Reviewed: Mar. 13, 2012

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!

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1 user found this review helpful

Reviewer:

tricia0022

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vernon, British Columbia, Canada

Reviewed: Feb. 24, 2012

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.

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6 users found this review helpful

Reviewer:

Chelleypears

Reviewed: Feb. 18, 2012

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.

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3 users found this review helpful

Reviewer:

KIMAR

Reviewed: Feb. 12, 2012

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.

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2 users found this review helpful

Reviewer:

cliffnorthupjr

Cooking Level: Expert

Reviewed: Jan. 26, 2012

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.

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18 users found this review helpful