A few notes on ingredients: you can use either chocolate malt powder or regular malt powder for this recipe. Both produce a nice malt flavor, with the chocolate malt giving the candy more of a milk chocolate taste. Foil or paper candy cups both work fine, but foil holds up longer and resists grease stains, so if you are planning on storing these candies for a time, try to use foil cups. This recipe produces about two dozen 1” truffle cups.
- 8 ounces (1-1/4 cups) chopped semi-sweet chocolate or chocolate chips
- 3/4 cup heavy cream
- 1/4 cup malt powder
- 1/4 cup Whopper candies, halved or quartered
- 24 foil or paper 1" candy cups
- Pastry bag and medium star tip
1. Place the chopped chocolate in a medium-sized bowl.
2. Place the cream in a small saucepan and heat it over medium heat until it reaches a simmer, with small bubbles forming by the sides of the pan.
3. Remove the pan from the heat and stir in the malt powder, stirring until it is dissolved in the cream.
4. Quickly pour the hot cream over the chopped chocolate. Allow it to sit and soften the chocolate for one minute, then gently whisk it until the mixture is smooth and homogenous. This is your ganache.
5. Cover the top of the chocolate ganache with cling wrap, then refrigerate it until it is firm enough to pipe, but not stiff (about 1-2 hours).
6. Fit a pastry bag with a medium-sized star tip. (Alternately, you can use a Ziploc bag with the corner cut off to pipe the ganache, but the results will not be as neat.) Fill the bag with the ganache, and pipe it into a 1” candy cup in a circular motion, finishing with a small swirl. Press a Whopper piece into the top at an angle. Repeat with remaining ganache.
7. Return the candy cups to the refrigerator to set, about 30 minutes. Store in an airtight container in the refrigerator for up to a week. Note that the Whopper pieces do not store well past a day or two in the refrigerator, so if you make these candies in advance, you can pipe them and store them without the candy topping and then add the Whopper when you are ready to serve them.
Variation: If you prefer a crunchier candy, you can pipe a small amount of the ganache into the candy cups, add a sprinkling of chopped Whoppers, and then fill the remainder of the cup with the ganache. The cups will look the same from the outside, but will have a fun candy surprise on the inside.