Chocolate Almond Tapioca Pudding Slow Cooker
Indulge in the rich and creamy decadence of Chocolate Almond Tapioca Pudding, an effortless slow cooker dessert that’s as comforting as it is indulgent. This recipe combines the luxurious flavors of dark chocolate and almond extract with the velvety texture of tapioca pearls, simmered to perfection over a low, steady heat. With only 10 minutes of prep time, this dish lets your slow cooker do the heavy lifting, transforming simple ingredients like whole milk, cocoa powder, and egg yolks into a luscious pudding. Topped with optional chopped almonds for a satisfying crunch, this versatile dessert can be enjoyed warm or chilled, making it ideal for any occasion. Whether you're craving an elevated comfort food or a make-ahead sweet treat, this chocolate almond tapioca pudding promises to delight.
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls (uncooked)
- 4 cups Whole milk
- 0.75 cup Granulated sugar
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 cup Dark chocolate chips
- 1 teaspoon Almond extract
- 0.25 teaspoon Salt
- 2 large Egg yolks
- 0.25 cup Chopped almonds (optional, for topping)
Instructions
In a medium bowl, whisk together the granulated sugar, cocoa powder, and salt to combine and remove any lumps.
In the slow cooker, whisk the whole milk and cocoa powder mixture together until well incorporated.
Stir in the tapioca pearls until evenly distributed.
Set the slow cooker to low heat and cook for 2 hours, stirring occasionally to prevent the tapioca from sticking to the bottom of the slow cooker.
In a small bowl, lightly beat the egg yolks.
After 2 hours of cooking, slowly mix a few tablespoons of the hot pudding mixture into the egg yolks to temper them, whisking constantly. Gradually pour the tempered egg yolks into the slow cooker, stirring well to combine.
Add the dark chocolate chips and almond extract to the slow cooker. Stir until the chocolate chips are fully melted and incorporated.
Continue cooking the pudding on low for another 1 to 2 hours, or until the tapioca pearls are translucent and the pudding has thickened to your desired consistency.
Once finished, turn off the slow cooker and let the pudding cool for 10 to 15 minutes. The pudding will thicken further as it cools.
Serve warm or chilled. Optionally, top each serving with chopped almonds for added crunch and garnish.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 41.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
