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Chocolate Tapioca Pudding

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Ingredients

Adjust Servings:
1 cup sugar
3 tablespoons tapioca
1/8 teaspoon salt
3 2/3 cups milk
1 egg, slightly beaten
2 ounces unsweetened chocolate squares, chopped
2 tablespoons instant coffee (add 1 extra tablespoon if desired)
1 teaspoon vanilla
whipped topping (optional)

Nutritional information

230.5
Calories
75 g
Calories From Fat
8.4 g
Total Fat
5 g
Saturated Fat
42.1 mg
Cholesterol
102.2 mg
Sodium
36.1 g
Carbs
1.2 g
Dietary Fiber
25.3 g
Sugars
5.5 g
Protein
162g
Serving Size

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Chocolate Tapioca Pudding

Features:
    Cuisine:

    Thought I would try this since I knew a Carole Reu when I was at Purdue in the late 70s. And she was a great cook. Just finished making it and it looks great. Waiting for it to cool and setup for the taste test.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Tapioca Pudding, Yummy!, Thought I would try this since I knew a Carole Reu when I was at Purdue in the late 70s And she was a great cook Just finished making it and it looks great Waiting for it to cool and setup for the taste test , What a waste of ingredients After trying one portion I threw the rest in the disposal Tasteless, loose and mucouslike Not reccommended


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    Steps

    1
    Done

    Combine Sugar, Tapioca, and Salt in a Saucepan; Stir in Milk and Egg.

    2
    Done

    Let Stand 5 Minutes.

    3
    Done

    Add Chopped Chocolate Squares and Instant Coffee.

    4
    Done

    Cook, Stirring Over Medium Heat, Until Mixture Comes to a Full Boil and Chocolate Is Blended, About 15 Minutes.

    5
    Done

    Remove from Heat and Stir in Vanilla.

    6
    Done

    Cool For 20 Minutes; Stir and Chill.

    7
    Done

    Serve With Whipped Topping If Desired.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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