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Kicked Up Chocolate Tapioca Pudding

  • Yield: 6 (1/2-cup) servings


  • 1/2 cup sugar
  • 3 tablespoons quick cooking tapioca
  • 3 cups whole milk
  • 1 large egg, beaten
  • 1 teaspoon ground cinnamon
  • 3 ounces semisweet chocolate
  • 1 teaspoon vanilla extract
  • 2 teaspoons dark rum


  • In a medium saucepan, combine sugar, tapioca, milk and egg. Let stand for 5 minutes.
  • Add cinnamon and chocolate to saucepan and cook over medium heat until pudding comes to a full boil, stirring continually to prevent burning.
  • Remove from heat and stir in vanilla and rum.
  • Cool for 20 minutes. Stir for creamy texture.
  • Serve warm or chilled.