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Creamy Chocolate Tapioca Pudding
5 cups whole milk
7 tablespoons small pearl tapioca (see note)
2 tablespoons plus 2 teaspoons granulated sugar
1/8 teaspoon salt
2 large egg yolks
2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, finely chopped
Whipped cream for garnish
1. Bring milk, tapioca, sugar, and salt to simmer in large heavy bottomed saucepan over medium heat, gently stirring constantly. Reduce heat to low and continue to simmer, stirring, until mixture thickens and pearls become soft and translucent, about 12 to 15 minutes. Remove from heat.
2. In small bowl slowly whisk about 1/2 cup hot tapioca mixture into egg yolks. Return yolk mixture to pot and stir to combine.
3. Stir in vanilla and chocolate until chocolate is completely melted. Transfer to bowl, cover, and chill until set, about 3 hours. Stir gently before serving to soften pudding. Serve with whipped cream on the side.
Notes: I used a small pearl tapioca here, not quick-cooking, or the large pearls. The size of each uncooked pearl should be about 3/16-inch, or 2 mm. Stirring constantly keeps the mixture from sticking to the bottom of the pan and overcooking. Make sure to taste the mixture while cooking to make sure the pearls have softened before taking off heat. Mixture will continue to thicken slightly as it cools.
Nov 11th 2013
This reminds me of a dessert my aunt used to make for us as kids. Can't wait to find out if it tastes as good as it looks