CHOCOLATE TAPIOCA PUDDING

1 cup sugar
3 tablespoons instant (Minute) tapioca
1/8 teaspoon salt
3 2/3 cups milk
1 large egg, lightly beaten
1 (1-ounce) square unsweetened chocolate, coarsely chopped
2 teaspoons instant coffee (or to taste, optional)
1 teaspoon pure vanilla extract

In a heavy saucepan, combine the sugar, tapioca and salt. Stir in the milk and egg; let stand 5 minutes.

Add the chocolate and instant coffee, if using. Turn the heat to medium and cook, stirring constantly, 12 to 15 minutes until the mixture comes to a full boil and the chocolate melts completely. Remove from the heat and stir in the vanilla.

Cool about 20 minutes, then stir. Refrigerate 3 hours until well chilled.

Makes about 8 servings