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Sunday, March 13

Chocolate tapioca

¾ cup
Cocoa powder
1/3 cup
Tapioca, quick-cooking
3 tablespoons
1/8 teaspoon
2 ¾ cups
Egg, slightly beaten
Vanilla extract
1 teaspoon
  1. In a medium saucepan, combine sugar, cocoa powder, tapioca, and salt; blend in milk and egg.
  2. Let stand 5 minutes; cook over medium heat, stirring constantly, until mixture comes to a full boil.
  3. Remove from heat, and stir in vanilla.
  4. Cool 15 to 20 minutes; stir.
  5. Pour into bowl or individual dessert dishes.
Serve warm or cold. If pudding will be served cold, press plastic wrap directly onto the surface of the warm pudding to prevent a skin from forming; refrigerate.

Recipe from Hershey’s Recipe Collection

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