Malt Ball Bombe Recipes

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the oats, flours, milk powder, baking powder and salt; gradually add to creamed mixture and mix well. Stir in malted milk balls. , Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-14 minutes or until set and edges begin to brown. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
• Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
• Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces - work quickly so the ice cream doesn't melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
• Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
• Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface - this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

Steps:

• Chill molds in the freezer. Beat chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary. Wearing rubber gloves, remove molds one at a time from freezer; fill them with chocolate ice cream, pushing down on ice cream to prevent air pockets. Make the top even and smooth; return filled molds immediately to freezer. Let chocolate ice cream become firm, but not too hard to spoon out, about 1 hour. Remove molds from freezer one at a time; use a 1-ounce ice-cream scoop or round tablespoon to scoop out ice cream from center, leaving 1/2-inch border around edges. Return molds immediately to freezer.
• Soften the vanilla ice cream as above. Add the malted milk powder, and stir just to combine. Remove molds from freezer, and fill each center with malted vanilla ice cream, smoothing top with an offset spatula. Return to freezer, and chill until firm, 1 hour more.
• Working with two molds at a time, remove from freezer; dip in warm water for a few seconds. Use your finger to gently slide ice cream out of molds. Match two halves, flat sides together; wrap in plastic wrap. Gently press halves together; return to freezer. Repeat with remaining molds. Let balls harden, about 1 hour.
• Melt chocolate in the top of a double boiler, or a heatproof bowl, over a pot of barely simmering water. When melted, remove from heat; stir chocolate occasionally to let it cool, 8 to 10 minutes. Place a wire rack over a rimmed baking sheet; set aside. Remove 1 malt ball at a time from freezer; dip in melted chocolate. Using a spoon or small offset spatula, very quickly turn to coat ball and lift out of chocolate. Place on wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long). Gently transfer malt-ball bombe to a waxed paper-lined tray; return to freezer before chocolate is completely set. Repeat process with remaining balls. If not serving immediately, wrap each ball in plastic wrap after it is completely frozen. Serve on plates with forks.

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir until smooth. Stir in malted milk powder. Fold in 3/4 cup malted milk balls. Spread into prepared pan; top with remaining malted milk balls (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Steps:

• Melt white chocolate and mix in malted milk powder.
• Shape into 1" balls.
• If your balls turn into patties, add more malt.
• Dip in melted chocolate and allow to set.
• Note: Sometimes these turn out as malt patties rather than perfect balls.
• Don't worry.
• They still taste like Whoppers.