I think this is it. This is the famous LEO'S Chocolate Pudding recipe from Providence in the 1980's. I used to make this, and it was served in small 4 ounce custard or dessert cups. You can also fill a 9" pie pan lined with a pre-baked press-in whole-wheat oil crust. This is a half recipe from the restaurant.
Ingredients
6 ounces of unsweetened baker's chocolate (typically sold as a 4 ounce box), broken up (or roughly-chopped)
5 tablespoons of cornstarch (1/4 cup plus one tablespoon)
1/2 cup granulated white sugar
2 cups whole milk
1/4 cup (light) Karo corn syrup
1 cup of strong (hot, drinkable) coffee
1 teaspoon vanilla (try homemade!)
1/2 teaspoon of Kosher salt
Directions
Mix dry ingredients (cornstarch, salt, sugar) together in a glass bowl (not the chocolate). Whisk in the whole milk, hot coffee, Karo syrup, and vanilla. Transfer to a heavy-bottomed pot and place over medium heat. Set kitchen timer for 10 minutes. Begin whisking and don't stop for 10 minutes.
When the milky cornstarch coffee vanilla liquid is hot, add the roughly-chopped unsweetened chocolate. Keep whisking. Have a spatula handy to keep all of the melting chocolate included. It will thicken in the 9th minute.
Pour into tiny dessert cups, 4 ounces is plenty. Enjoy warm or refrigerate. Serve as is or with whipped cream and a dusting of chocolate shavings or cocoa. WARNING: This might keep you awake at night.
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