Saturday, July 02, 2005

Chocolate Malted Milk Balls

Chocolate Malted Milk Balls(Adapted from Egullet)

2 egg whites
1/4 cup granulated sugar
1/2 cup powdered sugar
1 1/2 tablespoons dutch cocoa powder
2 tablespoons chocolate malt powder

Preheat oven to 225

Place the egg whites in a large mixing bowl. Beat with the whisk attachment until frothy. Slowly add the 1/4 cup granulated sugar and beat until you reach firm peaks. Sift powdered sugar, cocoa, and malt powder into the firm egg whites. Gently fold the mixture together and place into a pastry bag fitted with a round tip.

Pipe small balls onto a silpat lined baking sheet and bake for about 50-60 minutes. Turn off the oven and prop the door open with a wooden spoon. Let them slowly cool and crisp up for about 1-2 hours. Dip in melted - preferrably tempered - chocolate and enjoy!

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