2 large egg yolks
3 tablespoons tapioca flour
1/4 cup plus 1 teaspoon sugar
1/2 cup heavy cream
1 cup whole milk
1/2 teaspoon fine sea salt
1/2 teaspoon vanilla extract
6 ounces 66% cacao dark chocolate, chopped
Unsweetened whipped cream, for serving (optional)
Put the egg yolks and tapioca flour in a blender and blend on low speed until a light-colored paste forms.
Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat. Turn the blender containing the egg and tapioca mixture back on low. Quickly and carefully, pour the hot milk mixture into the blender and increase the speed to medium. The heat will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
With the blender running, add the chocolate in stages so it is emulsified into the pudding. When all the chocolate is added, strain the pudding into a serving bowl (or 3 to 4 serving bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely. Top with whipped cream if you like. Serves 3 to 4