Ingredients with Measurements:
- 1/2 cup small pearl tapioca
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 large egg yolks
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Strainer
- Serving bowls or glasses
Step-by-step instructions:
1. Rinse the tapioca pearls in cold water and soak them in 2 cups of water for 30 minutes.
2. In a medium saucepan, combine the soaked tapioca pearls, milk, heavy cream, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. In a mixing bowl, whisk the egg yolks until smooth. Gradually whisk in 1/2 cup of the hot tapioca mixture to temper the yolks.
4. Pour the egg yolk mixture back into the saucepan with the remaining tapioca mixture, stirring constantly.
5. Cook the pudding over medium heat, stirring constantly, until it thickens and the tapioca pearls are translucent, about 15-20 minutes.
6. Remove the saucepan from the heat and stir in the chopped chocolate and vanilla extract until the chocolate is melted and the mixture is smooth.
7. Strain the pudding through a fine-mesh strainer into a mixing bowl.
8. Divide the pudding among serving bowls or glasses and chill in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
5. Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 15g
Cholesterol: 155mg
Sodium: 200mg
Total carbohydrates: 43g
Dietary fiber: 2g
Sugars: 28g
Protein: 8g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk for a dairy-free version.
- Semisweet chocolate can be substituted with dark chocolate or milk chocolate.
Variations:
- Add 1/4 teaspoon of ground cinnamon or nutmeg for a warm spice flavor.
- Top the pudding with whipped cream or chocolate shavings for added texture and flavor.
Tips and tricks:
- Be sure to rinse the tapioca pearls before soaking to remove any excess starch.
- Stir the pudding constantly while cooking to prevent the tapioca pearls from sticking to the bottom of the saucepan.
- Use a fine-mesh strainer to remove any lumps or pieces of cooked egg from the pudding.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe bowl and heat on high for 30 seconds at a time, stirring in between, until warmed through.
Presentation ideas:
Serve the pudding in clear glass bowls or glasses to showcase the layers of tapioca pearls and chocolate.
Garnishes:
Top the pudding with whipped cream, chocolate shavings, or fresh berries for added flavor and texture.
Pairings:
Pair the pudding with a cup of coffee or hot chocolate for a cozy dessert.
Suggested side dishes:
Serve the pudding with a side of fresh fruit or a scoop of vanilla ice cream for a balanced dessert.
Troubleshooting advice:
- If the pudding is too thick, add a splash of milk or cream to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the pudding to an internal temperature of 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Tapioca pudding is a classic dessert that originated in Brazil and is popular in many countries around the world.
Flavor profiles:
This chocolate tapioca pudding is rich and creamy with a deep chocolate flavor and a subtle sweetness from the tapioca pearls.
Serving suggestions:
Serve the pudding chilled for a refreshing dessert on a warm day.
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Taste: Rich, Creamy, Chocolaty, Sweet, Comforting, creamy, chocolatey, sweet, indulgent