Prep 10 mins
Cook 20 mins
I MADE THIS TODAY AND IT DID *NOT* WORK! PLEASE REFRAIN FROM MAKING THIS UNTIL I CAN CONTACT THE WILBUR COMPANY AND FIND OUT WHAT IS WRONG. I SUSPECT THERE IS TOO MUCH WATER AND SHOULD ONLY BE 3 CUPS DIVIDED 2/1. The Wilbur Chocolate factory in Lititz, Pennsylvania is a wonderful little place that makes amazing chocolate. If you ever get a chance, I highly recommend stopping by. Cannot wait to try this. Found on www.wilburbuds.com and times and servings are a guess-timate and do not include cooling time. This appeared to be a very old recipe which required rewriting the directions. I may try this with milk instead of water for a richer dessert that is higher in calcium.
- 3 tablespoons tapioca, granulated
- 3 cups water
- 1 pinch salt
- 3 tablespoons Dutch-processed cocoa powder
- 1⁄2 cup sugar
- 1 cup water
- whipped cream (optional)
- In a sauce pan, mix the tapioca and three cups of water.
- Bring to a boil and cook 10 minutes.
- Mix salt, cocoa and sugar with the remaining cup of water.
- Add the cocoa mixture to the pan and boil five minutes, stiring constantly.
- Pour into glass bowl and allow to cool (if you like, cover with plastic wrap to prevent a "skin" from forming).
- Serve with whipped cream or plain.