Rich and creamy malted milk chocolate truffles with a crunch from the outer shell and malted milk balls.
I'm not quite over malted milk yet! I still have these malted milk chocolate truffles to show you ladies and gentlemen! You need to store them in the fridge because of the heavy cream and let me tell you the best part about that. The chocolate shell becomes this crunchy addition to the truffles. It really knocks your socks off to have the super crunchy exterior and incredibly creamy ganache filling. I love to store my maple bacon cake pops and creme de menthe cake pops in the fridge too for the exact same reason.
It would also be a pretty neat surprise to pop a malted milk ball inside of the truffle. I do think the crushed up milk balls on the top of each of the truffles will give people an idea what was on the inside. I just made myself giggle by saying people as if I shared these decadent truffles. We didn't share these gems with anyone other than Lucian the Solution.
This ganache will get pretty hard in the fridge. That's a good thing, but can be hard to work with. I'm not in the business of working out and having big muscles so I warmed my ganache up for 30 seconds. That gave the ganache just enough warmth to make it pliable. I also sprayed my palms with some non-stick cooking spray to help prevent the ganache from sticking while I rolled it in a ball. You can also use any cooking oil you have on hand. You'll only need a very small amount.
Malted Milk Chocolate Truffles
- ½ cup heavy cream
- 1 cup malted milk powder
- 2 cups milk chocolate chips
- 8 oz . bag coating chocolate
- 1 tsp . shortening
- 7-10 malted milk balls
- In a double boiler, add in the cold heavy cream and malted milk powder. Whisk until incorporated. Malted milk mixes in best with cold liquids. Let it heat up and smooth out completely before adding the chocolate chips. It will take about 3 minutes.
- Add in the chocolate chips and let it melt completely. This will take about 5 minutes. It will be completely smooth and creamy. Give it a stir occasionally with a spatula.
- Pour the ganache in a shallow microwave-safe dish and cover with plastic wrap. Refrigerate for 1 hour or until the ganache is cold and set up. If it's too hard to scoop, microwave for 30 seconds.
- Scoop out about a tablespoon of ganache.
- Spray your hands with non-stick cooking spray or rub with oil. Roll the ganache between your palms.
- Place the rolled ganache on a baking tray with parchment paper. Repeat with all of the ganache balls.
- Place in the fridge and refrigerate for 15 - 20 minutes or set up.
- Meanwhile, crush the malted milk balls in a sandwich bag with a rolling pin. Some big chunks will be perfect.
- Microwave coating chocolate and shortening in a small microwave-safe bowl. Make sure the edges aren't too deep. Microwave for 30 seconds and stir. Repeat microwaving and stirring 3 additional times until the chocolate is completely smooth.
- Dip the balls into the warm chocolate using a fork. Give the fork a tap to remove any excess chocolate. Place the chocolate on the parchment paper to dry. Repeat with all of the truffles.
- If the chocolate gets too thick, warm the chocolate back up for 30 seconds.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
What kind of truffles do you enjoy? I'm always in need of ideas. 🙂