1 oz. Bittersweet Chocolate

1 cup whole Milk

½ cup Cream or Half & Half*

½ cup Granulated Sugar

3 Tbsps. Tapioca Starch**

¼ tsp. Salt

1 tsp. unsalted Butter

1 tsp. Vanilla



  1. Sift the Sugar, Starch and Salt together.
  2. Heat the Chocolate with ½ cup of the Milk over low heat or in the microwave.  Whisk to completely blend the Chocolate into the Milk.
  3. Heat the remainder of the Milk and Cream in a 2 quart saucepan;  when bubbles start to form around the edge, add the Chocolate mixture to the warm milk and mix well.
  4. Slowly stir in the Tapioca Mixture;  cook and stir (over medium-low heat) until the Pudding is thick enough to coat the back of a spoon.
  5. Transfer to individual serving dishes or one bowl.
  6. If you are using  just one bowl, place a sheet of plastic wrap directly on top of the pudding.  (This will prevent a skin from forming on top)
  7. Chill before serving or serve warm with Whipped Cream on top, if desired.


Yield:  6 – 8  Servings   (This Pudding is very rich, so keep the Servings small)


*Cornstarch may be used in place of the Tapioca Starch.  The texture will be slightly different.


**Whole Milk may be used instead of Cream




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