Dark Chocolate Tapioca Pudding

Ingredients

• 2 oz baker's chocolate unsweetened
• 1  eggs 
• 3.5 cups milk 
• 3 Tbsp minute tapioca 
• 0.7 cup sugar 
• 1 tsp vanilla 

Equipment

• sauce pan
• whisk

Directions

1. Beat egg lightly in medium saucepan with wire whisk.
2. Add sugar and tapioca; mix well. Gradually add milk, beating well after each addition.
3. Let stand 5 minutes.
4. Add chocolate. Bring to boil on medium heat, stirring constantly. Reduce heat to medium-low; cook until chocolate is completely melted, stirring constantly.
5. Remove from heat.
6. Stir in vanilla. Cool 20 minutes; stir. (Pudding thickens as it cools.)
7. Serve warm or chilled. Store leftover pudding in refrigerator.