CHOCOLATE MALTED ICEBOX PUDDING

Chocolate Malted Icebox Pudding image

Provided by Jonathan Reynolds

Time 25m

Yield 8 servings

Number Of Ingredients 7

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

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.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 21 grams, Sodium 68 milligrams, Sugar 14 grams