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.
Author: Jeanine Friesen
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)
In a large saucepan, combine the milk, cream cheese, tapioca, sugar, eggs, espresso powder, and unsweetened chocolate. Let stand for 5 minutes.
Slowly bring to a rolling boil over medium heat, whisking constantly, until mixture thickens. This takes about 15-20 minutes. Remove from heat.
Stir in the almond liqueur (or 1 tsp almond extract).
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.
Divide pudding between 6 decorative glasses. Top each dish with a dollop of whipped cream, a few fresh raspberries and a few almond slivers.
Serve immediately for a warm, chocolaty, decadent dessert.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/creamy-chocolate-tapioca-pudding-with-raspberries.html