INGREDIENT
360g white chocolate, chopped
90g Caramilk chocolate, chopped
80ml (1/3 cup) thickened cream
1 x 78g Golden Gaytime ice cream, stick discarded, chopped
35g (1/4 cup) malted milk drink powder
200g malt biscuits (see note)
400g dark chocolate, chopped
METHOD
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Place the white chocolate and Caramilk in a heatproof bowl.
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Place the cream and ice cream in a small saucepan over medium-high heat. Heat, stirring, for 5 minutes or until the mixture just comes to the boil. Remove from heat. Add 1 tablespoon of the malt powderand stir until mixture is smooth.
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Pour the cream mixture over the chocolate in the bowl. Set aside for 5 minutes. Stir until mixture is smooth and combined. Place in the fridge for 1 hour 30 minutes to 2 hours or until just firm.
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Line a tray with baking paper. Roll 2 teaspoonfuls of the chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.
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Meanwhile, process the biscuits in a food processor until fine crumbs form. Place crumbs in a shallow dish. Stir in the remaining malt powder.
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Place the dark chocolate in a heatproof bowl set over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until the chocolate is melted and smooth.
- Step 7
- Line a tray with baking paper. Working in batches (keeping the remaining truffles in the fridge), use a fork or truffle dipper to dip the truffles, one at a time, in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow the excess chocolate to drip off. Transfer to the biscuit crumbs and roll to coat. Transfer to the prepared tray. Place in the fridge for 10 minutes to set. Serve.
