Chocolate Tapioca Pudding

Chocolate Tapioca Pudding

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Yield: 6-8

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Ingredients

Chocolate Tapioca Pudding

• ¾ cup small pearl tapioca
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 generous pinch of kosher salt
• 3 tablespoons salted butter
• 4 - 6 oz semi-sweet or bittersweet chocolate (chopped or chips)

Instructions

Homemade Whipped Cream

1. 2 cups heavy whipping cream, cold
2. ¼ cup powdered sugar
3. 1 teaspoon vanilla extract

Chocolate Tapioca Pudding

1. Place the tapioca pearls in a bowl and cover with cold water. Soak overnight in the fridge, or soak in hot water for 1–2 hours if you're short on time. Drain before cooking.
2. In a large saucepan, combine milk, cream, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Don’t let it boil.
3. Stir in the tapioca. Reduce heat to low and simmer gently, stirring often, for 20–25 minutes, until the pearls are translucent and the mixture has visibly thickened.
4. In a medium bowl, whisk the eggs. Slowly ladle in about ½ cup of the hot tapioca mixture while whisking constantly. Then pour the tempered yolks back into the pot, stirring continuously.
5. Stir in chocolate and cook over low heat for another 5+ minutes, until pudding thickens and chocolate is fully melted and incorporated. Stir gently to avoid breaking the tapioca pearls.
6. Remove from heat. Stir in vanilla extract, salt, and butter until glossy and fully combined.
7. Pour into a large shallow bowl or baking dish. You can either eat while it's warm or press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming and let cool to room temperature, and then chill.
8. Top with homemade whipped cream just before serving.

Homemade Whipped Cream

1. For best results, place your mixing bowl and whisk or beaters in the freezer for about 10 minutes.
2. Add all ingredients to a large mixing bowl. Use a hand mixer or stand mixer to whip until soft to medium peaks form — about 2–3 minutes.
3. Serve immediately or refrigerate until ready to use. Re-whip slightly if it deflates.

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