Things are going to get a bit malty around here as I try to maximize the huge bottle of malt powder I bought. I started with some chocolate whoopie pies with malted buttercream and walnut filling. Have you checked them out? You should!
Today's dessert is another chocolate and malt combination. I wanted to amp up the malt powder in the pots de creme but I'm glad I stuck to the original proportions because I felt that the balance between malt and chocolate was just right. If you are familiar with the drink Milo, the flavour somewhat similar to that.
I feel that custards are often underrated and often overshadowed by towering cakes swathed in buttercream of kaleidoscopic hues. Sure, they may seem a little less unimpressive on the outset but once you dig in, this wave of comfort washes over you and for just a few moments, you would like the world to stand still and just leave you with your spoon and your dessert. Or at least I feel this way.
I mentioned in my whoopie pie post that I had a little streak of inspiration to do something with walnuts and malt. Well here it is! Toasted walnuts coated with creamy white chocolate and tossed in a shower of malt powder. It's simple, but it's good. You will want to make extra to keep in the fridge for snacking.
This is one of the tastiest desserts I've had in a while.
Malted Milk Chocolate Pots de Creme with Malted White Chocolate Walnuts
makes 8 servings
recipe adapted from Baked Elements
For the pots de creme:
4 ounces milk chocolate, coarsely chopped
2 1/4 cups heavy cream
1/4 cup malted milk powder
5 large egg yolks
1/4 cup sugar (I used brown sugar)
1 tsp fleur de sel
For the malted white chocolate walnuts:
coarsely chopped walnuts, toasted and still hot
white chocolate, finely chopped
Preheat oven to 325F. Place 8 4-ounce ramekins or souffle dishes in a roasting pan.
Heat heavy cream and malted milk powder in a saucepan over medium-high heat, whisking until the mixture comes to a boil. Remove from heat and throw in the chopped milk chocolate. Let the mixture stand for 30 seconds then whisk until the chocolate is melted and mixture is smooth.
In another bowl, whisk the egg yolks, sugar and salt together. Slowly stream in the chocolate mixture while whisking constantly. You can sieve the mixture at this point if you want a super smooth custard.
Divide the custard equally among the ramekins. Carefully pour hot tap water into the roasting pan until the water reaches about halfway up the sides of the ramekins. Bake for 20 to 25 minutes, until the custards are set around the edge but still wobbly in the middle. Remove the ramekins from the water, let cool for 10 minutes, then refrigerate uncovered for at least 3 hours before serving.
Make the malted white chocolate walnuts: Combine the hot toasted walnuts with the finely chopped white chocolate in a bowl and let the mixture stand until the chocolate has melted. Stir to coat the walnuts evenly. The amount of each ingredient you need is arbitrary- it depends on how much chocolate you like clinging to your walnuts.
Refrigerate the mixture for about 15 minutes or until the chocolate has just set. Sprinkle spoonfuls of malted milk powder and a pinch of salt over the walnuts and stir to coat. Refrigerate the mixture until the chocolate has completely hardened, at least 1 hour.
Serve generous spoonfuls of the malted white chocolate walnuts with the pots de creme.