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.

Original recipe makes 6 servings

Ingredients

3 cups milk
3 tablespoons quick-cooking tapioca
1 egg, beaten
1/2 cup white sugar
1/2 cup chopped chocolate
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

PREP

10 mins
COOK

5 mins
READY IN

40 mins

Directions

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.