Chocolate Malted Icebox Pudding – a delicious recipe with bread, milk, chocolate squares, whipping cream, malted-milk powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, pulse the bread into crumbs (you should have about 1 cup).
2
Transfer to a bowl.
3
Using the large holes of a grater, grate the chocolate.
4
Add to the bread crumbs and set aside.
5
In a large mixer bowl, beat 2 1/2 cups of the cream, the malted-milk powder, confectioners' sugar and vanilla until stiff.
6
With a large rubber spatula, fold half the bread crumbs and chocolate into the whipped cream just until blended.
7
Repeat with the remaining bread crumbs and chocolate.
8
Spoon the pudding into a 1 1/2-quart souffle dish or serving bowl; smooth the top.
9
Cover and refrigerate overnight.
10
Just before serving, beat the remaining 1/2 cup cream until stiff and decoratively spread over the top of the pudding.
832
kcal
Calories
76
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 slices pumpernickel bread, torn into small pieces, 4 ounces milk-chocolate squares, 1 ounce semisweet chocolate squares, 3 cups heavy or whipping cream, and more.
Yes, Chocolate Malted Icebox Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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