Bittersweet Chocolate Bubble Pudding

by Jul 1, 2016

Bubble tea or tapioca tea?  Bubble, of course!  With that in mind, I propose a rebranding of tapioca pudding.  And while we’re at it, let’s add chocolate!


Cool and thick (if you pop it in the refrigerator for a bit), with a high gel factor.  Subtly sweet and very satisfying.  Thank you, Rebecca Katz!  Author of the wonderful “real food” book for everyone, The Cancer-Fighting Kitchen.  (Thank YOU for recommending it, Cindy D!)


Bittersweet Chocolate Bubble Pudding

Yield: 8 servings


  • 1/2 cup small pearl tapioca soaked in 2 cups of water
  • 3 cups organic milk (or unsweetened almond milk, rice milk, or soy milk)
  • 1/8 teaspoon salt
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup finely chopped bittersweet chocolate (about 2 ounces)


  1. Soak the tapioca in the 2 cups water overnight.
  2. Drain the tapioca and discard the liquid. In a heavy bottomed saucepan, add the milk and salt and bring to a simmer. Stir in the soaked tapioca and bring to boil, stirring constantly, then turn down the heat as low as possible and cook, stirring frequently, for 10 - 15 minutes, until tapioca pearls are swollen and tender.
  3. Whisk the eggs and maple syrup together in a small bowl, and temper with the tapioca mixture by whisking 1 cup of the hot tapioca mixture into the eggs, then immediately adding the egg mixture back into the saucepan of hot tapioca, whisking constantly. Continue to cook over very low heat, stirring constantly, for about 5 minutes, until somewhat thickened. (The pudding will do most of its thickening while it cools, so don't overcook at this point or the texture will be rubbery.)
  4. Remove from heat and stir in the chopped chocolate. Let stand for a minute then stir so the chocolate is thoroughly mixed into the pudding.
  5. Transfer into a large bowl, or individual serving dishes. Serve warm or chilled. Store covered in the refrigerator for up to 5 days.

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