Creamy Mocha Tapioca Pudding Recipes

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

MOCHA TAPIOCA PUDDING

Steps:

• Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
• Let stand 5 minutes.
• Add chocolate and coffee granules.
• Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
• Remove from heat and stir in the vanilla extract.
• Cool for 20 minutes; stir.
• Chill until ready to serve.
• Serve with whipped cream.

CREAMY MOCHA 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 instant coffee and vanilla; stir until mixture is well blended.
• Cool 20 min.; stir. (Pudding will thicken as it cools.) Serve warm or chilled topped with COOL WHIP.

STOVETOP MOCHA PUDDING

Steps:

• In a small saucepan, bring 1 cup milk and the ground coffee to a boil. Turn off the heat and let sit for 10 minutes to infuse.
• In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the remaining milk until smooth. Whisk in the half-and-half until smooth. Whisk in the coffee infused milk, and then pour the mixture through a fine sieve or chinois into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil and boil gently 2 minutes.
• Turn off the heat and stir in the bittersweet chocolate and vanilla extract. Pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. (The recipe can be made through this step up to 2 days in advance.) Serve cold.
• Cinnamon Toasted Soldiers: Preheat oven to 375 degrees F. Combine the sugar and cinnamon. Toss the brioche sticks in the melted butter, then the cinnamon sugar. Place on a sheet pan and bake for 10 minutes, or until crisp and golden brown.

MOCHA DARK CHOCOLATE PUDDING

Steps:

• Whisk the egg yolks and 2 tablespoons coffee liqueur in a medium bowl. Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking occasionally, until slightly thickened, about 8 minutes. Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten eggs, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 5 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and whisk until smooth, then whisk in the butter and 1 teaspoon vanilla.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the confectioners' sugar in a medium bowl until soft peaks form. Add the remaining 1 tablespoon coffee liqueur and 1/2 teaspoon vanilla and whisk until combined. Top the pudding with the whipped cream and chocolate-covered espresso beans.

CLASSIC TAPIOCA PUDDING

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.

EASY MOCHA CREAM PIE

Steps:

• Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.

SAUCY MOCHA PUDDING

Steps:

• In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

TAPIOCA PUDDING

Steps:

• Grease mold well and let it chill in refrigerator.
• Combine milk, cream, vanilla, tapioca and currants in saucepan and bring to boil. Turn down heat and simmer for 6 to 7 minutes while stirring constantly with wooden spoon. Remove from heat and set aside.
• Combine sugar, egg yolks, gelatin and orange peel in bowl and whisk rapidly until light and lemon colored.
• Pour 1/2 cup of tapioca mixture into egg yolk mixture; stir well.
• Pour egg yolk mixture into saucepan. Bring to boil and cook for 1 minute. Let cool until warm enough to touch. Remove vanilla bean.
• Pour pudding mixture into chilled mold and let it cool several hours. Before demolding, run mold under warm water.

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.