CHOCOLATE MINUTE® TAPIOCA PUDDING
Tapioca makes this easy-to-prep chocolate pudding super-rich and creamy. Serve warm or chilled. Either way, it's delicious.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 23 g, Protein 6 g
CHOCOLATE TAPIOCA PUDDING
Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
Provided by Chelleypears
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
- Whisk in the chocolate and cocoa powder.
- Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
- Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
Nutrition Facts : Calories 236 calories, Carbohydrate 36 g, Cholesterol 41.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 63.3 mg, Sugar 29.4 g
TAPIOCA PUDDING
This homemade Tapioca Pudding recipe is a creamy, classic dessert that is easy to make and naturally gluten-free! It is the perfect dessert to make ahead and one that the whole family loves!
Provided by Lauren Allen
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Add milk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes.
- Add the eggs to a bowl and whisk to combine.
- Add a spoonful of hot tapioca mixture to the beaten eggs, stirring well as you pour it in. Repeat with another few spoonfuls of hot tapioca, stirring after each. (This helps temper the eggs and bring them to a warm temperature without "scrambling" them.)
- Add tempered egg mixture to the saucepan with tapioca and stir well to combine. Cook for 2-5 more minutes, just until thickened (keep in mind it will continue to thicken as it cools). Remove from heat and stir in vanilla.
- Transfer to a serving bowl and place a piece of plastic wrap directly on the surface of the pudding (to keep it from forming a rubbery skin on the surface). Allow it to cool before serving. Serve either warm or chilled.
Nutrition Facts : Calories 405 kcal, Carbohydrate 53 g, Protein 10 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 139 mg, Sodium 285 mg, Sugar 36 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
WHITE CHOCOLATE, COFFEE AND ALMOND MINUTE TAPIOCA PUDDING
Want to add a little excitement to your tapioca pudding? Try adding some white chocolate, almond extract and instant coffee. That oughtta do it!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in extract.
- Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 80 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 23 g, Protein 6 g
CHOCOLATE ALMOND PUDDING
This is a quick and delicious snack you can whip up when you're craving chocolate. Dollop with whipped cream and raspberry sauce and serve warm. YUM!
Provided by JOSIE
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In a medium saucepan, stir together the sugar, cocoa and cornstarch. Gradually whisk in milk and egg. Stirring constantly, bring to a boil over medium heat, and cook until thickened. Remove from heat, and quickly stir in the vanilla and almond extracts. Garnish as desired, and serve warm.
Nutrition Facts : Calories 104.2 calories, Carbohydrate 19.2 g, Cholesterol 28.1 mg, Fat 2.3 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 34.7 mg, Sugar 15.5 g
CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)
This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.
Provided by duonyte
Categories Dessert
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
- Cover and cook on High for two to three hours. It will still be soupy at this point.
- In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
- Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
- Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
- Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
- Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
- Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
- Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.
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- Place 1/2 cup heavy cream, 1/2 cup whole milk, and the tapioca pearls in a medium saucepan and stir well. Let the pearls soak at room temperature for 1 hour to soften.
- Add the remaining 2 cups of milk to the pot and stir until thoroughly combined. Heat over medium heat and cook, while stirring frequently for about 10 minutes, or until mixture starts to simmer. Be careful and don't allow the mixture to boil. Reduce heat to low and whisk in the matcha powder, then stir in the white chocolate, vanilla extract, and salt.
- Whisk the egg yolks in a medium sized bowl until smooth, about a minute. Temper the yolks by slowing whisking in a little of the hot milk tapioca mixture. Stir the tempered egg yolk into the tapioca mixture and cook uncovered, stirring frequently for about 15-20 minutes, or until the tapioca pearls have softened and the mixture thickens. Remove pan from the heat.
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