Dark Chocolate Tapioca Pudding

• 1 egg
• 2/3 cup sugar
• 3 Tbsp. MINUTE Tapioca
• 3-1/2 cups milk
• 2 oz. BAKER'S Unsweetened Chocolate
• 1 tsp. vanilla

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

egg, sugar, tapioca, milk, s, vanilla

Taken from www.kraftrecipes.com/recipes/dark-chocolate-tapioca-pudding-51529.aspx (may not work)