Hypnotic Chocolate Pudding

A few years ago my husband hypnotized me to remember the delicious chocolate pudding from Leo's a famous bar restaurant where we would often meet on a Friday night. Leo's was on Chestnut Street in downtown Providence. I worked in the kitchen as a prep chef twenty five years ago and loved it. Tonight I dug out the recipe and made a whole wheat oil crust sweetened with sugar and pre-baked it at 350 for 20 minutes and then poured the chocolate pudding inside and refrigerated it.

Leo's Pudding
Melt 2 oz unsweetened chocolate in a double boiler. When fully melted slowly stir in 1/3 cup of sugar. Then in a large measuring cup combine a cup of milk and a cup of coffee and hold back 1/4 of the liquid. Slowly add the (nearly) two cups mixture to the double boiler while stirring. Add 1/8 teaspoon of salt and one tablespoon of butter. Dissolve 2 tablespoons of cornstarch in the withheld 1/4 cup of coffee milk. Then stir slowly adding cornstarch mixture to the liquids in the double boiler. Cook for ten minutes stirring constantly. Then cover and cook another ten minutes. Uncover. Turn off heat. Add one teaspoon vanilla, stirring gently. Pour into one pre-baked crust or a few small glass bowls. Refrigerate. I am going to try this recipe again with even more unsweetened chocolate.

Oil pie crust for two sweet wholesome crusts (withhold the sugar for a savory crust)
2 3/4 cups of whole wheat flour
1 1/2 teaspoons salt
1/2 cup corn oil
1/2 cup milk
1/2 cup granulated sugar

Mix flour and salt and sugar together. Pour milk and oil in, stir with fork and fingers press with fingers into two pie pans. Bake for 20-30 minutes at preheated 350 degree oven.