Chocolate Tapioca

Cooking Instructions

Place egg whites in small bowl; set aside. Measure out 1/4 cup of the sugar (reserve remainder); set the 1/4 cup sugar aside near the egg whites.

In small cup, beat egg yolks with small amount of milk until well-mixed. In 2 to 2-1/2 quart heavy-bottomed, non-reactive saucepan, combined reserved 1/4 cup plus 1 Tbsp. sugar, milk, yolk mixture, cream, tapioca, and salt. With large spoon, stir well to combine. Allow to stand for 5 full minutes (do not omit this step).

After 5 minutes, with egg beater or hand-held electric mixer, beat egg whites until very foamy. Gradually add the 1/4 cup sugar, beating after each addition, till soft peaks form. Set aside near stovetop (do not disconnect or wash beater(s) yet).

Add chopped chocolate to tapioca mixture. Set over medium heat. Stir constantly just until mixture reaches a full boil (mixture will thicken slightly, and any flecks of unmelted chocolate should disappear completely when full boil is reached). Remove from heat. If necessary, quickly re-beat whites to soft peak stage. Quickly stir whites thoroughly into hot tapioca mixture. Add vanilla. Allow to stand at room temperature for 20 minutes. Stir again. Spoon into large bowl, individual bowls, or wine glasses. Eat warm or chill (tapioca will thicken considerably when cold). If you wish, place plastic wrap directly on surface of warm tapioca to prevent the formation of a "skin".