Chocolate Malted Milk Balls
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.1
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 30.6 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 5.5 g
- Protein: 4.1 g
View full nutritional breakdown of Chocolate Malted Milk Balls calories by ingredient
Introduction
Dozens of these classic, bitter-sweet treats are as easy to make as meringue. Trust me, the wait is worth it - and the bittersweet (60-70%) chocolate coating makes these a grown up goodie! Dozens of these classic, bitter-sweet treats are as easy to make as meringue. Trust me, the wait is worth it - and the bittersweet (60-70%) chocolate coating makes these a grown up goodie!Number of Servings: 6
Ingredients
-
2 egg whites
1/4 cup superfine sugar
1/2 cup powdered sugar
2 1/2 tbsp Dutch cocoa powder
2 tbsp malted milk powder (like Ovaltine)
200 g bittersweet chocolate, melted for coating
Tips
Adapted from http://desertculinary.blogspot.ca/2005/07/chocolate-malted-milk-balls.html
Directions
Heat oven to 225F (or 200F convection, which is what I used) and line 2 baking sheets with SilPat
Whip the egg whites in a mixer until frothy.
Slowly add the superfine sugar and beat until mixture reaches firm peaks.
Sift the powdered sugar, cocoa, and malt powder into the egg white mixture and gently (but quickly) fold the mixture together until evenly coloured.
Scrape into a pastry bag fitted with a small, plain round tip.
Pipe small dots onto the baking sheet (you can keep them close together, they don’t spread) and bake for about 50-60 minutes (45-50 minutes convection). They will be done when they easily pull off the baking sheet.
Turn off the oven and cool inside for 2 hours.
Toss in melted chocolate and enjoy!
Serving Size: Makes 2 sheet trays, 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Whip the egg whites in a mixer until frothy.
Slowly add the superfine sugar and beat until mixture reaches firm peaks.
Sift the powdered sugar, cocoa, and malt powder into the egg white mixture and gently (but quickly) fold the mixture together until evenly coloured.
Scrape into a pastry bag fitted with a small, plain round tip.
Pipe small dots onto the baking sheet (you can keep them close together, they don’t spread) and bake for about 50-60 minutes (45-50 minutes convection). They will be done when they easily pull off the baking sheet.
Turn off the oven and cool inside for 2 hours.
Toss in melted chocolate and enjoy!
Serving Size: Makes 2 sheet trays, 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.