Crock pot chocolate tapioca pudding, two of my favorite things tapioca pudding and chocolate - combined into a creamy and delicious dessert.
Provided by @MakeItYours
Number Of Ingredients 7
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.
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