Rich Chocolate Tapioca Pudding Recipes

RICH CHOCOLATE TAPIOCA PUDDING

Steps:

• Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
• Separate egg yolks from whites. Set whites aside.
• Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
• Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.

CHOCOLATE TAPIOCA PUDDING

Steps:

• Soak the tapioca in the water overnight.
• Drain the tapioca and discard the liquid. Combine the milk and salt in a heavy bottomed saucepan and bring almost to a simmer; tiny bubbles will form around the edges of the pan. Stir in the tapioca and bring to a boil, stirring constantly, then turn down the heat as low as possible and cook, stirring frequently, for 10 to 15 minutes, until tapioca pearls have swollen and are translucent and tender. (If the tapioca is not presoaked, the extra cooking time will come in here.)
• Whisk the eggs and maple syrup together in small bowl, then gradually add 1 cup of the tapioca mixture to the eggs while whisking constantly. Whisk the egg mixture back into the saucepan with the tapioca and continue to cook over very low heat, stirring constantly, until the pudding is bubbling gently. Cook for about 5 minutes, until somewhat thickened. The pudding will do most of its thickening while it cools, so don't overcook it at this point or the texture will be rubbery texture.
• Remove from the heat and stir in the chopped chocolate. Let stand for 1 minute, then stir until the chocolate has melted and is thoroughly mixed into the pudding. Stir in the vanilla.
• Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and refrigerate for at least 2 hours.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 6.1g (3.2g saturated, 1.2g monounsaturated)
• Carbohydrates: 26g
• Protein: 6g
• Fiber: 0g
• Sodium: 95mg
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CHOCOLATE TAPIOCA PUDDING

Steps:

• Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
• Let stand 5 minutes.
• Add chopped chocolate squares and instant coffee.
• Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
• Remove from heat and stir in vanilla.
• Cool for 20 minutes; stir and chill.
• Serve with whipped topping if desired.

DELICIOUS CHOCOLATE TAPIOCA PUDDING

Steps:

• 1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
• minutes.
• 2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
• boil, about 15 minutes; beat with wire whisk to blend chocolate.
• 3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
• Serve with whipped cream, if desired.