I wanted to give options for Valentine’s day treats so I made these malt truffles as well. Originally I wanted to make a cabernet truffle but figured I should keep it alcohol free for work.
Unfortunately, these tasted nothing like malt. These didn’t taste badly as chocolate rarely does. But when compared to the cookie dough truffles, there really is no comparison!
8 oz bittersweet chocolate, chopped
1/2 cup heavy cream
5 T malted milk powder
sprinkles for coating in a small bowl
Place chocolate in a medium, heatproof bowl.
In a small saucepan, heat heavy cream over medium-high heat. As it begins to simmer, whisk in the malt powder until well combined. Once mixture has come to a boil, remove from heat and pour over chocolate. Stir until all the chocolate has melted and mixture is combined.
Cover bowl with plastic wrap and place in refrigerator to harden.
Use a tablespoon to scoop out chocolate and quickly roll into a ball. Toss in the sprinkles and roll to completely cover. Repeat with remaining chocolate. Store in air proof container in refrigerator.
Original source here