Warm Malt Truffle Muffins

• 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

1. 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.
2. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
3. Stir butter and malt syrup in a small saucepan over low heat until smooth.
4. 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.
5. Meanwhile, stir reserved malt truffle mixture and heavy cream in a small saucepan over low heat until smooth.
6. Serve warm muffins with warm malt sauce.

heavy cream, milk chocolate, milk powder, truffle muffins, butter, barley malt syrup, flour, milk powder, cocoa, baking soda, brown sugar, milk, egg, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37449 (may not work)