This recipe appears in:Chocoholic: Creamy Chocolate Tapioca
Soft tapioca pearls lend a chewy texture to this cool and creamy chocolate pudding.
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.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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- 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
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.
In small bowl slowly whisk about 1/2 cup hot tapioca mixture into egg yolks. Return yolk mixture to pot and stir to combine.
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.