Best Chocolate Tapioca Pudding Recipes

RICH CHOCOLATE TAPIOCA PUDDING

Steps:

• Mix milk, salt, and tapioca in 3 quart saucepan. Cook and stir until begins to thicken.
• Separate egg yolks from whites. Set whites aside.
• Mix egg yolks, sugar, and cocoa in separate saucepan. Heat and mix until creamy. Add cocoa mixture to tapioca mixture and heat until boils and thickens, stirring constantly. Add vanilla.
• Remove from heat. Beat egg whites until stiff then fold whites into tapioca mixture. Pudding may be eaten warm or refrigerated. My family prefers to eat it cold.

DARK CHOCOLATE ESPRESSO TAPIOCA PUDDING

Steps:

• In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer., In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling).

CHOCOLATE TAPIOCA PUDDING

Steps:

• Soak the tapioca in the water overnight.
• Drain the tapioca and discard the liquid. Combine the milk and salt in a heavy bottomed saucepan and bring almost to a simmer; tiny bubbles will form around the edges of the pan. Stir in the tapioca and bring to a boil, stirring constantly, then turn down the heat as low as possible and cook, stirring frequently, for 10 to 15 minutes, until tapioca pearls have swollen and are translucent and tender. (If the tapioca is not presoaked, the extra cooking time will come in here.)
• Whisk the eggs and maple syrup together in small bowl, then gradually add 1 cup of the tapioca mixture to the eggs while whisking constantly. Whisk the egg mixture back into the saucepan with the tapioca and continue to cook over very low heat, stirring constantly, until the pudding is bubbling gently. Cook for about 5 minutes, until somewhat thickened. The pudding will do most of its thickening while it cools, so don't overcook it at this point or the texture will be rubbery texture.
• Remove from the heat and stir in the chopped chocolate. Let stand for 1 minute, then stir until the chocolate has melted and is thoroughly mixed into the pudding. Stir in the vanilla.
• Transfer to a heatproof bowl or serving dish and serve warm or chilled. If you're serving it chilled and want to prevent a skin from forming, place a piece of parchment paper directly on the surface of the pudding and refrigerate for at least 2 hours.
• storage
• Store in an airtight container in the refrigerator for 3 to 5 days.
• nutrition information
• (per serving)
• Calories: 180
• Total Fat: 6.1g (3.2g saturated, 1.2g monounsaturated)
• Carbohydrates: 26g
• Protein: 6g
• Fiber: 0g
• Sodium: 95mg
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CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)

Steps:

• Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
• Cover and cook on High for two to three hours. It will still be soupy at this point.
• In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
• Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
• Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
• Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
• Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
• Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
• Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

CHOCOLATE TAPIOCA PUDDING

Steps:

• Combine sugar, tapioca, and salt in a saucepan; stir in milk and egg.
• Let stand 5 minutes.
• Add chopped chocolate squares and instant coffee.
• Cook, stirring over medium heat, until mixture comes to a full boil and chocolate is blended, about 15 minutes.
• Remove from heat and stir in vanilla.
• Cool for 20 minutes; stir and chill.
• Serve with whipped topping if desired.

WHITE CHOCOLATE, COFFEE AND ALMOND MINUTE TAPIOCA PUDDING

Steps:

• Beat first 5 ingredients with whisk in medium saucepan until blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in extract.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

SUPER SIMPLE MICROWAVE CHOCOLATE TAPIOCA PUDDING

Steps:

• Pour milk in a large deep microwave safe bowl. (I use a 6 cup glass measuring cup).
• Add the chocolate pudding powder and whisk to combine.
• Stir in the tapioca and allow to sit for 5 minutes to soften.
• Microwave on high 8 minutes stirring every two minutes.
• Top with fruit and whipped cream if desired.

DELICIOUS CHOCOLATE TAPIOCA PUDDING

Steps:

• 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.

CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside In a large mixing bowl combine butter and sugars together and mix to form a smooth paste Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients When pudding has cooled stir cocoa into pudding and dissolve completely Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well Mix in dry ingredients and mix well to make a smooth cookie dough With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper Press dough down with a fork and bake for 10 minutes until lightly browned Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

CHOCOLATE ALMOND TAPIOCA PUDDING (SLOW COOKER)

Steps:

• Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
• Cover and cook on High for two to three hours. It will still be soupy at this point.
• In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
• Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
• Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
• Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
• Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
• Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
• Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.

IRISH CROCK POT CHOCOLATE TAPIOCA PUDDING

Steps:

• Large (minimum 5 quart oval slow cooker.
• Lightly greased 6-cup baking dish. (1.5 L).
• In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared baking dish.
• Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared baking dish and stir to combine.
• In blender, combine eggs, sugar, remaining 1 1/2 cups of the milk, liqueur and vanilla. Blend until smooth. Add to prepared baking dish and stir well. Cover with foil and secure with string. Place dish in slow cooker stoneware and add enough boiling water to come 1 inch up the sides of dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in the pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with a dollop of whipped cream. Serves 6.
• 175 Essential Slow Cooker Classics F. Finlayson.

CHOCOLATE TAPIOCA PUDDING

Steps:

• 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.

CHOCOLATE-PEANUT BUTTER TAPIOCA PUDDING

Steps:

• Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca; let stand 5 min.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add chocolate, peanut butter and vanilla; stir until chocolate and peanut butter are completely melted and mixture is well blended.
• Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.

ADDICTIVE CHOCOLATE TAPIOCA PUDDING

Steps:

• Whisk the tapioca, cornstarch, salt, sugar and milk together in a saucepan. Let sit for 10 minutes. Toss in the chocolate. Over medium heat, whisking gently bring to a boil. Remove from heat and pour into a bowl. Cool slightly before stirring in the vanilla. Great eaten warm or chilled.

CHOCOLATE MINUTE® TAPIOCA PUDDING

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

DARK CHOCOLATE TAPIOCA PUDDING

Steps:

• Beat egg lightly in medium saucepan with wire whisk. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition. Let stand 5 minutes. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly. Remove from heat.
• Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
• Serve warm or chilled. Store leftover pudding in refrigerator.

CROCK POT CHOCOLATE TAPIOCA PUDDING

Steps:

• I used my 1-1/2 Quart slow cooker.
• Combine the milk and sugar, tapioca, cocoa powder and salt in your slow cooker, stirring well.
• Cover and cook on HIGH for 2 to 3 hours, stirring every once in a while. (The tapioca should be soft but not very thick.)
• In a small mix bowl, beat the eggs slightly. Stir about ½ cup of the hot tapioca mixture and the vanilla into the eggs. (You are tempering the eggs so they don't scramble when you add them into the hot pudding.) Then stir in another ½ cup, mixing well.
• Stir the egg mixture back into the slow cooker.
• Cover and cook on HIGH for 20 more minutes.
• Transfer the pudding to a bowl (it should be thickened but still thin. Don't worry it thickens more as it chills.) Cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place it in the refrigerator until thoroughly chilled.