April 16, 2006

Chocolate Tapioca Pudding



Chocolate Tapioca Pudding
Makes 6-8 Servings



1/2 cup tapioca pearls (I used the Reese brand)
2 1/2 cups milk
1/4 tsp. salt
1/2 cup sugar
2 eggs, separated
1 tsp vanilla
1/2 cup semisweet chocolate chips



1.In a bowl, soak tapioca in 2 cups of room temp. water overnight. Drain water.


2.In a double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue to heat until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.


3.Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, from 15 - 30 minutes.


4. Beat egg whites until stiff. Slowly fold the hot tapioca mixture into the egg whites. Stir in vanilla and chocolate chips. Serve warm or chilled with whipped cream.
Recipe courtesy of Reese Tapioca.