Homemade Malted Milk Balls with Chocolate Recipe
Have you ever craved that perfect combo of crunchy malted center and rich chocolate coating but didn’t want to trek to the store? Well, you’re in luck because this Homemade Malted Milk Balls with Chocolate Recipe is seriously fan-freaking-tastic—and trust me, once you try making them yourself, you won’t want to go back to store-bought. They’re crunchy, chocolatey, and just the right balance of sweet and malty, all made right in your kitchen without any weird preservatives. Ready to dive in? I promise, you’re gonna love making these as much as eating them!
Why This Recipe Works
- Simple Ingredients: Uses pantry staples you likely already have, making it super approachable for anyone.
- Perfect Texture: The chilling steps make sure the malted centers are firm enough to hold up under the chocolate coating.
- Customizable Coating: You can easily swap out the chocolate or add fun toppings to make these your own signature treat.
- No Fancy Tools Needed: Just a bowl, whisk, and basic kitchen supplies—you’ll feel like a chocolatier without the fuss.
Ingredients & Why They Work
Each ingredient plays a starring role in delivering that classic malted milk ball experience, and I love how they come together so simply. When shopping, try to pick malted milk powder with good flavor depth—it makes all the difference in that nostalgic malt note!
- Malted milk powder: The heart of the recipe – gives the malted flavor and adds crunch once chilled.
- Powdered sugar: Sweetens without graininess, ensuring a smooth texture for your malt centers.
- Cocoa powder: Adds chocolatey richness to the malted base, enhancing the overall taste.
- Salt: Balances the sweetness and elevates all the flavors beautifully.
- Milk: Moistens ingredients so they bind together perfectly without getting soggy.
- Vanilla extract: Adds warmth and rounds out flavors for a more complex bite.
- Chocolate for coating: Use your favorite melting chocolate for that glossy, decadent finish.
Make It Your Way
I’ve had so much fun tweaking this Homemade Malted Milk Balls with Chocolate Recipe over time, and honestly, it’s a perfect base for your creativity. Whether you want to add nuts, spice things up, or make it allergy-friendly, this recipe takes it all in stride.
- Variation: I once swapped the cocoa powder for a little instant coffee powder for a mocha malted ball—such an unexpected but delicious twist!
- Nut-Free: If nuts aren’t your thing, simply skip the toppings and coat with pure chocolate for a smooth finish that’s still delightful.
- Dairy-Free Version: Try using almond or oat milk and dairy-free chocolate for a malty treat that even your vegan friends will adore.
- Fun Coatings: Sprinkles, crushed pretzels, or toasted coconut flakes make these balls extra festive when you’re serving guests or kids.
Step-by-Step: How I Make Homemade Malted Milk Balls with Chocolate Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the malted milk powder, powdered sugar, cocoa powder, and salt in a bowl. I usually sift the cocoa and powdered sugar first to avoid any lumps—trust me, your malt balls will be smoother this way. The dry mix smells incredible, like a promise of deliciousness ahead!
Step 2: Combine Milk and Vanilla
In another bowl, whisk the milk and vanilla extract together until well blended. I’ve found that adding the vanilla to the liquid helps it distribute more evenly without clumps in your malt ball mixture.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry and stir until everything comes together into a sticky, workable dough. If it feels a bit too crumbly, add a tiny splash more milk, but go slow—you want it firm enough to shape.
Step 4: Chill the Mixture
Pop the bowl into the fridge for at least 30 minutes to let the mixture firm up nicely. This step is key! It makes rolling the malted mixture into balls so much easier and ensures they hold their shape later on.
Step 5: Roll into Balls and Freeze
Once chilled, scoop and roll the mixture into bite-sized balls—about the size of a walnut. I like using a small cookie scoop for consistency. Place them on a parchment-lined baking sheet and freeze for 30 minutes to set up before dipping.
Step 6: Melt the Chocolate and Coat
While the balls freeze, melt your chocolate in a double boiler or microwave in short bursts, stirring often so it doesn’t seize. When smooth, dip each malted ball into the chocolate, covering it completely. Return each dipped ball to the parchment paper—this is the funnest part!
Step 7: Final Freeze and Store
Freeze again for 30 minutes or until the chocolate coating is firm and glossy. Then, transfer your beautifully coated homemade malted milk balls into an airtight container and keep them in the fridge—these babies will stay great for up to two weeks.
Tips from My Kitchen
- Chill Thoroughly: Don’t skimp on freezing steps—they firm up the balls and prevent melting chocolate from sliding off.
- Use Quality Malted Milk Powder: It makes a massive flavor difference; avoid generic brands if you can.
- Roll Evenly Sized Balls: For uniform coating and quick setting, use a small scoop or your hands for consistency.
- Work Quickly When Coating: Chocolate hardens fast—dip and set the balls with a steady hand to avoid cracks or thin spots.
How to Serve Homemade Malted Milk Balls with Chocolate Recipe
Garnishes
When serving these homemade malted milk balls, I love sprinkling a pinch of flaky sea salt or crushed toasted hazelnuts on top before the chocolate sets. It adds a lovely contrast and crunch that keeps your taste buds intrigued.
Side Dishes
Pair your malted milk balls with a cold glass of milk or a rich espresso for an indulgent duo. They also make a sweet touch alongside vanilla ice cream or a fruit platter as a dessert accompaniment.
Creative Ways to Present
For holiday parties or special occasions, I’ve arranged these malted milk balls in decorative jars layered with crushed peppermint or edible glitter. Another fun idea? Serve them skewered on mini sticks or nestled in cupcake liners for an elegant candy buffet display.
Make Ahead and Storage
Storing Leftovers
I keep any leftovers refrigerated in an airtight container, and honestly, they last really well for up to two weeks. Just keep them chilled to maintain that perfect crunch and prevent melting or condensation.
Freezing
If you want to stash them long-term, freezing works great too. I pop them in a freezer-safe container with parchment layers in between. When you’re ready to enjoy, thaw in the fridge for a few hours before serving to keep that ideal texture.
Reheating
Reheating isn’t really necessary here since these are best served chilled. However, if your chocolate loses its shine, a few seconds under a warm towel can restore glossiness without melting the malted ball inside.
FAQs
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Can I use regular milk powder instead of malted milk powder?
While regular milk powder can add creaminess, malted milk powder has that signature malty flavor and slight sweetness that makes the malted milk balls special. If you substitute, the texture might still work, but you’ll miss the true malted taste—so I’d recommend sticking to malted milk powder if possible.
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What kind of chocolate should I use for coating?
I usually use a good-quality melting chocolate or semi-sweet chocolate chips. Avoid chocolates with additives that can cause the chocolate not to melt smoothly. For a richer flavor, try dark chocolate, or go sweeter with milk chocolate—they all work beautifully.
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Can I make these gluten-free?
Absolutely! Malted milk powder itself is generally gluten-free, but always check the label just to be sure. This recipe doesn’t include any wheat ingredients, so it’s a naturally gluten-free treat if you use gluten-free labeled powders.
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How do I prevent the chocolate from cracking when coating?
Make sure your malt balls are cold and firm before dipping, and don’t let the chocolate cool too much or set too quickly while coating—work relatively fast and keep the chocolate smooth and warm for the best coating results.
Final Thoughts
This Homemade Malted Milk Balls with Chocolate Recipe has become one of my kitchen favorites because it hits all those nostalgic notes without fuss or packing in unnatural ingredients. Sharing these with friends and family always brings smiles, and it’s so satisfying to tell them you made these from scratch! Give it a try—you’ll find it’s a perfect mix of fun, flavor, and that comforting malted crunch you remember from childhood candy stores.
Print
Homemade Malted Milk Balls with Chocolate Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 24 balls
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Delightful homemade malted milk balls with a rich chocolate coating. Perfect for a sweet snack or dessert treat, these malted milk balls combine the classic malted flavor with smooth chocolate for an irresistible bite-sized indulgence.
Ingredients
Dry Ingredients
- 1 cup malted milk powder
- 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup milk
- 1 tablespoon vanilla extract
Coating
- Chocolate for melting (quantity as needed for coating)
Instructions
- Combine Dry Ingredients: In a bowl, whisk together the malted milk powder, powdered sugar, cocoa powder, and salt until well mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk and vanilla extract until combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until the mixture is fully combined and forms a firm dough.
- Chill Mixture: Place the mixture in the refrigerator for 30 minutes to firm up for easier rolling.
- Form Balls: Once firm, use a spoon or your hands to roll the mixture into approximately 24 evenly sized balls.
- Freeze Balls: Arrange the balls on a parchment paper-lined baking sheet and freeze for 30 minutes to firm up further.
- Melt Chocolate: Melt the coating chocolate gently using a double boiler or microwave-safe bowl in short intervals, stirring frequently to avoid burning.
- Coat Balls: Dip each frozen ball into the melted chocolate to fully coat, then place back onto the parchment paper-lined baking sheet.
- Final Freeze: Freeze the coated balls for an additional 30 minutes or until the chocolate shell is firm.
- Storage: Store the finished malted milk balls in an airtight container in the refrigerator for up to 2 weeks.
Notes
- This recipe can be easily doubled or tripled for larger batches.
- The malted milk balls can be coated with other toppings such as sprinkles, chopped nuts, or shredded coconut instead of chocolate.
- If short on time, you can refrigerate the balls for 2 hours instead of freezing before dipping them in chocolate, though freezing is preferred for best results.
Nutrition
- Serving Size: 1 ball
- Calories: 70 kcal
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 2 mg
