Desserts > Custards & Puddings > Stovetop Puddings > Tapioca Pudding Recipe

Chocolate Tapioca Pudding

A rich and decadent twist on the classic tapioca pudding! This chocolate version is perfect for chocolate lovers. The small tapioca pearls add a unique texture that complements the smooth, creamy chocolate base. A simple yet satisfying dessert that's easy to make on the stovetop.

Prep Time
5 minutes (plus 30 minutes soaking time)
Cook Time
20-25 minutes
Servings
4
Ingredients
  • 1/4 cup Small Pearl Tapioca
  • 2 1/2 cups Milk (whole milk recommended)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Pinch of Salt

Soaking the Tapioca

Combine the tapioca with 1/2 cup of the milk in a medium saucepan. Let it soak for at least 30 minutes. This softens the tapioca and helps it cook evenly.

Mixing the Dry Ingredients

In a small bowl, whisk together the sugar, cocoa powder, and salt. This ensures that the cocoa powder is evenly distributed throughout the pudding.

Cooking the Pudding Base

After soaking, add the remaining 2 cups of milk and the sugar-cocoa mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and the sugar is dissolved. Be careful not to let it boil.

Tempering the Egg

In a small bowl, whisk the egg well. Slowly drizzle a small amount (about 1/4 cup) of the hot milk mixture into the egg while whisking constantly to temper the egg and prevent it from curdling. Repeat with another 1/4 cup of the hot mixture.

Combining and Finishing the Pudding

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue cooking over low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil.

Adding Vanilla and Cooling

Remove the saucepan from the heat and stir in the vanilla extract. Let the pudding cool slightly, then divide it among serving dishes. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.

Serving Suggestions

Serve the chocolate tapioca pudding chilled. Garnish with chocolate shavings, whipped cream, or fresh berries.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 140-170 kcal
Protein: 4-5g
Fat: 5-7g
Carbohydrates: 20-25g
Sugar: 15-20g
Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

This pudding is richer in sugar due to the cocoa powder needing balancing. You can use dark cocoa powder to reduce the overall sugar content slightly while enhancing the chocolate flavor. Use low-fat milk to reduce fat content. Consider adding a small amount of fruit or nuts for added nutrients.

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FAQ

  • Why is my chocolate tapioca pudding bitter?

    Bitterness in chocolate tapioca pudding can be due to using too much cocoa powder or using a low-quality cocoa powder. Be sure to use the correct amount of cocoa powder as specified in the recipe and opt for a good-quality cocoa powder for a smoother, richer flavor.
  • Can I use instant tapioca in this recipe?

    Yes, you can use instant tapioca. Reduce the amount to about 2 tablespoons. There's no need to soak it before cooking, so just add it along with the other ingredients and follow the cooking instructions, adjusting the time as needed.
  • Can I add chocolate chips to the pudding?

    Yes! Stir in about 1/2 cup of chocolate chips after removing the pudding from the heat for an extra chocolatey treat. Milk chocolate, semi-sweet, or dark chocolate chips all work well.