Recipe by Chelleypears
"Chocoholic? After eating this rich chocolate pudding you'll question the integrity of box puddings! Use dark, semisweet, or milk chocolate, whatever suits your taste buds! You may want to use a bigger saucepan, I think its easier to mix in. A whisk would beat a spoon by far (no pun intended). If this dish isn't rich enough for you, you could try using chocolate milk, but any milk is fine: skim, 1%, 2%, whole, even soy milk. Same thing with the chocolate; use whatever suits your taste buds: dark, semisweet, or milk chocolate."
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unsweetened cocoa powder
This is my recipe and i would like to tell you what they changed. I had specific types of chocolate that really make the dish, and they generalized it. I use 60% cacao chips from Ghiradelli and Hersheys unsweetened cocoa powder. I also use real vanilla extract. not the cheap imitation kind, it makes a big difference. Sometimes i also like to mix in some brown sugar with the white. So please consider this when making the pudding. Thanks.
Yum-mm-mm...this is delicious. A very simple but elegant finish to a meal. I used Lindt 70% cocoa smooth dark chocolate and also added the optional cocoa powder, so one might say this is a dark chocolate overload. I only had skim milk on hand, so I used 2-1/2 cups skim and 1/2 cup FF half-and-half. Thanks Cheleypears, this is the best chocolate tapioca pudding I've ever had.
I used 1/2 cup semi-sweet mini chocolate chips instead of the chopped chocolate and also added the optional 3 tablespoons of cocoa powder. I tried it warm but it really was much better after it chilled. Good but not as good as regular tapioca pudding in my opinion, even though I do like chocolate.
It has been a long time since I seen chocolate tapioca pudding. My wife says there is no such thing. Now I can prove her wrong, and make it so she can taste it for herself. Thanks.
I've been on a pudding kick lately, so this was next on my list of recipes to try. The flavor was 5 star,made exactly as written, with the optional cocoa powder and I added salt(always add salt to chocolate recipes! It really enhances the flavor!), but the ingredient proportions were way off for me. It was basically just chocolate pudding(a tasty one, I'll give it that), but there was not many tapioca "pearls" in it. Not what I thought it was going to be. This was my first time making quick-cooking tapioca, so maybe I'm just not used to that but when I try this recipe again, I'll either decrease the milk drastically or add at least a tablespoon or 2 more tapioca. Or I may just soak larger tapioca pearls then try this recipe. Thanks for the recipe! :) EDIT: I soaked 2 tablespoons of the quick-cooking tapioca in some water, heated it up, drained it well and added it to the pudding I made. It was much better! I still want to try this with some regular tapioca, I'm sure it would be beyond words!
We enjoyed this pudding a lot. A nice texture with the tapioca in it and plenty of chocolate flavour to tame even the worst "chocolate craving". It's nice to make a pudding that doesn't come in a box!
This was really good! Very chocolatey with the cocoa powder. We didn't end up with any left over to try it cold, so I will have to make a double batch next time. Thank you for the great recipe!
This was a super simple desert that came out soo good! I highly recommend. Side note, I used 60% dark ghiradelli instead of regular.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Tapioca Pudding
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
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