Chocolate Malted Icebox Pudding

Name: Chocolate Malted Icebox Pudding
Total time: 25 min
Yield: 8 servings
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

By Jonathan Reynolds

Total Time: 25 minutes, plus overnight refrigeration
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Shake It Up, Baby

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Ingredients

Yield:8 servings

4slices pumpernickel bread, torn into small pieces
4ounces milk-chocolate squares
1ounce semisweet chocolate squares
3cups heavy or whipping cream
3tablespoons malted-milk powder
1tablespoon confectioners' sugar
½teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
In a large mixer bowl, beat 2½ 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.
Step 3
Spoon the pudding into a 1½-quart soufflé dish or serving bowl; smooth the top. Cover and refrigerate overnight.
Step 4
Just before serving, beat the remaining ½ cup cream until stiff and decoratively spread over the top of the pudding.