This no-bake recipe is as simple as it is delicious! Malted milk chocolate truffles are a decadent treat, perfect with an afternoon cuppa!
Summer is made for no-bake treats, and these Malted Milk Chocolate Truffles are the perfect choice! With a crisp creamy white chocolate shell, and a soft slightly chewy malty filling. They’re quite literally made from three ingredients, and look so fancy no one will believe you!!
Key Ingredients You’ll Need
- Malted Milk Biscuits – You can find these in every supermarket, and they’re usually pretty cheap too! Get the plain biscuits, not the chocolate covered versions. Though I won’t stop you if you want to get those on the side for baking snacks! 😉
- Cream Cheese – Any brand will work here, but just make sure it’s full-fat. You need that fat content to help the truffle mixture set. So don’t scrimp!
- White Chocolate – As this chocolate is to cover our truffle balls, get the best quality you can afford! It really will make a difference.
How to make malted milk chocolate truffles
I almost feel a little silly calling this a recipe, as there’s so few steps!! It’s more of a how-to shall we say. You will be shocked at how easy they are to make, but honestly don’t let that fool you into thinking they won’t be as tasty. These are so so delicious!!
Making the truffles
So the first step is to blitz the malted milk biscuits into a fine crumb. It’s easiest and quickest to do this in a food processor, but if you don’t have one you can place all the biscuits into a sealed sandwich bag and use the end of a rolling pin to crush them instead. You can get inventive here, so long as you end up with crumbs for biscuits!
The next step is to add the cream cheese into the biscuit crumbs. Again if you have a food processor this is really easy, just add the cream cheese and blitz until well combined. If not, pour the biscuit crumbs into a large bowl and stir in the cream cheese. For both methods, you want to make sure the cream cheese is really evenly combined so that your truffle balls have an even distribution of cream cheese and biscuits.
The final step in creating the truffle balls is to roll them into the ball shape! Grab a spoon, and scoop just under a tablespoon out and then roll the mixture between your hands. Repeat this with all the mixture, and you should end up with 20 balls. If you have slightly too many/less, redistribute amongst the balls so you get the right number. I find dividing by 20 makes the perfect sized truffle!
They then need to be chilled in the fridge (or if it’s really hot where you are, the freezer!) for at least 30 minutes for them to firm up.
Dipping the truffles
The final step is to dip the truffles in melted white chocolate! You can melt the chocolate either in a microwave in 30-second increments, stirring well each time. Or you can melt it over a Bain-Marie – the more classic method! Either way, you want your chocolate to be silky smooth before you start dipping.
Once you’re ready, place a chilled ball into the melted chocolate and submerge so it’s covered on all sides. I use a spiral candy making tool for this, but you can also use a fork! The most important part, is to remove the dipped truffle and gently tap the spiral tool/fork on the edge of your bowl. This will help any excess chocolate fall back into bowl. Without doing this your truffles will be overloaded and you might run out of chocolate before you finish dipping!
Once you’ve tapped away the excess, set the ball down onto a lined baking tray and then sprinkle with some malted milk biscuit crumbs. And voila! That’s literally it. You just need to repeat the process for all the balls, and then place them in the fridge to set!
I told you it couldn’t be easier!
Tips & Tricks
Absolutely! The great thing about these truffles is how well they last – so long as you keep them in the fridge! You can keep them for 1-2 weeks.
I really like the combination of malt and white chocolate, but you can absolutely swap it for milk chocolate if you’d prefer! You’ll end up with a truffle that tastes closer to the chocolate malted milks you can buy in the shop too!
This might be that the ratio of biscuits to cream cheese wasn’t quite right. Make sure to always use a scale (digital if possible!) when weighing out ingredients. You may also need to place them in the freezer rather then the fridge!
These malted milk chocolate truffles are delicious and decadent little treats! The crisp chocolate shell is covering a deliciously soft chewy malty centre. The perfect accompaniment to a cup of tea! And a great bake for summer as there’s no oven involved at all!! I really hope you love these as much as I do!
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Malted Milk Chocolate Truffles
- 250 g malted milk biscuits plus more for sprinkling
- 150 g full-fat cream cheese
- 200 g white chocolate
- Firstly place the biscuits in a food processor and blitz until a fine crumb. Then add the cream cheese and blitz again until a smooth dough. (Alternatively, place the biscuits in a sandwich bag, seal and bash the biscuits with a rolling pin until fine crumbs. Then place into a mixing bowl and mix in the cream cheese.)
- Scoop the dough and roll into 20 even sized balls, and place onto a baking tray. Chill in the fridge for 30 minutes until firm. Meanwhile, blitz a couple more biscuits until fine crumbs and set aside.
- Melt the chocolate either in a microwave in 30-second increments, stirring between each, or over a bain-marie. Then prepare a baking tray with baking paper. Gently place a chilled truffle ball into the melted chocolate, then use a spiral tool or fork to immerse the ball in the chocolate until completely covered. Lift the ball out using the tool or fork, and gently tap a few times on the edge of the jug so the excess chocolate drips off the ball. Then set the chocolate coated ball down onto the lined baking tray to set, and sprinkle over some of the additional biscuit crumbs. Repeat the process for all the balls, and then place the tray into the fridge or freezer to set completely.