If you decide to try making Homemade Malted Milk Balls you’re going to be pleasantly surprised, they’re less crunchy than commercial malted milk balls, Whoppers, yet still have all the flavor but in a smooth bite.

Inspired by a recent random purchase of malted barley extract I decided to try something beyond malted milk, so I made Malted Milk Balls. Don’t get me wrong, malted milk and I have a love/hate relationship, I love it so much, my pants hate it. It felt like a rather grand gesture to look for something to make for my family when what I really wanted to do was settle in and drink a gallon of malted milk. So finding a Malted Milk Ball recipe that made a decent rendition of malted milk balls made my sacrifice easier. Also they’re dipped in chocolate.

These little Malted Milk Balls are rather uncomplicated to make. I think even kids as young as 3 could help roll the balls of cooled filling and but moms or dads will need to do the dipping. This is exactly the kind of recipe I loved when my kids were little, some for them to work on and then some for them to watch. Your only problem may be when they realize that the dough they’re rolling tastes really good, up until that point it’s smooth sailing.

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Homemade Malted Milk Balls Recipe
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Course Dessert
Cuisine American
Servings
Ingredients
Course Dessert
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. over very low heat melt the white chocolate in a double boiler
  2. remove from the heat and add the malted barley powder one TBSP at a time, stirring well after each addition
  3. let it cool about ten minutes then check to see if it needs more malted barley powder, roll a small ball about 1/2 inch or so, if it holds it's shape with minimal flattening then you're ready to roll, if not add more malted barley powder as needed to make a ball that will hold it's shape
  4. roll the dough into small 1/2 balls
  5. freeze on a cookie sheet for 10 minutes or so
  6. melt the chocolate chips over very low heat in a double boiler until thoroughly melted
  7. dip the malt balls into the chocolate and return to the cookie sheet
  8. when all the balls are dipped cool in the fridge or freezer
  9. then store in an airtight container in the fridge
  10. let them warm for a few minutes before eating

 

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