Ingredients
- 4 squares
- 1 squr (finely grated)
- 700 ml cream (heavy)
- 110 ml milk chocolate
- 45 gr malted milk powder
- 32 gr semi-sweet chocolate
- 14 gr icing sugar
- 2 gr vanilla
- 4 slices pumpernickel bread (sliced)
-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
