A few days ago I tried my hand at making some homemade Maltesers (Whoppers/Mighty Malts) just for fun. The outcome surprisingly tasted just right, but the texture was all wrong. They weren’t crunchy and they were much too solid especially considering how light an airy a Malteser is. So I haven’t cracked the well guarded secret recipe for Maltesers, but it inspired me to create something else: Malty Chocolate Truffles.
They’re not light, and they’re definitely not crunchy, but they are yummy and moreish and malty. And easy! (And only a teeny tiny bit messy!)
Oh alright. A bit messier than a teeny tiny bit, but they are truffles! You can’t have homemade truffles without getting your hands dirty, can you? (Can you!?) My best advice is to keep your hands cold and roll the truffles fast. They’ll get sticky very quickly but this helps the cocoa to stick to them. Stack them on a plate and they’re good to go. Enjoy!
Malty Chocolate Truffles
- 125g Milk Chocolate
- 75ml Double Cream
- 20g Butter
- 40g Malt Powder
- Small bowl of Cocoa Powder
- Chop the chocolate into rough, small pieces and set aside. Add the double cream and butter to a saucepan and heat gently, stir until the butter has melted and it’s just beginning to simmer.
- Remove from heat and add the chocolate to the saucepan. Leave it for about a minute and then mix it all together. Once all of the chocolate has melted, add the malt powder to the mixture and stir until it’s nicely incorporated.
- Transfer to a suitable container. Once cooled, chill in the fridge for at least 4 hours.
- Once the mixture is nice and firm it’s ready to roll into truffle. Take a melon baller or spoon, scoop out a truffle sized amount and roll it into a ball with the palms of your hands.
- Roll the ball in the cocoa powder until it’s nicely coated.
- Repeat until you’ve used up all the mixture and you have a nice little pile of truffles.