CHOCOLATE TAPIOCA PUDDING
Make and share this Chocolate Tapioca Pudding recipe from Food.com.
Provided by Carole Reu
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 230.5, Fat 8.4, SaturatedFat 5, Cholesterol 42.1, Sodium 102.2, Carbohydrate 36.1, Fiber 1.2, Sugar 25.3, Protein 5.5
CHOCOLATE MINUTE® TAPIOCA PUDDING
Tapioca makes this easy-to-prep chocolate pudding super-rich and creamy. Serve warm or chilled. Either way, it's delicious.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 70 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 23 g, Protein 6 g
3-INGREDIENT COCONUT TAPIOCA PUDDING (EGG FREE)
This is a super easy egg-free tapioca pudding that involves just three ingredients-coconut cream, tapioca pearls and a little raw sugar (or honey). You can also add a pinch of sea salt to give the flavor some more depth.
Provided by Angela G.
Time 20m
Number Of Ingredients 5
Steps:
- In a small pot, bring coconut cream to a boil.
- Stir in tapioca pearls, sugar and salt if desired.
- Bring to a boil again, then turn off heat. Let stand for 10 minutes, stirring occasionally.
- Serve warm or chilled, with or without toppings.
Nutrition Facts : Calories 694 kcal, Carbohydrate 27 g, Protein 7 g, Fat 67 g, SaturatedFat 59 g, Sodium 8 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
DARK CHOCOLATE TAPIOCA PUDDING
Tapioca gives this rich dark chocolate pudding a super-thick and creamy appeal. Serve warm or chilled. Either way, it's a crowd-pleaser!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 21 g, Protein 5 g
DARK CHOCOLATE ESPRESSO TAPIOCA PUDDING
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
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 10
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.
RICH CHOCOLATE TAPIOCA PUDDING
This old-fashioned tapioca pudding recipe came from my great-great-grandmother. I come from a long line of chocoholics, and I truly didn't know that tapioca pudding normally wasn't chocolate until I got married!!
Provided by SusanRW
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
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.
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
- WHO KNEW? The Moo Blues
- If you like milk and dairy products, here's a reason to think about which products you allow in your house. Commercially raised dairy cows are generally little milk factories. That's good for the breeder, but it means the cows also tend to have a lot of insulin-like growth factors (IGFs) in their milk. One such factor, IGF-1, has been linked to tumor progression. The commercial corn feed these cows are given may also be problematic, as it's high in undesirable omega-6 fatty acids. Experts suggest that if you're going to consume dairy products, seek out organic versions from grass-fed cows for a better nutritional mix.
CHOCOLATE TAPIOCA PUDDING
Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate.
Provided by Chelleypears
Categories Desserts Custards and Pudding Recipes Chocolate Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 236 calories, Carbohydrate 36 g, Cholesterol 41.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 2.8 g, Sodium 63.3 mg, Sugar 29.4 g
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- Transfer soaked tapioca pearls (along with the liquid they’re in) into a saucepan and add hazelnut milk, sweetener, vanilla, salt, and cocoa powder. Bring contents to a boil on medium heat, stirring occasionally. Add in the chocolate chips. Reduce heat and simmer for 20 minutes, at first stirring continuously until the chocolate chips dissolve, and then stirring occasionally.
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- Soak the tapioca in a small bowl of water (water should cover the tapioca pearls by about an inch). Set aside for an hour.
- Whisk coconut milk, water, maple syrup, cocoa powder, and pinch of salt together in a small saucepan.
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- Whisk milk, cream, sugar, and salt together in a medium saucepan over medium heat. Cook, stirring occasionally, until the liquid barely comes to a simmer.
- Stir in the tapioca pearls and immediately reduce the heat all the way to the lowest setting. Continue to cook and stir for 45 to 60 minutes until the tapioca pearls are translucent and soft and the mixture has begun to thicken. Please note that different types and brands of tapioca may require shorter cooking times.
- Whisk the eggs in a medium bowl. Add 1/2 cup of the hot tapioca mixture, stirring well. Add another 1/2 cup of the hot liquid, stirring again, before combining the tempered egg mixture back into the saucepan with the tapioca and milk mixture.
- Continue to cook 1 to 10 minutes, until thickened to your liking. Remove from heat and stir in the vanilla extract. Cool for at least 20 minutes before pouring into individual serving cups. Serve warm or cover with plastic wrap directly in contact with the top of the tapioca to prevent it from forming a skin and chill to serve cold.
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- In a medium, heavy-bottomed saucepan, combine the tapioca balls and milk. Soak for at least 30 minutes (or up to overnight in the fridge).
- Add the coconut milk, maple syrup, salt, and the vanilla bean pod and scrapings if using. Place over medium heat and, stirring constantly, bring to a bare simmer. Don't let the mixture boil, or it could curdle. Reduce the heat to low and cook, stirring and scraping the bottom of the pot frequently with a wooden spoon or heatproof silicone spatula, until the mixture thickens, 45 minutes to 1 hour. The pudding should be roughly the texture of gravy, with the tender tapioca balls suspended in the mixture rather than sinking to the bottom.
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