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Black Forest Tapioca Pudding

Black Forest (chocolate) tapioca pudding. This recipe was not tested by Bob's Red Mill.

  • 1/3 cup Small Pearl Tapioca
  • 3/4 cup Water
  • 1/4 cup Kirschwasser (fruit brandy)
  • 1.9 oz Dried Sweet Cherries (unsweetened unsulfured)
  • 2 Eggs (large-sized)
  • 1/2 cup Sugar +2 tbsp
  • 1/4 tsp Salt
  • 1/2 cup Cream
  • 1 3/4 cups Whole Milk
  • 5 oz Bittersweet Chocolate
  • 1 tsp Vanilla Extract


Step 1

In a one or two cup measure, soak the tapioca in the water for 90 minutes.

Step 2

With 30 minutes remaining in the tapioca soaking, in a small microwave-safe bowl combine the cherries and kirschwasser. Cover with a paper towel and microwave on high for 20 seconds. Set aside.

Step 3

In a medium microwave safe bowl mix the eggs, sugar, & salt.

Step 4

Mix the tapioca into the sugar & eggs mixture.

Step 5

While stirring the tapioca/eggs mixture, add the cream & milk.

Step 6

Add the chocolate.

Step 7

Microwave at full power for about 8 1/2 minutes, stirring every 2 1/2 minutes until mixture comes to a full boil & thickens.

Step 8

Stir in the vanilla, cherries, and kirschwasser. Transfer the pudding to five 6-ounce ramekins or custard cups.Optionally top with plastic wrap to prevent skin from forming.

Step 9

Let cool for 1 hour, then refrigerate until chilled, at least 4 hours. (Cool for 2 hours before refrigerating if you are just leaving it in the one original bowl.)


Thick, rich, delicious!
It seems to me that this pudding is even better on the second day as compared to the next day.
For less rich pudding just use 2-1/4 cups of milk instead of milk and cream.
This can easily be made kosher and/or lactose free.
Black Forest Tapioca Pudding

Prep Time: 120 minutes

Cook Time: 9 minutes

Total Time: 129 minutes

Servings: 4-6


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Products Used in this Recipe

Small Pearl Tapioca

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