Chocolate tapioca

Sugar	¾ cup
Cocoa powder	1/3 cup
Tapioca, quick-cooking	3 tablespoons
Salt	1/8 teaspoon
Milk	2 ¾ cups
Egg, slightly beaten	1
Vanilla extract	1 teaspoon

1. In a medium saucepan, combine sugar, cocoa powder, tapioca, and salt; blend in milk and egg.
2. Let stand 5 minutes; cook over medium heat, stirring constantly, until mixture comes to a full boil.
3. Remove from heat, and stir in vanilla.
4. Cool 15 to 20 minutes; stir.
5. Pour into bowl or individual dessert dishes.

Serve warm or cold. If pudding will be served cold, press plastic wrap directly onto the surface of the warm pudding to prevent a skin from forming; refrigerate.

Recipe from Hershey’s Recipe Collection