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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Malted Milk Chocolate Balls

Malted Milk Chocolate Balls from Bite Size Desserts
Courtesy of Carole Bloom:
Malted Milk Chocolate Balls
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  1. 8 ounces dark milk chocolate (38 to 42% cacao content) finely chopped
  2. 1/2 cup heavy whipping cream
  3. 1 teaspoon Rain's Choice pure vanilla extract
  4. 1/4 cup (1 ounce) malted milk powder
  5. 1/3 cup (1-1/4 ounces) unsweetened cocoa
  6. powder (natural or Dutch-processed)
  1. Place the chopped chocolate in a 2-quart bowl and set aside.
  2. 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
  3. 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. Stir in vanilla extracts. Cover tightly with plastic wrap and refrigerate until firm but not stiff.
  4. 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.
  5. 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.
  6. Serve the balls at room temperature in individual glassine candy cups.
  7. Yields 4 dozen, 1 inch balls
  1. 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 several 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 overnight in the refrigerator and bring to room temperature before serving.
 A picture’s worth a thousand words… Make these Malted Milk Chocolate Balls, photograph them for our contest and qualify to win a copy of  Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance

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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (, a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

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