Chocolate Malteds Recipe
4 T. butter
2 T. heavy cream
1/2 t. vanilla
1 C. instant chocolate malted milk
1/3 C. sugar
cocoa powder for dusting
8 oz. semisweet or dark chocolate couverture
Melt the butter and cream together in a small saucepan. Remove from heat and add sugar; stir until it dissolves. Cool slightly and stir in vanilla. Add the malted milk and stir well.
With your fingers, knead the mixture briefly. Form into 1 inch balls. Let dry for 30 minutes at room temperature. Roll in cocoa. Leave to dry at room temperature overnight.
Melt the chocolate over warm water in a double boiler. Dip the balls in to coat. Dip a fork into the remaining chocolate and drizzle a small stream over the balls to decorate.
Makes 18 balls.
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