Chocolate Malted Icebox Pudding

• 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
• 1/2 teaspoon vanilla extract

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.

bread, milk, chocolate squares, whipping cream, maltedmilk powder, sugar, vanilla

Taken from cooking.nytimes.com/recipes/4920 (may not work)