St. Patricks Day is coming soon, so here is a recipe to celebrate with!

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1/4 cup tapioca pearls

2 1/2 cups milk (divided use)

6 ounces bittersweet or semisweet chocolate, broken into pieces

2 eggs

1/2 cup granulated sugar

1/4 cup Irish cream liqueur

1/2 teaspoon vanilla extract

Whipped cream, to taste

Yields 6 servings.

In small bowl, combine tapioca pearls with enough water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to a lightly greased 6-cup baking dish.

Meanwhile, in saucepan, heat 1 cup of milk over low heat until just simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into dish containing tapioca and stir to combine.

In blender, combine eggs, sugar, remaining 1 1/2 cups of milk, liqueur and vanilla. Blend until smooth. Add to prepared dish containing tapioca mixture and stir well. Cover with aluminum foil and secure with string. Place dish in stoneware of a 5-quart crockpot (or larger) and add enough boiling water to come 1 inch up the sides of the dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with whipped cream.

Source: Canton Rep