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I Love Chocolate

by Stephanie Zonis

 

Chocolate Tapioca

4 to 4-1/2 cups, about 8 servings

 

Hey, what are you laughing at? Have you tried this? If you had, you'd be too busy eating to laugh. Tapioca pudding is an old-fashioned dessert that's gotten some mighty bad press over the 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 made, it's soothing and creamy; if it stands longer, it becomes more spongy and less creamy in texture, but it's delicious either way. This will keep in the refrigerator for up to four days, if tightly covered, but it doesn't freeze. If you like, serve with lightly sweetened whipped cream.

 

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 ozs. 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; set it aside near the egg whites (reserve remainder).

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, combine 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 hand-held electric mixer or egg beater, beat whites till very foamy. Gradually add 1/4 cup sugar, beating after each addition, till soft peaks form. Set aside near stove (do not 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 chocolate should disappear 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 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".

 

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Copyright © 1999 Francesca Chocolate Productions. All Rights Reserved.

Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.

 
Paris

 

This page created January 1999


 


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