he microwave, melt the unsweetened chocolate, stirring occasionally until smooth. Set
Add 1 teaspoon gypsum, English malt, chocolate malt, roasted barley and black patent
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined. Stir in flour, coconut, chocolate malt powder and chocolate chips.
Roll level tablespoons of mixture into balls. Place about 2 inches apart on prepared trays. Flatten slightly.
Bake cookies for 12-15 mins. Let cool on trays.
Put 1/2 cup milk in blender; add 1 tablespoon chocolate malt. Blend.
Fill blender 3/4 full of ice cream.
Cover with milk. Blend until smooth.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Preheat oven to 350 degrees.
Coat 2 cake pans with cooking spray.
On low speed mix ingredients except chips.
On medium speed beat until fluffy.
Add 1/2 cup chips.
Divide batter into pans and sprinkle with remaining chips.
Bake 40 minutes.
Cool 10 minutes and then remove from pans and cool completely.
FROSTING:.
Heat milk and stir in malt powder. Cool completely.
On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
Frost cakes.
fter each.
Beat in chocolate and vanilla.
Alternately add
nd stir in chopped chocolate, stirring until chocolate is completely melted and
ombined powdered sugar, cocoa and malt powder.
Spoon mixture into
Put chocolate in a heatproof bowl.
Whisk together cream, milk and malt powder in a heavy saucepan. Bring to a boil. Immediately pour over chocolate.
Let sit 5 minutes. Whisk until smooth.
Pour into a glass jar, cover and refrigerate.
unce square of unsweetened bakers chocolate. Once ompletely melted, stir in
utter and unsweetened chocolate. Stir occasionally, until the chocolate and butter are
pringform pan; chill.
Combine chocolate and sweetened condensed milk in
ixture of milk and malt.
The chocolate malt gives rye bread a
In saucepan, bring milk with sugar just to boil over medium-high heat, stirring often.
Remove from heat.
Whisk in malt powder and chopped chocolate until smooth.
(Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days; reheat.).
Make batter for Chocolate Malt cake as directed, except add cinnamon, cloves and ginger to mix.
Add lemon extract and orange extract.
Pour into prepared layer pans.
Bake as directed.
Frost with Chocolate Butter Icing.
Arrange 4 ice cream sandwiches long sides touching on a serving plate. Squirt an even layer of chocolate whipped cream over top. Scatter with 1/3 cup of chopped malted milk balls. Repeat layers twice, garnishing top with a few whole malt balls, if desired. Freeze 6 hours of until firm. If not serving immediately cover tightly with plastic wrap and freeze up to 1 week.
For Chocolate Malt:
Mix 4 to 5 heaping, big spoonfuls of ice cream with milk in a blender.
Add 1/4 teaspoon vanilla and 1/2 tablespoon powdered chocolate drink mix.
Mix in blender.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Mix and pour into a 6-quart freezer.
Add milk to fill line. Freeze.