Course: Dessert
Beer Style:

Homemade Malted Milk Balls


Homemade Malted Milk Balls
  • 10 oz white chocolate chips
  • 5 tbsp malted milk powder (King Arthur or Briess)
  • 2 tbsp pilsner DME (dehydrated malt extract, found at your local homebrew shop)
  • 1 tsp salt (flaked)
  • 1 tbsp unsweetened cocoa powder
  • 1 cup crushed meringue cookies
  • 8 oz dark chocolate melting chips (for dipping)


    1. Mix the powders and sift into a dry bowl.
    2. Melt the white chocolate in a double broiler or microwave safe dish until well melted (careful not to overheat or the chocolate will dry out).
    3. Mix in the sifted mixture of malted milk, cocoa and DME powders 1 tbsp at a time until smooth.
    4. Fold in the meringue and salt until well-incorporated.
    5. Roll out mixture into ½ inch balls and place on a baking pan lined with parchment paper.
    6. Let rest in freezer for 10 minutes or so.
    7. While malted milk balls are resting, melt dark chocolate chips in a double broiler or microwave until smooth.
    8. Pull out malted milk balls and dip in the melted dark chocolate.
    9. Lay out on the parchment lined baking sheet to set.
    10. When finished, rest the malted milk balls in the fridge for at least 10 minutes until the chocolate hardens.
    11. Serve immediately or store in an airtight container in a cool, dark place.

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