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Malted Milk Chocolate Balls PDF Print E-mail
Malted Milk Chocolate Balls from Bite Size Desserts
Courtesy of Carole Bloom: www.carolebloom.com
Ingredients
8 ounces dark milk chocolate (38 to 42% cacao
content) finely chopped
1/2 cup heavy whipping cream
1/4 cup (1 ounce) malted milk powder
1/3 cup (1-1/4 ounces) unsweetened cocoa
powder (natural or Dutch-processed)

Instructions
Place the chopped chocolate in a 2-quart bowl and set aside.

Place the cream in a 1-quart saucepan and bring to a boil over medium heat.  Add the malted milk powder, cover the saucepan, turn off the heat and steep for 20 minutes

Return the cream to a boil over medium heat.  Strain the cream over the chocolate.  Let the mixture stand for 30 seconds, then stir together until very smooth.  Cover tightly with plastic wrap and refrigerate until firm but not stiff.

Line a baking sheet with waxed or parchment paper.  Use a 1-inch round ice cream scoop to scoop out the balls and place them on the baking sheet.

Sift the cocoa powder into a ½-quart bowl.  Lightly dust your hands with cocoa powder and roll the balls between your palms until smooth and round, then toss the balls in the cocoa, coating completely.  Place the balls on the lined baking sheet.

Serve the balls at room temperature in individual glassine candy cups.

You can store the balls between layers of waxed paper in an airtight container in the refrigerator up to 1 month. To freeze up to 2 months, wrap the container tightly in seeral layers of plastic wrap and aluminum foil.  Use a large piece of masking tape and an indelible marker to label and date the contents.  If frozen, defrost the balls overnightin the refrigerator and bring to room temperature before serving.

Makes 4 dozen 1 inch balls.
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