Creamy Chocolate Tapioca Pudding with Raspberries

I’m down to the last handful of recipes that I created for the Real Women of Philadelphia contest . A few more to go, and things will return to normal here. I just want to make sure I get my recipes on the blog because I don’t know how long they will leave all the recipes up on their page.

Creamy Chocolate Tapioca Pudding with Raspberries (gluten-free) | The Baking Beauties

This isn’t your ordinary, run-of-the-mill tapioca pudding. By adding chocolate, almond liqueur and raspberries, we take this Creamy Chocolate Tapioca Pudding with Raspberries and kick it up to being “company-worthy” fare.
Creamy Chocolate Tapioca Pudding with Raspberries
Author: 
 
This isn’t your ordinary, run-of-the-mill tapioca pudding. By adding chocolate, almond liqueur and raspberries, we take this Creamy Chocolate Tapioca Pudding with Raspberries and kick it up to being “company-worthy” fare.
Ingredients
  • 2 1/2 cup milk
  • 4 ounces spreadable cream cheese, softened
  • 1/2 cup quick cooking tapioca
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1 tablespoon espresso powder
  • 2 ounces unsweetened chocolate, chopped
  • 1 tablespoon almond liqueur
  • 1 1/2 cups whipped cream
  • 1 cup fresh raspberries
  • 1/4 cup sliced almonds, for garnish (optional)
Instructions
  1. In a large saucepan, combine the milk, cream cheese, tapioca, sugar, eggs, espresso powder, and unsweetened chocolate. Let stand for 5 minutes.
  2. Slowly bring to a rolling boil over medium heat, whisking constantly, until mixture thickens. This takes about 15-20 minutes. Remove from heat.
  3. Stir in the almond liqueur (or 1 tsp almond extract).
  4. Let pudding sit for 15 minutes, stirring occasionally. Pudding may be refrigerated. If refrigerating pudding, cover the top of the pudding with plastic wrap (directly on the pudding) to prevent a skin from forming on top of the pudding.
  5. Divide pudding between 6 decorative glasses. Top each dish with a dollop of whipped cream, a few fresh raspberries and a few almond slivers.
  6. Serve immediately for a warm, chocolaty, decadent dessert.

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3 Responses to Creamy Chocolate Tapioca Pudding with Raspberries

  1. betty r June 22, 2011 at 10:51 am #

    Oh my she says 'kick it up to be company worthy':) It is that and more. Fantastic photo and I can almost taste it..really Jeanine, this.is.decadent!!

  2. Eliana June 23, 2011 at 8:34 am #

    Hmmmm! I'm normally not a fan of tapioca pudding but this one looks sinfully delicious.

  3. Jeanine - The Baking Beauties July 14, 2011 at 9:16 am #

    Thank you so much, Betty & Eliana! My husband loves tapioca, my daughter hates it. I liked this version, but would have liked it a little more creamy one cold. Great warm though. ;)

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