Malted Milk Balls
Equipment
- a bowl for mixing the ingredients together
- A spoon or spatula for stirring
- A parchment paper-lined baking sheet for freezing the balls
- A microwave-safe bowl or a double boiler for melting the chocolate
- Another bowl for coating the balls in chocolate (optional)
- A fork or toothpick for dipping the balls in the chocolate (optional)
- An airtight container for storing the balls
Ingredients
- 1 cup malted milk powder
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 tablespoon vanilla extract
Instructions
- In a bowl, whisk together the malted milk powder, powdered sugar, cocoa powder, and salt.
- In a separate bowl, whisk together the milk and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until everything is combined.
- Place the mixture in the fridge for 30 minutes to firm up.
- Once it’s firm, use a spoon or your hands to roll the mixture into balls.
- Place the balls on a parchment paper-lined baking sheet and freeze for 30 minutes.
- Melt the chocolate in a double boiler or a bowl that can go in the microwave.
- Place each ball back on the parchment paper after being covered in chocolate.
- Freeze for another 30 minutes or until the chocolate is firm.
- Store the balls in an airtight container in the fridge for up to 2 weeks.
Notes
This recipe can be easily doubled or tripled.
The balls can also be coated in a variety of other coatings such as sprinkles, nuts, or coconut
If you don’t have time to freeze the balls, you can refrigerate them for 2 hours before dipping them in chocolate.