Malted Milk Chocolate Truffles

Recipe and photo by Tami Ganeles Weiser Yield:  40 servings (about 80 truffles total)
Prep Time:  30 minutes Cook Time:  10 minutes

Malted Milk Chocolate Truffles

Malted milk. Chocolate truffles. ‘Nuff said.


1 cup milk (whatever kind you have on hand; 2 percent was used here)

1 cup malted milk powder, divided

1 tablespoon light corn syrup

1 pound semisweet or bittersweet chocolate (between 64 and 50 percent cacao)


  1. Pour the milk into a small saucepan set over medium heat. Whisk in ½ cup of the malted milk powder, 1 tablespoon at a time. Add the light corn syrup and affix a candy  thermometer to the side of the pan. Bring the mixture to a boil, remove from the heat, and let stand until the temperature of the mixture comes down to 90° to 95°F.
  2. While the milk mixture is cooking, place the chocolate into a small saucepan (see Kitchen Tips) or in a microwave and heat to 120°F and immediately remove from heat and stir as it cools down to 90°.
  3. Add the warm milk to the warm chocolate and whisk to combine.
  4. Pour the remaining ½ cup of the malted milk powder into a shallow bowl or dish.
  5. Pour the remaining ½ cup malted milk powder into a shallow bowl. Position a baking sheet nearby. Scoop 1 heaping teaspoon of the chocolate mixture into your hands and roll it into a little ball. Then roll the ball in the malted milk powder to coat and set it the prepared baking sheet. Your hands WILL get messy. Repeat with the remaining chocolate to make about 79 more truffles.
  6. Serve immediately or refrigerate, covered, up to 2 days, and allow the truffles to come to room temperature before serving.

Kitchen Tips

Melting chocolate can be tricky. First off, if it’s heated to too high a temperature, the molten chocolate can cause a painful burn, so avoid touching or splashing it. Keep the heat very low and stir constantly, to avoid scorching it. There are several methods you can use.

  1. If you are using more than 8 ounces of chocolate, melt it in the top of a double boiler set over a pan of simmering water. This will reduce the chances of scorching. Keep the heat low, stir constantly, and remember that the surface of the water in the lower pan should be at least ½ inch below the bottom of the top pan and should never be allowed to boil.
  2. For smaller quantities, you can melt chocolate in the microwave (in which case, there is no need for water). Simply place the chocolate in a microwave-safe container and heat at high power for 20 seconds. Stir, and microwave for 10 to 15 seconds at a time until melted, stopping to stir it between blasts. This should take only a minute or two. Note than microwaved chocolate will not look melted until it has been stirred, which is why you need to keep stopping to stir and check it. If you microwave it for too long, you risk scorching it.
  3. Some people just put it in a pan and cook over low heat, stirring constantly until it melts, but with this method, the risk of scorching the chocolate and ending up with a smelly, burned mess is higher than with other methods.

Leave a Comment

All fields are required. Your email address will not be published.

Related Recipes