Delicious Chocolate Tapioca Pudding Recipes

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CHOCOLATE MINUTE® TAPIOCA PUDDING



Chocolate MINUTE® Tapioca Pudding image

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

1 egg
3 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. vanilla

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

CHOCOLATE TAPIOCA PUDDING



Chocolate Tapioca Pudding image

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

1 cup sugar
3 tablespoons tapioca
1/8 teaspoon salt
3 2/3 cups milk
1 egg, slightly beaten
2 ounces unsweetened chocolate squares, chopped
2 tablespoons instant coffee (add 1 extra tablespoon if desired)
1 teaspoon vanilla
whipped topping (optional)

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

DARK CHOCOLATE TAPIOCA PUDDING



Dark Chocolate Tapioca Pudding image

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

1 egg
2/3 cup sugar
3 Tbsp. MINUTE Tapioca
3-1/2 cups milk
2 oz. BAKER'S Unsweetened Chocolate
1 tsp. vanilla

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



Classic Tapioca Pudding image

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

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

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

DELICIOUS CHOCOLATE TAPIOCA PUDDING



Delicious Chocolate Tapioca Pudding image

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

2/3 cup sugar
3 tablespoons minute tapioca
3 1/2 cups milk
1 egg, slightly beaten
2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla
whipped cream (optional)

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

CHOCOLATE TAPIOCA PUDDING



Chocolate Tapioca Pudding image

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

3 cups milk
3 tablespoons quick-cooking tapioca
1 egg, beaten
½ cup white sugar
½ cup chopped chocolate
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

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

CHOCOLATE TAPIOCA PUDDING



Chocolate Tapioca Pudding image

Categories     Chocolate     Dessert     Tapioca     Simmer     Boil

Yield serves 8

Number Of Ingredients 8

1/2 cup small pearl tapioca
2 cups water, for soaking
3 cups organic milk, almond milk, rice milk, or soy milk
1/8 teaspoon sea salt
2 organic eggs
1/3 cup maple syrup
1/3 cup finely chopped bittersweet or semisweet chocolate
2 teaspoons vanilla extract

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.

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