“I MADE THIS TODAY AND IT DID *NOT* WORK! PLEASE REFRAIN FROM MAKING THIS UNTIL I CAN CONTACT THE WILBUR COMPANY AND FIND OUT WHAT IS WRONG. I SUSPECT THERE IS TOO MUCH WATER AND SHOULD ONLY BE 3 CUPS DIVIDED 2/1. The Wilbur Chocolate factory in Lititz, Pennsylvania is a wonderful little place that makes amazing chocolate. If you ever get a chance, I highly recommend stopping by. Cannot wait to try this. Found on www.wilburbuds.com and times and servings are a guess-timate and do not include cooling time. This appeared to be a very old recipe which required rewriting the directions. I may try this with milk instead of water for a richer dessert that is higher in calcium.”

Ingredients Nutrition

  • 3 tablespoons tapioca, granulated
  • 3 cups water
  • 1 pinch salt
  • 3 tablespoons Dutch-processed cocoa powder
  • 12 cup sugar
  • 1 cup water
  • whipped cream (optional)


  1. In a sauce pan, mix the tapioca and three cups of water.
  2. Bring to a boil and cook 10 minutes.
  3. Mix salt, cocoa and sugar with the remaining cup of water.
  4. Add the cocoa mixture to the pan and boil five minutes, stiring constantly.
  5. Pour into glass bowl and allow to cool (if you like, cover with plastic wrap to prevent a "skin" from forming).
  6. Serve with whipped cream or plain.

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