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Recipe Detail Page
Malt-Chocolate Icebox Loaf
Summer 2018
This dessert may just remind you of a favourite candy—rich, crunchy and altogether delicious. Malt in two forms—barley malt syrup and malt powder—provide the flavour. Try to use pure malt powder, not a malted milk powder drink mix. Both can be found in health food stores. A crust made from sugar cones seems appropriate for a frozen dessert, and when it comes to the chocolate malt balls, taste testers preferred Maltesers to Whoppers.
Serves 10 to 12
Crispy Chocolate Crust (recipe follows)
4 eggs
¼ cup (60 mL) loosely packed light brown sugar
2 tbsp (30 mL) barley malt syrup
1 cup (250 mL) whipping cream
¼ cup (60 mL) malt powder, not malted milk powder
½ tsp (2 mL) vanilla extract
½ cup (125 mL) chocolate malt balls, coarsely crushed
Chocolate shavings and cocoa for garnish
1. Prepare the Crispy Chocolate Crust and set aside.
2. In a medium heatproof bowl, whisk together eggs, light brown sugar and barley malt syrup. Set the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and is hot to the touch.
3. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and whip on high speed.
4. While the egg mixture is whipping, place the whipping cream in a medium bowl. Add malt powder and whisk immediately until the powder is dissolved. Add vanilla extract, then place the cream in the fridge to keep it cold.
5. Once the egg mixture is cool and doubled in volume, transfer it to a clean bowl. Wash the bowl and whisk from the electric mixer and place in the freezer for about 5 minutes. Transfer whipping cream to the chilled bowl and whip to stiff peaks. Fold in the egg mixture just until evenly combined.
6. Transfer one-third of the egg-malt mixture to the prepared pan of Crispy Chocolate Crust and top with half of the crushed malt balls. Top with another one-third of the mixture, followed with the remaining malt balls. Finish with a final layer of mixture, and smooth the top. Fold in the overhanging parchment paper, or cover the top with plastic wrap. Freeze overnight.
7. Remove the frozen loaf from the pan and cover the top with chocolate shavings. Return to the freezer until serving, and just before slicing, dust cocoa powder overtop.
Serves 10 to 12
CRISPY CHOCOLATE CRUST
Crushed sugar ice cream cones, held together with Nutella, a bit of butter and white chocolate— nothing the matter with that!
3 sugar cones
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) chopped white chocolate
2 tbsp (30 mL) Nutella
1. Line an 8½ x 4½-inch (22 x 12-cm) loaf pan with a cross of parchment paper making sure the paper extends about 2 inches (5 cm) above the edges of the pan. Set aside.
2. Place the sugar cones in a sealable plastic bag and, using a rolling pin, crush to fine crumbs. Set aside.
3. Place butter and white chocolate in a small heatproof bowl and set bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Once the butter and chocolate are melted, remove from heat, add Nutella and stir until smooth. Add sugar cone crumbs and mix to combine. Pat mixture evenly onto the bottom of prepared pan and set aside.
Makes enough for 1 Malt-Chocolate Icebox Loaf
