I've been experimenting with espresso powder in different dishes. I really enjoy this chocolate tapioca pudding, and I hope you do, too! —Shelly Bevington, Hermiston, Oregon
Dark Chocolate Espresso Tapioca Pudding
Ingredients
- 2 cups water
- 2/3 cup pearl tapioca
- 1 carton (32 ounces) unsweetened almond milk
- 4 large eggs, separated
- 1-1/4 cups sugar, divided
- 1 to 2 tablespoons instant espresso powder
- 1/2 teaspoon salt
- 1/4 cup dark baking cocoa
- 1 teaspoon vanilla extract
- Chopped chocolate-covered espresso beans, optional
Directions
- In a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan. Cook and stir 2 minutes longer.
- In a large bowl, beat egg whites on medium speed until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
- Gently fold a small amount of tapioca mixture into egg whites; return all to pan, whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15 minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold (pudding will thicken upon cooling). If desired, garnish with chopped espresso beans.
Loading Popular in the Community
Loading Reviews
