Ingredients
- 4 squares
- 1 squr (finely grated)
- 3 c cream (heavy)
- 4 oz milk chocolate
- 3 tb malted milk powder
- 1 oz semi-sweet chocolate
- 1 tb icing sugar
- 1/2 ts vanilla
- 4 slices pumpernickel bread (sliced)
-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 2 qt souffle dish. Refrigerate, covered overnight. No more than three 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. SERVES: 6-8
