Saturday, February 4, 2012
I recently purchased some "premium" malted milk balls. What a mistake - they had about a quarter of an inch of chocolate all the way around them. You could hardly taste any of the center - which for me is the point and pleasure of eating a malted milk ball.
I did some research and had a really hard time finding a true "homemade" recipe. (I am not interested in melting white choclate and blending in malted milk powder - yuck).
So I started off with a recipe on Yahoo Answers http://answers.yahoo.com/question/index?qid=20070411194516AAwWDZU
Here is my version.
4 egg whites
1/8 teaspoon Cream of Tarter
1/2 Cup White Sugar
1 Cup Confectionary Sugar
4 Tbsp Cocoa Powder
5 Tbsp Malt Powder
2 Tbsp Turbidino Sugar
Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
Sift together the confectioner's sugar, cocoa and malt powder.
Place the egg whites in a large mixing bowl of stand mixer. Use the whisk attachment and beat on slow then on high speed until beginning to froth. Add cream of tarter and slowly add the
granulated sugar and beat until stiff peaks form.
Remove from stand and fold in the sifted ingredients. Then fold in the turbidino sugar (this adds the little texture tidbits).
Place in a piping bag and cut the tip to desired size. Pipe little balls onto parchment, space a litte bit away - mine spread and flattened slightly. (I'll work on twealking it).
I used piped part of the mixture onto a 9"parchment round to use for a tier inside a Chocolate Malted Milk Cake.
Bake for 50 - 60 minutes then turn off oven and prop open door with a wooden spoon. Leave in the oven to cool for at least 2 hours.
These can then be coated with melted chocolate or ganache.