Chocolate Tapioca Pudding Recipe
Chocolate tapioca pudding recipe: Thicken the tapioca cooked in milk with sugar and a pinch of salt, and tie the consistency with the egg. Flavor with coffee and vanilla and serve chilled. The ingredients are few, the how-to steps are clear; It comes together better as it rests in the refrigerator.
Ingredients
1. Ingredients
2. 3 tablespoons of tapioca (small grains)
Step-by-Step Method
Prepare the pot
Add sugar, tapioca and salt to a medium-sized pot and stir briefly to dry.
Cook with milk
Add the milk. Heat over medium heat, stirring constantly to prevent it from sticking to the bottom; When it approaches the boiling point, reduce the heat.
Create the consistency
Continue cooking for 15–20 minutes until the tapioca grains become transparent and the mixture thickens slightly. Keep the heat low if necessary.
Warm the egg
Beat the egg in a bowl. Add 2-3 ladles of the hot mixture from the pot, little by little, and warm the egg; Be careful not to cut it.
Put it back in the pot
Slowly pour the heated egg mixture into the pot. Cook, stirring, for another 2-3 minutes; The consistency should be silky.
Add aroma
Remove from heat. Add granulated coffee, vanilla and cocoa and mix until smooth. If the cocoa becomes lumpy, use a wire whisk.
Cool and serve
Divide the pudding among the bowls. After it cools down to room temperature, cover it and let it rest in the refrigerator for at least 2 hours. Serve cold.