Friday, July 15, 2016

Kicked Up Chocolate Tapioca Pudding!

Today is National Chocolate Tapioca Pudding Day...not to be confused with National Tapioca Day (June 28) when I posted two Chocolate Tapioca Recipes. This recipe is 'kicked up'with the addition of Rum! Now we're talking. Recipe from Emeril Lagasse. It's easy, fast, and delicious!


1/2 cup sugar
3 Tbsp quick cooking tapioca
3 cups whole milk
1 large egg, beaten
1 tsp ground cinnamon
3 ounces DARK chocolate
1 tsp Madagascar vanilla extract
2 tsp dark rum

In medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.
Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to full boil, stirring continually to prevent burning.
Remove from heat and stir in vanilla and rum.
Cool for 20 minutes. Stir for creamy texture.
Serve warm or chilled.


Mae Travels said...

Rum in pudding must be delicious. I wonder if you could do that recipe carefully in the microwave. I microwave-cook lemon curd and ordinary chocolate pudding on medium power for 1.5 minutes at a time, stirring between each turn. It requires undivided attention, but boils/thickens much faster than stovetop, and does not scorch. However, if your attention lapses you get a pudding volcano.

best... mae at

Janet Rudolph said...

That would be worth a try. I don't use my microwave all that much--well, every day, but mostly for quick heating, etc.