Chocolate Malted Ice Box Pudding

Yield: 6 servings

3 c Heavy cream 3 tb Malted milk powder 1 tb powdered sugar 1/2 ts Vanilla 4 oz Milk chocolate; 4 squares -finely grated 1 oz Semi sweet chocolate;1 square -finely grated 4 sl Pumpernickel bread;made -into soft, day old bread -crumbs

Beat 2 1/2 cups cream with malted milk powder and powdered 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 souffl� 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 over the top. Keep chilled until ready to serve. SERVES: 6-8


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