Chocolate Tapioca Bliss
Chewy tapioca pearls blend with rich chocolate and hints of cinnamon for a light, indulgent dessert.
Equipment
- medium-sized saucepan
- Measuring cups and spoons
- Spoon for stirring
- 4 small dessert dishes’
Ingredients
- 50 g ¼ cup small dry pearl tapioca
- 180 ml ¾ cup water
- 470 ml 2 cups chocolate-flavored soy or other nondairy milk
- 44 g ¼ cup nondairy semisweet chocolate chips
- 48 g ¼ cup raw sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon optional
Instructions
- In a medium-sized saucepan, soak the tapioca in the water for 30 minutes.
- Stir the milk into the tapioca mixture and bring it almost to a boil over medium-high heat.
- Reduce the heat and simmer, uncovered, for 10 to 15 minutes, stirring often, until the tapioca turns translucent.
- Spoon out a bit to check doneness if the chocolate milk obscures visibility.
- Add the chocolate chips, sugar, vanilla, and cinnamon (if using), stirring until the chocolate chips melt.
- Remove from heat.
- Divide the pudding into 4 small dessert dishes.
- Let it cool completely, then chill in the refrigerator for several hours or overnight.
- Serve cold.
Notes / Tips / Wine Advice:
Serving Tip:
Sprinkle with grated dark chocolate or a pinch of sea salt for extra flavor.Wine Advice:
Pair with a sweet dessert wine like Ruby Port or a light, fruity red such as Lambrusco.Nutritional Information
Calories: 190 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 5 g | Fiber: 1 g | Sugar: 21 g | Salt: 0.1 mg
