Saturday, February 4, 2012

Homemade Malted Milk Balls


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.

9 comments:

  1. These sound great, Did they come out wonderful.? Do you have any advice on making them peanut butter flavor?

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  2. Before I try to make these, I just want to make sure that you mean malt powder, like just barley malt powder, and NOT malted *milk* powder, right?

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  3. What type of malt: with enzymes or without?

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  4. It is Malt Powder..not the barley malt powder. The brand that I found in the east coast is Carnation brand, but I think the King Arthur also sells a brand of "Malt Powder" also on their internet site.

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  5. Mmmm! Thank You for an awesome recipe! These are gonna be so yummy and everyone will be so suprized :)
    Buffy

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  6. These do sound good but I am a true malted milk lover. There needs to be a much higher percentage of malted milk powder in the mix. I want to try to make some that are 80 or 90% Carnation Malted Milk Powder. Anyone have any suggestions as to how to accomplish that?

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    Replies
    1. reduce the cocoa&/or confectioners sugar depending on your personal tastes.. mostly considering the bitter of the cocoa v the sweetness of sugar, and their relatively similar textures to the malted powder. then replace those reductions in the malted powder.

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  7. Hey thanks for the recipe. How do you coat them in chocolate?

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  8. Is this recipe for the center of the ball, the same type of center that Whoppers have? If not, anyone have any suggestions?

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