Chocolate Malted Icebox Pudding

Name: Chocolate Malted Icebox Pudding
Ingredients: 4 slices pumpernickel bread, torn into small pieces; 4 ounces milk-chocolate squares; 1 ounce semisweet chocolate squares; 3 cups heavy or whipping cream; 3 tablespoons malted-milk powder; 1 tablespoon confectioners' sugar; 1/2 teaspoon vanilla extract

7 ingredients

10 steps

Ingredients

4 slices pumpernickel bread, torn into small pieces
4 ounces milk-chocolate squares
1 ounce semisweet chocolate squares
3 cups heavy or whipping cream
3 tablespoons malted-milk powder
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

Directions

1

In a food processor, pulse the bread into crumbs (you should have about 1 cup).
2

Transfer to a bowl.
3

Using the large holes of a grater, grate the chocolate.
4

Add to the bread crumbs and set aside.
5

In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff.
6

With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended.
7

Repeat with the remaining bread crumbs and chocolate.
8

Spoon the pudding into a 1 1/2-quart souffle dish or serving bowl; smooth the top.
9

Cover and refrigerate overnight.
10

Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.