Arancinario Online — Dessert Recipes

Ficoccelle with coconut and chocolate

The success of the coconut-and-chocolate combination is tried and true, not to mention very much in keeping with current trends in pastry-making.

Transformed into an arancina, this pairing proves its success once again. These coconut and chocolate ficoccelle are an excellent dessert, capable of winning over even the most sceptical.

Ficoccelle with pistachio cream

Ficoccelle (sweet arancini) with chocolate and pistachio

Ficoccelle with pears and chocolate

Pears and chocolate: a timeless romance! The pairing of these two ingredients is, indeed, one of the most popular and common in pastry-making tradition, giving rise to desserts of rare elegance and sophistication.

It is to maintain this sense of sophistication that we recommend serving these pear and chocolate ficoccelle in mini-format, accompanied by an exquisite sauce to complement their flavour and create an extraordinarily pleasant combination of textures on the palate.

Pepite with cassata and warm honey

Recipe - Arancini with ricotta and chocolate

Ricotta, whether made from cow's milk or sheep's milk, plays a prominent role in Sicilian pastry-making tradition. When properly handled, its texture becomes creamy, soft and light, and it is delicious when paired with chocolate.

These ficoccelle have a centre that is soft and creamy, with a crunchy hint of chocolate chips... it’s impossible to have just one!

Recipe - Arancini Dolci with chocolate melt

The variant that we propose today goes even further. We call them " Ficocelle pasquali " or " arancini with chocolate pouring "In short, they are a pure sin of gluttony, in this guide we will call them Arancini for convenience à .

To try absolutely!