1 Cup chocolate chips (semi-sweet or milk chocolate)
1 8 oz. Container cream cheese (at room temperature)
1 1/2 Cups heavy cream
1/2 Cup powdered sugar
3/4 Cup Soda Fountain Malted Milk Powder
1 tsp vanilla
Paraffin wax to add to chocolate chips for dipping
Instructions
Preheat oven to 350 degrees.
In a large bowl, follow directions to prepare cake. Pour cake batter into a greased 9×13 cake pan. Bake as directed. Very important that cake needs to cool for at least 15 minutes.
While cake is cooling, combined in a medium bowl the heavy cream, cream cheese, sugar, malt powder and vanilla. Blend with a mixer for 2-3 minutes until mixture does not have any more lumps. Set aside.
Crumb the cooled cake into tiny pieces into a large mixing bowl. Pour the frosting mixture on the crumb cake and mix together with a spoon or a spatula until everything is well blended. It will have a pasty texture.
Line a cake pan with wax paper. Form the cake mixture into 1 inch balls. After all the balls are formed, place in the freezer for 10 – 15 minutes.
While the balls are in the freezer, melt the chocolate with a little paraffin wax in the microwave in 25 second increments. Stir and repeat until the chocolate and paraffin wax is fully melted.
Remove the balls from the freezer and dip each ball into the chocolate mixture and place on wax paper. Sprinkle a small amount of malt powder on top of truffles. After you have dipped all the balls and sprinkled with malt, you can place them back in the freezer to speed up the hardening of the chocolate process.
