-into soft, day old bread -crumbs Beat 2.5 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 1.5 2 litre souffle dish. Refrigerate, covered overnight. No more than three hours before serving, beat the remaining half 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. SERVES: 6-8