Cocoa Cream Tapioca Pudding
- 2 cups milk
- 2 Tbsps instant tapioca
- 2 eggs, separated
- 1/4 cup sugar
- 1/4 cup cocoa
- 1 tsp vanilla
- 1/4 tsp salt
Bring milk to a boil. Slowly stir in the tapioca gradually. Cook until thick. Add cocoa mixed to a paste with a little chilled milk, sugar and well-beaten egg yolks. Simmer over hot water for approximately ten minutes (be patient, you rascal). Add vanilla and salt. Fold in the stiffly beaten egg whites. Whip the mixture to a froth. Turn into a wet mold. Chill. Turn out and serve proudly with cold cocoa sauce or cream.
Submitted by Aug 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min