Back to HostaLibrary

Back to Recipe Homepage

Print this Recipe
  This is just an old-fashioned chocolate tapioca pudding recipe that we enjoyed when we were kids. Bill tweaked it a little to make it more appealing to grownups. It uses Ghirardelli chocolate and adds a touch of butter for richness and salt to bring out the chocolate flavor more.

              Chocolate Orange Tapioca Pudding
                            Bill 
6 cups whole milk
3/4 cup sugar
6 Tbs tapioca
2 eggs thoroughly beaten
heavy pinch of salt
1 and 1/2 Tbs butter
8 oz. Ghirardelli 60% cacao
                   1 tsp vanilla extract
1/2 tsp orange extract

Instructions

Beat eggs thoroughly and combine with all ingredients except vanilla and orange extracts in a pot. Let sit 5 minutes.

Add the chocolate and turn heat to medium. Stir constantly until it reaches a full boil and after one minute remove from heat and stir in the flavorings. 

Notes - If you want to make a cup of hot cocoa from scratch it's easy if you know how but can be confounding if you don't. Run the cup under hot water to warm it and add a couple Tbs of hot water. Then add a Tbs each of sugar and cocoa and a little vanilla extract to the cup and a small pinch of salt. Stir until fully combined, add cold milk and heat in microwave or heat milk separately. The hot water is necessary to mix the cocoa powder and dissolve the sugar..