Warm Malt Truffle Muffins - cooking recipe

Ingredients

1 cup heavy cream
7 oz milk chocolate, chopped coarsely
1/2 cup malted milk powder
None None Warm Malt Truffle Muffins
4 1/2 tbsp unsalted butter
1/2 cup barley malt syrup
1 1/3 cups self-rising flour
1/4 cup malted milk powder
2 tbsp cocoa powder
1 pinch baking soda
1/4 cup brown sugar
1/2 cup milk
1 None egg
3/4 cup heavy cream

Preparation

To make the malt truffles, stir cream, milk chocolate and malted milk powder in a small heatproof bowl set over a small saucepan of simmering water until smooth. Reserve 1/2 cup mixture for malt sauce. Refrigerate remaining mixture for about 30 mins, or until firm. Roll heaped teaspoons of chilled mixture into balls and place on a baking tray lined with parchment paper. Freeze until firm.
Preheat oven to 350\u00b0F. Line a 12-cup muffin pan with paper liners.
Stir butter and malt syrup in a small saucepan over low heat until smooth.
Sift flour, malted milk powder, cocoa powder, baking soda and sugar into a medium bowl. Stir in butter mixture, milk and egg until just combined. Distribute 1/2 of batter between muffin liners. Add a truffle to each recess then top with remaining batter. Bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool for 2 mins then remove paper liners.
Meanwhile, stir reserved malt truffle mixture and heavy cream in a small saucepan over low heat until smooth.
Serve warm muffins with warm malt sauce.