Chocolate
Tapioca
Tips:
If you're laughing at the title, it's only because you haven't
made the recipe. Tapioca pudding is an old-fashioned dessert
that's suffered from bad publicity for years. This version
is made with quick-cooking tapioca (I use Minute Brand) and
bittersweet chocolate. It's rich and not too sweet. When warm
or freshly cooled, it's very creamy; as it chills, it becomes
more spongy in texture, but it's delicious either way. If
tightly covered, this will keep in the refrigerator for up
to 4 days, but it does not freeze. If you like, serve this
with lightly sweetened whipped cream.
Ingredients:
- 2 eggs,
graded "large", separated
- 1/2 cup
plus 1 Tbsp. granulated sugar, divided
- 2 cups
whole milk
- 2/3 cup
heavy cream
- 4 Tbsp.
quick-cooking tapioca
- Pinch
salt
- 4 ounces
good-quality bittersweet chocolate, chopped medium-fine
- 1 tsp.
vanilla
Place egg whites in small bowl; set aside. Measure out 1/4 cup
of the sugar (reserve remainder); set the 1/4 cup sugar aside
near the egg whites.
In small cup, beat egg yolks with small amount of milk until
well-mixed. In 2 to 2-1/2 quart heavy-bottomed, non-reactive
saucepan, combined reserved 1/4 cup plus 1 Tbsp. sugar, milk,
yolk mixture, cream, tapioca, and salt. With large spoon, stir
well to combine. Allow to stand for 5 full minutes (do not omit
this step).
After 5 minutes, with egg beater or hand-held electric mixer,
beat egg whites until very foamy. Gradually add the 1/4 cup
sugar, beating after each addition, till soft peaks form. Set
aside near stovetop (do not disconnect or wash beater(s) yet).
Add chopped chocolate to tapioca mixture. Set over medium heat.
Stir constantly just until mixture reaches a full boil (mixture
will thicken slightly, and any flecks of unmelted chocolate
should disappear completely when full boil is reached). Remove
from heat. If necessary, quickly re-beat whites to soft peak
stage. Quickly stir whites thoroughly into hot tapioca mixture.
Add vanilla. Allow to stand at room temperature for 20 minutes.
Stir again. Spoon into large bowl, individual bowls, or wine
glasses. Eat warm or chill (tapioca will thicken considerably
when cold). If you wish, place plastic wrap directly on surface
of warm tapioca to prevent the formation of a "skin".
4 to 4-1/2 cups, about 8 servings
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