Chocolate Malt Truffles

Chocolate Malt Truffles ~ @SavorySimple #recipe

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):

So anyway…

Chocolate Malt Truffles ~ @SavorySimple #recipe

You should definitely, um, put my chocolate malty balls in your mouth. Because they’re really really good. And very easy to make.

Chocolate Malt Truffles ~ @SavorySimple #recipe

I used King Arthur Flour’s Belcolade bittersweet chocolate disks but any high quality bittersweet (or semi-sweet) chocolate will work.

Chocolate Malt Truffles
Prep time
Total time
Serves: 15-30 truffles, depending on size
  • 8 ounces bittersweet chocolate, chopped
  • ½ cup heavy cream
  • 5 tablespoons malted milk powder
  • 2 tablespoons unsweetened cocoa powder
  • 6 tablespoons malted milk powder
  1. Place bittersweet chocolate in a medium bowl.
  2. 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.
  3. Allow the ganache to cool slightly, then cover the bowl with a towel and allow it to chill for several hours or overnight.
  4. Whisk together the cocoa and malt powder for the topping.
  5. 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.
  6. The truffles will soften as they warm up so keep them refrigerated prior to serving.

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