Chocolate Malted Ice Box Pudding

Recipe Ingredients

3 cups	711ml	Heavy cream
3 tablespoons	45ml	Malted milk powder
1 tablespoon	15ml	Icing sugar
1/2 teaspoon	2.5ml	Vanilla
4 oz	113g	Milk chocolate - 4 squares
		Grated
1 oz	28g	Semi sweet chocolate - 1 square
		Grated
4		Pumpernickel bread - made
		Soft - day old bread

Recipe Instructions

Beat 2 1/2 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 1 1/2 - 2 qt soufflee dish. Refrigerate, covered overnight.

No more than three hours before serving, beat the remaining 1/2 cup cream in a medium bowl until stiff. Using a pastry bag, pipe the remaining cream in concentric circles in concentric circles over the top. Keep chilled until ready to serve.

Source:
the California Culinary Academy

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