Get the Recipe
Everything you want to know about chocolate
Every Easter, my mom was the bomb at procuring fun and unique candy to buy for me and my sister. One item that I especially remember was a box that contained a huge chocolate egg filled with fluffy malted milk candy filling. I'd never tasted anything so delicious in my life. I don't know what makes one addicted to malty flavors, but I have got it for sure. (My malt cravings are mostly for sweets though—beer, not so much). I go nuts for Ovaltine, malted milk balls, Milky Way bars, cold malted milks, and creamy ice cream malted milk shakes.
Malted milk powder, a dehydrated mixture of malted barley (dried germinated grains of barley), wheat, and milk, is one of the most delicious ingredients in the world to me. It also matches amazingly well with chocolate, so I whipped up a rich, creamier than creamy malted milk chocolate mousse concoction. Because chocolate works well to thicken desserts, and because I was serving it out of a glass like a pudding, there was no need for gelatin. A dollop of lightly sweetened whipped cream on top cuts through the richness.
The ingredients are ridiculously simple: melted milk chocolate, cream, and malted milk powder. Not even sugar because milk chocolate and malted milk are plenty sweet. I'm partial to Carnation Milk Chocolate Milk, but other malted milk powders should work as well. Though I kind of like the gritty undissolved malt that pools at the bottom of a glass of malted milk stirred up with cold milk, I wanted the mousse to be smooth. Though that meant taking the extra step of melting the malt powder into a warmed cream, the satiny texture of the final mousse made it worth it.
More malt. I couldn't leave out my favorite crunchy malted milk balls. I folded chopped Whoppers into the mousse before chilling. But as I expected, the crunchy malted candy doesn't stay crunchy after sitting around in the damp mousse, it becomes somewhat tacky. The best way to enjoy the bits of crunchy sweetened malt is to sprinkle heaps of 'em on top before digging in.
Get the Recipe
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.