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
• ½ teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    387 calories; 33 grams fat; 20 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 4 grams protein; 103 milligrams cholesterol; 101 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 servings

Preparation

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