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 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
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
CLASSIC TAPIOCA PUDDING
A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.
Provided by Nicole
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
- Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g
RICH CHOCOLATE PUDDING
Creamy, smooth and fudgy, this dessert is a true chocolate indulgence. With just four ingredients, it might be the easiest from-scratch pudding you'll ever make. But it's so delicious and elegant-looking, your guests will think you spent hours stirring it up. -Verna Hainer Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chocolate chips and confectioners' sugar in a blender; cover and process until the chips are coarsely chopped. , In a small saucepan add milk and butter. Bring to boil over medium heat. Add to blender; cover and process until chips are melted and mixture is smooth. , Pour into six individual serving dishes. Chill until set. Garnish with whipped topping and miniature chips if desired.
Nutrition Facts : Calories 386 calories, Fat 26g fat (16g saturated fat), Cholesterol 26mg cholesterol, Sodium 103mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
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
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.
DELICIOUS CHOCOLATE TAPIOCA PUDDING
Make and share this Delicious Chocolate Tapioca Pudding recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 337.9, Fat 10.6, SaturatedFat 6.3, Cholesterol 76.4, Sodium 169.6, Carbohydrate 53.5, Fiber 0.5, Sugar 39.8, Protein 9
IRISH CROCK POT CHOCOLATE TAPIOCA PUDDING
This is a delicious comfort food with a kick. Serve it with simple wafers, topped with a dollop of whipped cream and expect requests for seconds.
Provided by Olha7397
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177.8, Fat 5.4, SaturatedFat 2.8, Cholesterol 84.7, Sodium 73.2, Carbohydrate 27.2, Fiber 0.1, Sugar 17, Protein 5.4
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