3 c  Heavy cream
3 tb Malted milk powder
1 tb Icing sugar
1/2 ts Vanilla
4 oz Milk chocolate; 4 squares
-finely grated
1 oz Semi sweet chocolate;1 squr
-finely grated
4 sl Pumpernickel bread;made
-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