Pudding of any kind is a favorite and easy dessert of mine. It is a great comfort food warm or cold. Lately I have been making a lot of tapioca pudding and decided to change it up a bit by making it chocolate. Both versions taste great, but it is nice to have a smooth, creamy, rich chocolate version.
Vanilla Bean Tapioca Pudding
1/3 cup sugar
3 Tablespoons instant Tapioca
23/4 cups of milk
1 egg, well beaten
11/2 Teaspoon vanilla bean paste
1 generous hand full 60% chocolate Ghiradelli chocolate chips
Berries and or whipped cream for garnish
Mix the sugar, tapioca, milk and egg in a medium sauce pan and let stand for 5 minutes.
After 5 minutes, cook over medium heat, string constantly until mixture comes to a full boil. Then remove from heat and stir in vanilla bean paste. Add chocolate chips and stir until melted.
Cool for 20 minutes and then stir. You can serve warm of chilled. If you would like creamier pudding be sure the put plastic wrap over the surface of the pudding while it is cooling.
Garnish with berries and whipped cream if you wish then sit back and enjoy!
If you would like to try the plain Vanilla Bean Tapioca Pudding recipe from Pine Cones and Acorns click HERE.