Chocolate Malted Ice Box Pudding
Yield
6 servingsPrep
20 minCook
?Ready
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
heavy whipping cream
|
|
| 3 | tablespoons |
malted milk powder
|
* |
| 1 | tablespoon |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 4 | ounces |
milk chocolate
4 squares, finely grated |
|
| 1 | ounce |
semi-sweet chocolate
1 square, finely grated, null, null |
|
| 4 | slices |
pumpernickel bread
made into soft, day old bread crumbs |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
heavy whipping cream
|
|
| 45 | ml |
malted milk powder
|
* |
| 15 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
milk chocolate
4 squares, finely grated |
|
| 28.9 | ml/g |
semi-sweet chocolate
1 square, finely grated, null, null |
|
| 4 | slices |
pumpernickel bread
made into soft, day old bread crumbs |
* |
Directions
Beat 2½ cups cream with malted milk powder and icing sugar in a large bowl until stiff.
Beat in the vanilla. Fold in the grated chocolate.
Fold in the bread crumbs.
Spoon the mixture into a 2½ to 2 quart souffle dish.
Refrigerate, covered overnight.
No more than three hours before serving, beat the remaining ½ cup cream in a medium bowl until stiff.
Using a pastry bag, pipe the remaining cream in concentric circles over the top.
Keep chilled until ready to serve.
SERVES: 6 to 8
