Tapioca makes this easy-to-prep chocolate pudding super-rich and creamy. Serve warm or chilled. Either way, it's delicious.
What You Need
Original recipe yields 6 servings
3 cups milk
1/3 cup sugar
3 Tbsp. MINUTE Tapioca
3 oz. BAKER'S Semi-Sweet Chocolate
1 tsp. vanilla
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Let's Make It
Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
Peanut Butter & Chocolate Tapioca Pudding
Prepare as directed, adding 3 Tbsp. peanut butter with the chocolate.
Rocky Road Tapioca Pudding
Prepare as directed, decreasing BAKER'S Semi-Sweet Baking Chocolate to 2 oz. and stirring 1 cup JET-PUFFED Miniature Marshmallows and 1/3 cup chopped toasted PLANTERS Walnuts in with the vanilla.
Mocha Tapioca Pudding
Prepare as directed, substituting 1/3 cup of your favorite flavor MAXWELL HOUSE INTERNATIONAL for the BAKER'S Semi-Sweet Baking Chocolate and decreasing sugar to 1/4 cup.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.