Chocolate Malt Truffles

Just a quick post today, about some delicious chocolatey goodness!

IMG_4819Ingredients:

Truffles:

    • 8 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 5 tablespoons malted milk powder

Coating:

  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons malted milk powder

Place the chocolate in a medium bowl and set aside.

Heat the cream over medium-high heat in a small saucepan. When it reaches a simmer, whisk in the malt powder until no lumps remain.

IMG_4815When the mixture has just reached a boil, remove from the heat and pour over the chocolate. Stir together until the chocolate is completely melted and the mixture is well combined.

IMG_4816Cool slightly, then cover and refrigerate for several hours until firm.

Whisk together the cocoa and malt powder for the coating. I actually found that this made way more of the coating mixture than I needed, so you might try starting off with just half. I used my leftovers for hot chocolate, but the proportions were off and it wasn’t chocolatey enough.

Using a tablespoon, scoop out some of the chocolate mixture and roll it into a ball.

IMG_4817Roll in the cocoa/malt mixture to coat.

IMG_4818Set aside, and repeat with remaining chocolate. I think keeping these fairly small is good, as they’re quite rich.

IMG_4820Store in the refrigerator to keep firm. Easy, tasty truffles!

Chocolate Malt Truffles

From Savory Simple.

Truffles:

    • 8 ounces bittersweet chocolate, chopped
    • 1/2 cup heavy cream
    • 5 tablespoons malted milk powder

Coating:

  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons malted milk powder

Place the chocolate in a medium bowl and set aside.

Heat the cream over medium-high heat in a small saucepan. When it reaches a simmer, whisk in the malt powder until no lumps remain. When the mixture has just reached a boil, remove from the heat and pour over the chocolate. Stir together until the chocolate is completely melted and the mixture is well combined. Cool slightly, then cover and refrigerate for several hours until firm.

Whisk together the cocoa and malt powder for the coating. Using a tablespoon, scoop out some of the chocolate mixture and roll it into a ball. Roll the ball in the cocoa/malt mixture to coat, then set aside, and repeat with remaining chocolate.

Store in the refrigerator.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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