Chocolate Tapioca Pudding

1.In a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water in the AM.

2.In a double boiler, heat milk over medium low heat, just until no longer cold. Add salt and tapioca. Continue to heat until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for one hour. Make sure the milk mixture does not simmer or boil.

3.Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot milk mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture into the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, from 15 – 30 minutes.

4. Beat egg whites until stiff. Slowly fold the hot tapioca mixture into the egg whites. Stir in vanilla and chocolate chips and combine thoroughly until smooth. Serve warm or chilled with whipped cream if desired.