Chocolate Tapioca Pudding
Chocolate Tapioca Pudding Recipe
This chocolate tapioca pudding is rich, nostalgic, creamy, and honestly one of my favorite old school desserts. It tastes like the elevated, grown-up version of the boxed pudding cups we all loved — but the texture from the tapioca pearls makes it even better. The chocolate flavor is deep, the pudding is silky, and the homemade whipped cream on top ties it all together.
I soak the tapioca overnight when I can, but the quick-soak method works perfectly if you’re in a hurry. This dessert is easy, decadent, and makes a decent amount — great for holidays, dinner parties, or keeping in the fridge all week.
About This Chocolate Tapioca Pudding
This pudding is ultra-creamy thanks to whole milk + heavy cream, and the combination of melted chocolate, cocoa powder, and butter gives it a luxe, silky texture. You can serve it warm, chilled, or anywhere in between — it’s indulgent every way.
Why You’ll Love It
Deep chocolate flavor without being overly sweet
Silky, custardy pudding with chewy pearls
Make-ahead friendly — gets even better chilled
Easy to scale for parties or holidays
Perfect with homemade whipped cream
Ingredients You’ll Need
Chocolate Tapioca Pudding
Small pearl tapioca
Whole milk
Heavy cream
Granulated sugar
Eggs
Vanilla extract
Kosher salt
Butter (I use salted)
Semi-sweet or bittersweet chocolate
Cocoa powder (optional for extra richness)
Homemade Whipped Cream
Heavy whipping cream
Powdered sugar
Vanilla extract
How to Make It
Soak the tapioca pearls (overnight or quick-soak). Simmer milk, cream, and sugar, then add the tapioca and cook until thick and translucent. Temper the eggs with some of the hot mixture, pour back in, and cook until silky. Stir in chocolate, butter, vanilla, and salt. Let cool slightly or chill fully. Whip the cream with powdered sugar and vanilla, then serve a big scoop over the pudding.
Tips for Success
Don’t boil the milk mixture — gentle heat prevents curdling.
Stir often so the pearls don’t stick to the bottom.
Tempering is key — it prevents scrambled eggs in your pudding.
Add cocoa powder if you want a super chocolate-forward version.
Use good-quality chocolate — it makes a noticeable difference.
Chill for thicker pudding — it sets beautifully in the fridge.
Frequently Asked Questions
Do I have to soak the tapioca overnight?
No — the 1–2 hour hot-water soak works great.
Can I use large pearl tapioca?
Only if you extend the simmering time significantly. Small pearls work best.
Can I make this ahead?
Yes! It lasts 4–5 days in the fridge and gets thicker and creamier.
Why temper the eggs?
It prevents the eggs from scrambling and keeps the pudding silky.
Can I use non-dairy milk?
You can, but it won’t set as thick or creamy.
What to Serve With This Dessert
Homemade whipped cream (a must!)
Fresh berries
Crumbled cookies
Hot fudge drizzle
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Chocolate Tapioca Pudding
Ingredients
- 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
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 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.
- In a large saucepan, combine milk, cream, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Don’t let it boil.
- 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.
- 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.
- 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.
- Remove from heat. Stir in vanilla extract, salt, and butter until glossy and fully combined.
- 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.
- Top with homemade whipped cream just before serving.
- For best results, place your mixing bowl and whisk or beaters in the freezer for about 10 minutes.
- 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.
- Serve immediately or refrigerate until ready to use. Re-whip slightly if it deflates.
