Yield : 36
1 pound semisweet chocolate — chopped
4 tablespoons unsalted butter
4 large eggs — at room temperature
1 1/2 cups sugar
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1/4 cup tapioca flour
1/4 cup sweet rice flour — sifted
1/2 teaspoon baking powder
12 ounces chocolate chips
1) In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
2) In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips.
3) Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 2 hours.
4) Preheat the oven to 375° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart.
5) Bake for about 4 minutes at 375 degrees, then turn oven to 350 and continue baking cookies 15 minutes, until the cookies are dry around the edges and cracked on top.
6) Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
FROM; Smitten Kitchen
Serving Size : 4
1/3 cup small pearl or flaked tapioca
1 each egg yolk
2 1/2 cups coconut milk
1/4 teaspoon stevia
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1 ripe mango — peeled, pitted and roughly chopped
1 Tablespoon lime juice
1/2 cup coconut flakes — toasted
Make pudding: In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, stevia, salt and vanilla bean seeds, if using (if using extract, you’ll add it in a bit).
Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy – i.e. worrisomely thin – going into the cups but after chilling in the fridge, it will set.]
Pour into pudding cups to chill for several hours or overnight.
Make mango puree: Place mango chunks in food processor and lime juice and blend until very smooth, scraping down the sides several times, if needed. Refrigerate puree until needed.
Serve with mango puree on top, toasted coconut flakes or a few gratings of lime zest.
To toast coconut chips: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.