Kicked Up Chocolate Tapioca Pudding | Emeril Lagasse

Calling all chocolate lovers! You’ll love this old-fashioned cool and creamy chocolate dessert. Eat it plain or topped with a dollop of whipped cream for a heavenly treat that is classic comfort food at its best! KICKED UP CHOCOLATE TAPIOCA PUDDING SERVES 4 TO 6 ½ cup granulated sugar 3 tablespoons quick-cooking tapioca 3 cups whole milk 1 large egg, beaten 1 teaspoon ground cinnamon 3 ounces semisweet chocolate, chopped 1 teaspoon pure vanilla extract 2 teaspoons dark rum (optional) Whipped cream, for serving Mexican sweet chocolate, shaved, such as Taza or Abuelita, for garnish (optional) In a medium saucepan, combine sugar, tapioca, milk, and egg. Let stand for 5 minutes. Add cinnamon and semisweet chocolate to saucepan and cook over medium heat, stirring constantly, until pudding comes to a full boil and thickens. Remove from heat and stir in vanilla and rum. Let cool for 20 minutes, stirring occasionally, for a creamy consistency. Transfer pudding to small glasses or bowls and cover with plastic wra