 50 g vanilla icing sugar
- ✓ 2 tablespoons butter
- ✓ 1 cinnamon stick
- ✓ grated zest of 1 lemon
- ✓ a pinch of salt
- ✓ vegetable oil for frying
If you’ve ever fallen under the spell of Sicilian street food, you’ll know that arancine are more than simple rice balls - they’re tiny parcels of joy. But in Palermo, there’s an even more indulgent twist: chocolate arancine. Imagine a golden, crisp shell giving way to warm, fragrant rice and a melting heart of dark chocolate. It’s comfort food, celebration food, and pure temptation all at once.
Traditionally enjoyed around Santa Lucia in December - when wheat and rice take centre stage - these sweet arancine are also a delightful treat for chilly afternoons, festive gatherings, or whenever you crave something that feels both familiar and enchanting. They bring together the warmth of cinnamon, the brightness of Sicilian lemon, and the deep richness of cocoa, capturing the island’s ability to turn simple ingredients into something truly unforgettable.
Whether you're reminiscing about a winter stroll through Palermo’s markets or discovering them for the first time from your own kitchen, these chocolate arancine offer a small but radiant taste of the Mediterranean sun.
👨🍳 Preparation
- 1
Bring the water or milk to the boil with the cinnamon stick, lemon zest and vanilla icing sugar, and let it infuse for about 15 minutes.
- 2
In a large casserole pan, toast the rice gently with the butter, add the salt, then pour in the aromatic liquid a little at a time.
- 3
Stir in the caster sugar and continue cooking until the rice becomes creamy, soft and fairly dry.
- 4
Spread the rice onto a flat plate and allow it to cool completely.
- 5
Take a small handful of the cooled rice, shape it in your palm, and make a small hollow in the centre. Add a piece of dark chocolate.
- 6
Cover with a little more rice and shape it into a firm, round ball.
- 7
Prepare a thick batter using water and flour, dip each arancina into the batter, then roll it in breadcrumbs.
- 8
Fry the arancine in plenty of hot oil until golden and crisp, then drain on kitchen paper.
- 9
Leave to cool slightly, then roll in caster sugar before serving.
💡 Tips and Variations
For a bolder flavour, stir a pinch of chilli powder into the dark chocolate before filling the arancine. Prefer something lighter? Bake them at 180°C for around 20 minutes, turning halfway through. You can also replace some of the chocolate with hazelnut cream for an irresistibly creamy centre.
📦 Storage
- • Store in an airtight container for up to 2 days.
- • Warm in the oven at 160°C for 5 minutes before serving.
- • Avoid refrigerating them, as the rice can become firm and lose its softness.
🍷 Pairing
These sweet arancine pair beautifully with a glass of Moscato Passito di Pantelleria, a luscious Sicilian dessert wine whose aromatic richness complements the depth of the dark chocolate.
Chocolate arancine capture everything wonderful about Sicilian cooking: tradition, creativity and sheer indulgence. Once you’ve tried them, they might just become a winter ritual in your own kitchen. Enjoy them warm, share them generously, and savour a little slice of Palermo wherever you are.
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