White Chocolate Coffee And Almond Minute Tapioca Pudding Recipes

CHOCOLATE TAPIOCA PUDDING

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.

CHOCOLATE TAPIOCA PUDDING

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.

RICH CHOCOLATE TAPIOCA PUDDING

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.

DELICIOUS CHOCOLATE TAPIOCA PUDDING

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.