Chocolate Tapioca
1/3 cup Sugar + 1/4 cup Sugar *see note
3 Tbl. Minute Tapicoa
2 3/4 cups Milk (at least 2% fat or whole milk)
1 Egg, well beaten (or 1/4 cup egg substitute)
1 tsp. Vanilla
2 squares (2 oz) Semi-sweet Chocolate **see another note
*Note: for dark choclate flavor pudding, omit additional sugar
**Another Note: I prefer using unsweetened chocolate or using 6 Tlb. Cocoa + 2 Tbl. Butter and omitting the extra 1/4 cup sugar. Yum!
Mix sugar, tapioca, milk, egg in saucepan; let stand 5 minutes. Add chocolate squares. Stirring constantly, cook on medium heat until mixture comes to a *full* boil. (pudding thickens as it cools). Remove from heat.
Stir in vanilla.
Cool 20 minutes; stir. Spoon into dishes. Serve warm or chilled. Store leftover pudding in fridge. Makes 6 servings.
For creamier pudding, place plastic wrap on surface of pudding while cooling; stir.
Microwave directions:
Prepare as above in large nuke-able bowl. Nke on high 10 to 12 minutes until mixture comes to a full boil, stirring every 2 minutes. Cooking time is approximate.
PotWench - Debbi