3 c Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate;
- finely grated
1 oz Semi sweet chocolate;
- finely grated
4 sl Pumpernickel bread;
- made into soft,
- day old bread crumbs
Beat 2-1/2 cups cream with malted milk powder and icing 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 to 2 qt souffle dish. Refrigerate,
covered overnight.
No more than 3 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 in concentric circles over
the top. Keep chilled until ready to serve.
-----
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