When I made homemade Vanilla Bean Tapioca Pudding a few weeks ago, everyone was pretty happy - except for my chocolate lovers! In order to keep peace in the house, I promised to make them their own special dark Chocolate Tapioca Pudding. Let me tell you, they didn't let up until I did!
And if you are lover of warm and creamy tapioca pudding, infused with wonderful vanilla and dark chocolate, you are in for a treat! I don't know about you, but nothing screams "I love you" like homemade pudding. So easy to make, but not many people take the time to actually try it. Ridiculously easy!
I actually had to hide this in the fridge after I made it so that it could cool down and set up - but once the word was out that it was "good to go", it disappeared. Immediately!
Guess I should have made a double batch! Homemade pudding is just so simple to make, and is so much creamier and full of flavor - better than any "boxed" pudding that you'll ever try. I should have made a double batch, but this is just SO RICH that it is really much more like a chocolate mousse than your typical pudding. The egg yolks and dark chocolate bits really add to the creaminess and dark chocolate flavor. And that color! Can you believe how beautiful this is?
On a hot summer night, this is actually a nice treat. Cool, creamy and just plain wonderful! You'll want to make it early in the morning so that it has enough time to cool down completely, and it thickens slightly as it chills as well.
And one of my kids actually LOVES the skin on pudding, so I scoop that gently off the top, and the remainder of the bowl is filled with plump tapioca. You can also place a piece of plastic wrap directly on top of the pudding before you put it in the refrigerator to chill, and that will keep a skin from forming at all. The choice is up to you!
Crazy good! Hope that you love this as much as my little ones do!
3 cups whole milk
1/3 cup small tapioca pearls – NOT instant - I use Bob’s Red Mill
1/8 teaspoon sea salt
2 large egg yolks, lightly beaten
1/2 cup granulated sugar
1/3 cup Baking Cocoa
1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
½ cup dark chocolate, chopped fine
HOW I MAKE THIS:
YIELD: 4 servings
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