Description
Homemade malted milk balls are a deliciously crunchy and chocolatey treat made by combining malted milk powder, cocoa, and sugar into bite-sized balls coated in smooth melted chocolate. This easy no-bake recipe requires chilling and freezing for shaping and coating, resulting in a perfect candy snack that you can enjoy anytime.
Ingredients
Scale
Dry Ingredients
- 1 cup malted milk powder
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1 tablespoon vanilla extract
Coating
- 6 ounces chocolate (quantity enough to coat balls)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the malted milk powder, powdered sugar, cocoa powder, and salt until these dry ingredients are well combined and evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk the milk and vanilla extract thoroughly to blend the flavors into a smooth liquid mixture.
- Form Dough: Pour the wet ingredients into the bowl with dry ingredients, stirring continuously until a uniform dough forms with no lumps, ensuring the mixture is smooth and cohesive.
- Chill Mixture: Transfer the dough to the refrigerator and chill for 30 minutes, allowing it to firm up to facilitate easier shaping into balls.
- Shape Balls: After chilling, use a spoon or clean hands to roll the dough into small, approximately 1-inch diameter balls, creating uniform size pieces for even coating and freezing.
- Freeze Balls: Arrange the shaped balls on a baking sheet lined with parchment paper and freeze them for 30 minutes to solidify their shape before coating with chocolate.
- Melt Chocolate: Melt the chocolate gently using a double boiler or microwave-safe bowl, heating it slowly until it is smooth and fully melted without burning.
- Coat Balls: Dip each chilled ball thoroughly into the melted chocolate, ensuring an even coating covers the entire surface, then place the coated balls back onto the parchment-lined baking sheet.
- Final Freeze: Freeze the chocolate-coated balls for an additional 30 minutes or until the chocolate hardens completely, providing a crisp shell.
- Store Finished Malted Milk Balls: Transfer the finished malted milk balls to an airtight container and store them in the refrigerator for up to 2 weeks to maintain their freshness and texture.
Notes
- Use parchment paper on the baking sheet to prevent sticking during freezing and coating.
- You can use milk, dark, or white chocolate for coating depending on your taste preference.
- Ensure the chocolate is not overheated during melting to prevent it from seizing.
- For easier rolling, slightly wet or dust your hands with cocoa powder.
- Store the malted milk balls in an airtight container in the fridge to keep them fresh up to 2 weeks.
- These treats can be frozen long term but best enjoyed within two weeks for freshness.
