For the number 2 food gift, I chose to make chocolate malt truffles. I had some Ovaltine leftover from another recipe and wanted to use it. Who doesn’t like good chocolate mixed with cream and rolled in more sugar? Yum.
I got the recipe from SavorySimple.net. I added some kosher salt to the ingredients because everything needs a little salt!
Chocolate Malt Truffles
Adapted from SavorySimple.net
Yield: About 15-18 one inch truffles
For the truffles
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 5 tablespoons malted milk powder or Ovaltine (chocolate malt powder)
- ¼ teaspoon kosher salt
For the coating
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons malted milk powder
- Place bittersweet chocolate in a medium bowl.
- In a small saucepan, heat the heavy cream on medium-high heat. As it begins to simmer, whisk in the malt powder and salt until well combined. Once the cream has just come to a boil, remove from heat and pour over the chocolate. With a heat proof spatula, stir until all the chocolate has melted and the mixture, also known as ganache, is combined.
- Allow the ganache to cool slightly, then cover the bowl with a towel and allow it to chill for several hours or overnight.
- Whisk together the cocoa and malt powder for the topping.
- Use a tablespoon to scoop out some chocolate and quickly roll it into a ball. Toss in the topping and set aside. Repeat until all of the chocolate has been used.
- The truffles will soften as they warm up so keep them refrigerated prior to serving.
I didn’t have enough bittersweet chocolate, so I added semi sweet chocolate chips until I had 8 ounces. If you don’t have a food scale and you bake, you must get one! They are better for measuring flours and sugars more exactly, plus if you are like me and have half opened/eaten bags of 12 oz chocolate chips you’ll need one to measure out how much you have left.
I don’t even like cream, but I like the steaminess in the photo above. It smelled good too with Ovaltine mixed in. Pour the hot cream on the chocolate and mix to speed up the melting chocolate process.