DARK CHOCOLATE ESPRESSO TAPIOCA PUDDING

Dark Chocolate Espresso Tapioca Pudding image

I've been experimenting with espresso powder in different dishes. I really enjoy this chocolate tapioca pudding, and I hope you do, too! —Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2 cups water
2/3 cup pearl tapioca
1 carton (32 ounces) unsweetened almond milk
4 large eggs, separated
1-1/4 cups sugar, divided
1 to 2 tablespoons instant espresso powder
1/2 teaspoon salt
1/4 cup dark baking cocoa
1 teaspoon vanilla extract
Chopped chocolate covered espresso beans, optional

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).

Nutrition Facts : Calories 156 calories, Fat 3g fat (1g saturated fat), Cholesterol 62mg cholesterol, Sodium 182mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.