Chocolate Malteds Recipes

OLD-FASHIONED CHOCOLATE MALTED MILK

Steps:

• In a blender, combine the ice cream, milk, malted milk powder and chocolate syrup; cover and process until smooth. Pour into chilled glasses. Top with a dollop of whipped cream; serve immediately.

MALTED CHOCOLATE TRUFFLES

Steps:

• Bring about 1 inch of water to a very slow simmer in a medium saucepan. Put the chocolate in a medium heatsafe bowl that can sit on top of the pan without touching the water. Put the bowl over the water and let the chocolate melt, stirring occasionally until smooth. Remove from the heat.
• Meanwhile, bring the cream, honey and 2 tablespoons of the malt powder to a simmer in a small saucepan over medium heat, stirring occasionally to dissolve the honey and malt. Gradually whisk the cream mixture into the chocolate until smooth and shiny. Whisk in the butter until melted. Cover the bowl with plastic wrap and set aside in a cool spot until slightly firm, about 1 hour.
• Line a rimmed baking sheet with parchment paper. Scoop rounded tablespoons with a tablespoon measure or small ice cream scoop, roll into balls and set on the prepared baking sheet. Refrigerate until set, about 15 minutes. Put the remaining 1/4 cup malt powder in a shallow dish and roll the truffles in the malt powder.

THE BEST CHOCOLATE MALTED

Steps:

• Warm Glossy Chocolate Sauce:
• In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
• Combine all the ingredients in a blender and blend until smooth.

CHOCOLATE MALTED SEMIFREDDO

Steps:

• Line round 2 1/2-inch collars with strips of acetate and place them in the freezer.
• In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together. Over a hot water bath cook whisking constantly until very thick, like a sabayon. Remove from the heat and take out the vanilla bean. Whisk in the chocolate to melt it, then let this cool almost completely. Fold in the whipped cream until completely combined.
• Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight. To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate. Let sit for 10 minutes before serving to temper it a bit.

CHOCOLATE MALTED PUDDING

Steps:

• In a small bowl, blend 1/2 cup of milk with the cornstarch.
• Combine the malted milk powder, cocoa and salt in a small heavy saucepan and slowly whisk in the remaining 3-1/2 cups of milk, the chocolate and the sugar. Heat over moderate heat, stirring occasionally, until the chocolate is melted. Whisk in the cornstarch mixture.
• Cook, stirring frequently, over very low heat until very thick and just beginning to boil, about 10 minutes. Remove from heat and stir in the vanilla.
• Let cool, stirring occasionally until the custard is just warm.
• Pour the pudding into small 1/2 c bowls.
• Cover with plastic wrap and refrigerate until set.
• You can make this up to 3 days in advance.

OLD-FASHIONED CHOCOLATE OR VANILLA MALTED

Steps:

• Combine all the ingredients in a blender.
• Whip for 20 seconds and pour into a tall glass.

CHOCOLATE MALTS

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. Pour into chilled glasses. Sprinkle with grated chocolate if desired. Serve immediately.

MALTED CHOCOLATE MILKSHAKE

Steps:

• Chill one 16-ounce serving glass (or two 8-ounce serving glasses) in the freezer.
• For the whipped cream: Combine the heavy cream and sugar in a large, deep bowl. Whisk vigorously by hand until soft peaks form, 30 to 60 seconds. Set aside.
• For the milkshake: Blend the milk and malted milk powder in a blender on high speed until the malted milk powder dissolves, 15 to 20 seconds. Add the chocolate ice cream and blend on high until creamy and thick, pushing down as needed, 20 to 25 seconds.
• Pour the milkshake into the chilled glass and top with the whipped cream. Garnish with a maraschino cherry if using and serve immediately.

EASY CHOCOLATE MALTED!

Steps:

• In a blender, put in the ice cream, milk, chocolate syrup and malted milk powder.
• Blend until just combined, trying to get as smooth as possible. Be sure not to overmix!
• Serve at once in tall glasses, with a long teaspoon or straw in each glass. Enjoy!