Chocolate Tapioca Pudding

Chocolate Tapioca Pudding

13
Chelleypears 0

"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."

Ingredients 40 m {{adjustedServings}} servings 236 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Milk the milk, tapioca, egg, and sugar together in a saucepan until the sugar has dissolved; allow to stand for 5 minutes.
  2. Whisk in the chocolate and cocoa powder.
  3. Place over medium heat, bring to a boil, whisking constantly, and let boil for 2 minutes.
  4. Remove from heat and whisk in the vanilla extract. Allow to cool for 20 minutes. Serve warm or chilled.
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Reviews 13

  1. 17 Ratings

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Chelleypears
2/24/2012

This is my recipe and i would like to tell you what they changed. I had specific types of chocolate that really make the dish, and they generalized it. I use 60% cacao chips from Ghiradelli and Hersheys unsweetened cocoa powder. I also use real vanilla extract. not the cheap imitation kind, it makes a big difference. Sometimes i also like to mix in some brown sugar with the white. So please consider this when making the pudding. Thanks.

lutzflcat
1/26/2012

Yum-mm-mm...this is delicious. A very simple but elegant finish to a meal. I used Lindt 70% cocoa smooth dark chocolate and also added the optional cocoa powder, so one might say this is a dark chocolate overload. I only had skim milk on hand, so I used 2-1/2 cups skim and 1/2 cup FF half-and-half. Thanks Cheleypears, this is the best chocolate tapioca pudding I've ever had.

KIMAR
2/18/2012

I used 1/2 cup semi-sweet mini chocolate chips instead of the chopped chocolate and also added the optional 3 tablespoons of cocoa powder. I tried it warm but it really was much better after it chilled. Good but not as good as regular tapioca pudding in my opinion, even though I do like chocolate.