Serious Eats: Recipes

Creamy Chocolate Tapioca Pudding

[Photograph: Yvonne Ruperti]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/09/creamy-chocolate-tapioca-pudding-recipe.html

© Serious Eats