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Combine sugar, tapioca and salt in saucepan; stir in milk and beaten egg. Let stand 5 minutes. Add chocolate and instant coffee. Cook and stir over medium heat until mixture comes to a full boil and chocolate is well blended, about 15 minutes. Remove from heat and stir in vanilla. Cool for 20 minutes, stir. Chill.
Makes about 8 servings.
Your Chocolate Tapioca Pudding is ready. Happy cooking!
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