Delicious Chocolate Tapioca Pudding
"A combination of my two favorite puddings!"
photo by Outta Here
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2⁄3 cup sugar
- 3 tablespoons minute tapioca
- 3 1⁄2 cups milk
- 1 egg, slightly beaten
- 2 (1 ounce) squares unsweetened chocolate
- 1 teaspoon vanilla
- whipped cream (optional)
directions
- 1. Mix sugar and tapioca in saucepan. Stir in milk and egg; let stand 5
- minutes.
- 2. Add chocolate. Cook and stir over medium heat until mixture comes to a full.
- boil, about 15 minutes; beat with wire whisk to blend chocolate.
- 3. Remove from heat and stir in vanilla. Cool 20 minutes; stir and chill.
- Serve with whipped cream, if desired.
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Reviews
-
This brought back some memories from childhood. Mom used to make chocolate tapioca (but I think she used chocolate chips). I never think to make tapioca often and I don't know why, because it really is easy, and this version is very rich and tasty! Will be making it more often now! -
It's so nice to know that others love these two puddings (I've often mixed these store-bought puddings together), & now I have a great & simple recipe for making the combo! This first time around I actually doubled the recipe since I knew we'd devour it quickly, & sure enough, we did! About time to make it again so that we can enjoy it in a more civilized manner! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday tag]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
