chocolate tapioca pudding recipe

Written ByJenny Smyth Posted on
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The Best chocolate tapioca pudding recipe

I have been making chocolate tapioca pudding for my family for years, and it’s a recipe that never fails to impress. It’s a classic dessert that is easy to make and requires only a few ingredients, but the result is a rich, creamy, and indulgent treat that is perfect for any occasion. I love how the tapioca pearls add a fun texture to the pudding, and the chocolate flavor is deep and satisfying.

My kids adore this recipe, and it’s always a hit at family gatherings. I’ve also been impressed by the health benefits of this dessert – the tapioca pearls are high in fiber, and the chocolate contains antioxidants that can help protect against cell damage. Plus, this recipe is incredibly easy to make ahead of time and store in the fridge for up to 3 days, making it a great option for busy families or large gatherings.

Whether you’re serving it as a special treat or as part of a casual dinner, this chocolate tapioca pudding recipe is sure to be a hit with your loved ones. I’ve made it countless times over the years, and it never gets old – in fact, I think it’s even better with age! The flavors meld together beautifully as it sits in the fridge, and the texture remains silky smooth.

It’s truly a dessert that never fails to please. I’ve tried making it with different types of milk – almond milk works beautifully if you’re looking for a dairy-free option – but traditional cow’s milk yields the best results. The key to making this pudding is to use high-quality cocoa powder and to not overcook the tapioca pearls.

If you do end up overcooking them, don’t worry – just start again with fresh pearls and you’ll be golden. This recipe has become a staple in our household, and I know it will be in yours too once you try it out!

Chocolate Tapioca Pudding

4.6 from 1615 votes

A rich and creamy chocolate tapioca pudding made with small pearl tapioca, milk, cocoa powder, and dark chocolate. This comforting dessert is gently simmered until the pearls turn translucent and the pudding thickens into a velvety custard.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pudding

1/3 cup small pearl tapioca (not instant)
3 cups whole milk
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 ounces dark chocolate (60-70% cacao), finely chopped

👨‍🍳Directions

1In a medium saucepan, combine the tapioca pearls and 2 cups of the milk.
2Let the mixture soak for 30 minutes at room temperature to soften the pearls.
3After soaking, place the saucepan over medium heat and stir in the sugar, cocoa powder, and salt.
4Cook, stirring frequently, until the mixture comes to a gentle simmer and the cocoa is fully dissolved, about 5 minutes.
5Reduce the heat to low and continue to cook, stirring often, for 15 to 20 minutes.
6The pudding will thicken and the tapioca pearls will become mostly translucent with just a tiny white dot in the center.
7In a small bowl, whisk the beaten egg with the remaining 1 cup of milk until smooth.
8Slowly drizzle about 1/2 cup of the hot tapioca mixture into the egg mixture while whisking constantly to temper the egg.
9Pour the egg mixture back into the saucepan, whisking continuously.
10Cook over low heat for 2 to 3 minutes, stirring constantly, until the pudding thickens slightly and coats the back of a spoon.
11Do not let it boil.
12Remove the saucepan from the heat and stir in the vanilla extract and chopped dark chocolate.
13Continue stirring until the chocolate is completely melted and the pudding is smooth.
14Divide the pudding evenly among four serving bowls or ramekins.
15Let cool at room temperature for 15 minutes, then cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
16Refrigerate for at least 2 hours until fully chilled and set.

🔧Equipment

Medium saucepan
Whisk
Measuring cups and spoons
Small bowl
Serving bowls or ramekins

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 220mg🌾Total Carbs: 52g🥦Dietary Fiber: 3g🍬Sugars: 34g🥩Protein: 8g

📝Notes

For a dairy-free version, substitute whole milk with full-fat oat milk or coconut milk. The pudding will thicken more as it chills, so do not overcook it on the stove.

Watch Video Of How Chocolate Tapioca Pudding Works

This chocolate tapioca pudding recipe is always a good idea for any occasion – whether you’re serving it as part of a special dinner or as an everyday treat. It’s incredibly easy to make ahead of time and store in the fridge for up to 3 days, making it perfect for busy families or large gatherings.

One of my favorite things about this recipe is how well it reheats – simply scoop out what you need and reheat it in the microwave until warm and creamy. You can also serve it chilled if you prefer – either way, it’s sure to be a hit with your loved ones.

❓ Frequently Asked Questions About Chocolate Tapioca Pudding

Q: What is tapioca pudding?

Tapioca pudding is a dessert made from tapioca pearls cooked in milk or cream with sugar and flavorings added.

Q: Can I use almond milk instead of regular milk?

Yes, you can use almond milk as a substitute for regular milk in this recipe.

Q: How do I prevent the tapioca pearls from becoming mushy?

To prevent the tapioca pearls from becoming mushy, cook them over low heat and stir constantly.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by cooking the pudding mixture up to 3 days before serving.

Q: What is the best type of cocoa powder to use in this recipe?

The best type of cocoa powder to use in this recipe is Dutch-processed cocoa powder.

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