Description
Delightfully rich and crunchy Malted Milk Balls coated with smooth chocolate, perfect as a nostalgic homemade treat or a sweet gift. This recipe combines malted milk powder, cocoa, and vanilla to create a velvety dough that is chilled, shaped into bite-sized balls, and dipped in melted chocolate for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 1 cup malted milk powder
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1 tablespoon vanilla extract
Coating
- Approximately 6 ounces chocolate (quantity enough to coat balls)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the malted milk powder, powdered sugar, cocoa powder, and salt until well combined and smooth.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk and vanilla extract thoroughly to blend the flavors evenly.
- Form Dough: Add the wet ingredients to the dry ingredients and stir until a uniform mixture forms with no lumps.
- Chill Mixture: Place the mixture in the refrigerator for 30 minutes to firm up, making it easier to shape.
- Shape Balls: Once firm, use a spoon or clean hands to roll the mixture into small balls approximately 1 inch in diameter.
- Freeze Balls: Arrange the balls on a parchment paper-lined baking sheet and freeze them for 30 minutes to solidify their shape before coating.
- Melt Chocolate: Gently melt the chocolate in a double boiler or microwave-safe bowl, stirring frequently until smooth and fully melted.
- Coat Balls: Dip each chilled ball into the melted chocolate, ensuring a full and even coating, then place them back onto the parchment paper.
- Final Freeze: Freeze the coated balls for an additional 30 minutes or until the chocolate has hardened completely.
- Store: Keep the finished malted milk balls in an airtight container in the refrigerator for up to 2 weeks to maintain freshness.
Notes
- For best results, use good quality chocolate for coating to achieve a smooth, shiny finish.
- If the dough is too sticky, chill longer or dust your hands with powdered sugar while shaping.
- You can customize the flavor by adding a pinch of cinnamon or espresso powder to the dry ingredients.
- Store the malted milk balls in the refrigerator as they can soften at room temperature due to the chocolate coating.
- Use parchment paper to prevent sticking during freezing and coating stages.
