Dark
Chocopresso Tapioca Pudding Recipe
Ingredients
:
2
cups water
2/3
cup pearl tapioca
1
carton (32 ounces) unsweetened almond milk
4
large eggs, separated
1-1/4
cups sugar, divided
1
to 2 tablespoons instant espresso powder
1/2
teaspoon salt
1/4
cup dark baking cocoa
1
teaspoon vanilla extract
Chopped
chocolate covered espresso beans, optional
How
To Make Dark Chocopresso Tapioca Pudding :
In
a large saucepan, combine water and tapioca; let stand 30 minutes. Whisk in
almond milk, egg yolks, 1/2 cup sugar, espresso powder and salt. Bring to a
boil; reduce heat. Simmer, uncovered, until slightly thickened, 10-15 minutes,
stirring frequently. Combine 1/4 cup sugar and baking cocoa; stir into pan.
Cook and stir 2 minutes longer.
In
a large bowl, beat egg whites on medium speed until foamy. Gradually add
remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each
addition until sugar is dissolved. Continue beating until soft glossy peaks
form.
Gently
fold a small amount of tapioca mixture into egg whites; return all to pan,
whisking constantly. Cook and stir 2 minutes. Remove from heat. Cool 15
minutes; stir in vanilla. Transfer to dessert dishes. Press plastic wrap onto
surface of pudding. Refrigerate until cold (pudding will thicken upon cooling).
Nutrition
Facts :
3/4
cup: 156 calories, 3g fat (1g saturated fat), 62mg cholesterol, 182mg sodium,
31g carbohydrate (21g sugars, 1g fiber), 3g protein.
