Ingredients
Method
- In a medium saucepan, combine 3 cups chocolate milk and ⅓ cup tapioca and let sit for about 30 minutes to soften.
- Add ¼ cup sugar and ½ teaspoon vanilla extract to the saucepan and cook over medium-low heat, stirring until the chocolate melts completely.
- Continue to cook for another 20-30 minutes, stirring frequently every 2-3 minutes to prevent the tapioca from sticking to the bottom and ensure even cooking.
- Pour the pudding into individual serving dishes and serve warm, or chill in the refrigerator for at least 2 hours until cold and set.
Notes
- For extra rich flavor, use high-quality dark chocolate. The better the chocolate, the more decadent your pudding will be.
- When stirring, make sure to scrape the bottom of the pan frequently to prevent the tapioca from sticking and burning. This is crucial for a smooth consistency.
- Adjust sugar to your preference; taste and add more if you like it sweeter. Sometimes, I add a pinch of sea salt to enhance the chocolate.
- To store, cover tightly and refrigerate for up to 3 days. The pudding will thicken as it chills. If it becomes too thick, you can gently warm it with a splash of milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When stirring, make sure to scrape the bottom of the pan frequently to prevent the tapioca from sticking and burning. This is crucial for a smooth consistency.
- Adjust sugar to your preference; taste and add more if you like it sweeter. Sometimes, I add a pinch of sea salt to enhance the chocolate.
- To store, cover tightly and refrigerate for up to 3 days. The pudding will thicken as it chills. If it becomes too thick, you can gently warm it with a splash of milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.