Best Chocolate Malted Icebox Pudding Recipes

CHOCOLATE MALTED PUDDING

Steps:

• In a small bowl, blend 1/2 cup of milk with the cornstarch.
• Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
• Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
• Let cool, stirring occasionally until the custard is just warm.
• Pour the pudding into small 1/2 c bowls.
• Cover with plastic wrap and refrigerate until set.
• You can make this up to 3 days in advance.

MALTED MILK CHOCOLATE PUDDING

Steps:

• Whisk the egg in a medium bowl. Whisk the milk, 1/3 cup malted milk powder and the cornstarch in a medium saucepan until smooth. Bring to a simmer over medium heat, whisking, until slightly thickened, about 4 minutes (the mixture will look like heavy cream). Remove from the heat and whisk about 1/2 cup of the hot milk mixture into the beaten egg, then whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking, until thickened, about 2 minutes (the whisk should leave a thick trail when dragged). Remove from the heat. Add the chopped chocolate and vanilla and whisk until smooth.
• Divide the pudding among 4 ramekins or small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 4 hours or overnight.
• Whisk the heavy cream with the remaining 1 tablespoon malted milk powder in a medium bowl until soft peaks form. Top the pudding with the whipped cream and malted milk balls.

CHOCOLATE MALTED ICEBOX PUDDING

Steps:

• In a food processor, pulse the bread into crumbs (you should have about 1 cup). Transfer to a bowl. Using the large holes of a grater, grate the chocolate. Add to the bread crumbs and set aside.
• In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff. With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended. Repeat with the remaining bread crumbs and chocolate.
• Spoon the pudding into a 1 1/2-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
• Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.