I was so tempted to call these chocolate malt truffles “Chocolate Malty Balls” but I wasn’t sure if everyone would get the joke. I’m referring to a South Park episode that aired around 15 years ago while I was in college. I sort of assume that’s a classic but I wonder sometimes if I’m not starting to show my age with certain references. Not that I’m old. But you know.
I was never a big fan of South Park and couldn’t tell you the last time I watched an episode. But I still remember when the show was young and I could not believe some of the stuff they were getting away with. I clearly remember watching the chocolate salty balls episode with friends as tears streamed down my face and we all laughed hysterically at how ridiculous it was. And I guess I’m still a bit immature because it cracks me up to this day.
Ok, if you have absolutely no idea what I’m talking about here’s a clip from the episode (NSF Mature People):
You should definitely, um, put my chocolate malty balls in your mouth. Because they’re really really good. And very easy to make.
I used King Arthur Flour’s Belcolade bittersweet chocolate disks but any high quality bittersweet (or semi-sweet) chocolate will work.
Yields 15-30 truffles, depending on size
15 minPrep Time
15 minTotal Time
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 5 tablespoons malted milk powder
- 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 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.