Chocolate Malted Icebox Pudding
Published July 20, 2002
- Total Time
- 25 minutes, plus overnight refrigeration
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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 analysis per serving (8 servings)
17 grams carbs; 103 milligrams cholesterol; 373 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 21 grams saturated fat; 33 grams fat; 1 gram fiber; 68 milligrams sodium; 4 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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 2 ½ 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 1 ½-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.
Private Notes