Chocolate Tapioca

Chocolate Tapioca

1/3 cup Sugar + 1/4 cup Sugar *see note
3 tbsp Minute Tapioca
2-3/4 cups 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 chocolate flavor pudding, omit additional sugar

**Another Note: I prefer using unsweetened chocolate or using 6 tbsp. Cocoa + 2 tbsp. 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. Nuke on high 10 to 12 minutes until mixture comes to a full boil, stirring every 2 minutes. Cooking time is approximate.



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