Chocolate Tapioca Pudding
Indulge in the decadent comfort of Chocolate Tapioca Pudding, a rich and creamy dessert that beautifully blends the velvety smoothness of dark chocolate with the delightful texture of tender tapioca pearls. This recipe elevates classic tapioca pudding with the addition of unsweetened cocoa powder and melted dark chocolate, creating a luscious chocolate treat that’s both nostalgic and gourmet. Enhanced with a touch of pure vanilla and a silky egg yolk base, this pudding has a luxurious texture and balanced sweetness. Perfect for make-ahead desserts, it’s an easy yet impressive option for any occasion. Serve it chilled with whipped cream or a sprinkle of chocolate shavings to take this treat to the next level. Whether you’re a fan of traditional tapioca or a chocolate lover looking to try something new, this dessert is a must-try!
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Recipe Information
Ingredients
- 1 cup Small tapioca pearls
- 4 cups Whole milk
- 0.33 cup Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 4 oz Dark chocolate (chopped or chips)
- 1 teaspoon Vanilla extract
- 2 Egg yolks
- 0.125 teaspoon Salt
Instructions
In a medium mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy. Set aside.
In a medium saucepan, combine the tapioca pearls and whole milk. Let the tapioca soak for 5 minutes to soften.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Cook for about 15 minutes until the tapioca pearls become translucent and softened.
Reduce the heat to low. Whisk in the unsweetened cocoa powder, ensuring no lumps remain. Stir to combine well.
Slowly add a ladleful of the hot tapioca mixture into the egg yolk and sugar mixture, whisking constantly to temper the egg yolks and prevent curdling.
Gradually whisk the tempered egg mixture back into the saucepan with the rest of the tapioca pudding. Continue stirring over low heat.
Add in the chopped dark chocolate and salt, stirring continuously until the chocolate has fully melted and the pudding is smooth and creamy, about 10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Ladle the pudding into individual serving dishes or a large bowl. If you prefer no skin to form, press a piece of plastic wrap gently onto the surface of the pudding as it cools.
Refrigerate for at least 2 hours to allow the pudding to set and chill. Serve cold and garnish with whipped cream or chocolate shavings, if desired.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 36.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 334 mg | 26% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 714 mg | 15% | |
*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.
