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Malted Milk Truffles

Course Dessert
Servings 20 truffles


  • 100 g whipping cream
  • 5 g honey
  • 15 g malted milk powder (I used Horlicks)
  • a pinch salt
  • 55 g dark couverture chocolate preferrably Valrhona Alpaco 66%
  • 115 g milk couverture chocolate preferrraly Valrhona Jivara 40%
  • 150 g dark couverture chocolate for coating
  • 100 g corn flakes finely ground
  • gold flakes if desired


  • Roughly chop the dark and milk chocolates and place them into a small bowl.
  • Place the whipping cream, honey, malted milk powder, and salt in a small pan and heat until it simmers. Whisk the cream to get rid of any lumps in the malted milk powder.
  • Pour the hot cream into the chopped chocolates and let it sit for a minute. Use a rubber spatula to mix, starting from the centre, making small circles and slowly widening. Mix until the ganache becomes cohesive, stir in the softened butter.
  • Cover the bowl with plastic wrap and let it sit at room temperature or refrigerator until the ganache sets.
  • Use a spoon or melon baller to scoop small balls (2-3cm) and place them onto a tray. Shape them into round balls with your hands if necessary. Place them in the fridge to set.
  • Coat the ganache balls with the tempered dark chocolate and roll them in the ground cornflakes. Place them on a clean tray, the chocolate should set in a 2-3 minutes. If desired, decorate with gold flakes before serving. Enjoy.