Alright, let’s talk about this chocolate tapioca puddin’. You know, that wiggly, jiggly stuff? My grandbaby, she loves it. Always beggin’ me to make it. So, I figured, why not tell y’all how I do it? It ain’t fancy, mind you, just good eatin’.
First off, you gotta get yourself some of them tapioca pearls. They look like little white balls, kinda like tiny fish eyes, if you ask me. I get the small ones, they cook up quicker. Now, dump about half a cup of them pearls into a pot. Don’t go measurin’ too careful, just eyeball it, like I do. Then, pour in about three cups of milk. Any kind will do, I reckon. I mostly use whole milk, makes it creamy, you see.
Let them little pearls soak in the milk for a good while, maybe half an hour or so. This is important, so don’t you go rushin’ it. They gotta puff up, get all soft and squishy. While you’re waitin’, you can get the rest of your stuff ready. You’ll need some sugar, a pinch of salt, and some chocolate. I use a big ol’ bar of milk chocolate, the kind the kids like. You can chop it up, or use chocolate chips, whatever you got on hand.
Once them pearls are soaked good, put the pot on the stove. Turn the heat on low, not too hot now. You don’t want to scorch it. Add in about a quarter cup of sugar. If you like it sweeter, add more. Ain’t no rules here, just make it how you like it. Then, a little pinch of salt. Just a tiny bit, to bring out the flavor. And finally, throw in your chocolate.
- Milk, about three cups.
- Tapioca pearls, half a cup or so.
- Sugar, quarter cup, or however much you like it sweet.
- Pinch of salt.
- Chocolate, a big ol’ bar or a handful of chips.
Now, you gotta stir. And stir. And stir some more. Keep stirrin’ till that chocolate melts all nice and smooth and the puddin’ starts to thicken up. This takes a little time, so be patient. Don’t go turnin’ up the heat, just keep stirrin’ low and slow. You’ll know it’s ready when it coats the back of a spoon. Thick and creamy, that’s what you want.
Once it’s thick enough, take it off the stove and let it cool down a bit. It’ll thicken up even more as it cools. You can eat it warm, or you can put it in the fridge and eat it cold. My grandbaby, she likes it cold, with a little whipped cream on top. Me? I’ll eat it any which way, long as it’s got plenty of chocolate.
Now, some folks like to fancy it up. They add eggs, or cocoa powder, or vanilla. You can do that if you want. But me? I keep it simple. Milk, tapioca, sugar, salt, and chocolate. That’s all you need to make a good ol’ chocolate tapioca puddin’. It ain’t rocket science, you know.
This puddin’, it’s good for you too. Fills you up, gives you energy. My old man, he used to say it kept him goin’ all day long out in the fields. And it’s easy on the stomach too. My grandbaby, she can’t eat a lot of heavy stuff, but this puddin’ always settles her tummy just fine.
So there you have it. My way of makin’ chocolate tapioca puddin’. It ain’t the prettiest thing, maybe, but it sure is tasty. And it’ll stick to your ribs, that’s for sure. Give it a try, and see if your family don’t love it as much as mine does. And don’t you go worryin’ if it ain’t perfect. Just like life, sometimes the best things are a little bit messy.
Remember, cooking ain’t about followin’ some fancy recipe. It’s about usin’ what you got and makin’ somethin’ good with it. And that’s what this chocolate tapioca puddin’ is all about. Good, simple food that fills your belly and warms your soul. Now go on and make some, and tell ‘em I sent ya.
Tags: [‘chocolate tapioca pudding’, ‘tapioca pudding recipe’, ‘easy dessert’, ‘homemade pudding’, ‘comfort food’, ‘chocolate dessert’]