HOMEMADE CHUCKLES - MALTESERS/WHOPPERS

Jeska
May 25, 2016
2 min read

INGREDIENTS 2 egg whites

½ cup sugar 3 Tbsp Horlicks/ Ovaltine/Malted milk powder 180g milk chocolate (I used Cadbury’s – feel free to use you favourite)

INSTRUCTIONS For the meringue centre 1. Preheat the oven to 100°C/212°F. 2. This method of making meringues makes use of a “double boiler” method. I use the metal bowl of my stand mixer over a pot of water, but you can make use of another bowl and transfer the mixture to your stand mixer for beating. 3. Place a pot of water on to the stove at a medium high heat. 4. Place the egg whites and sugar into the metal bowl of your electric stand mixer. 5. Place the metal bowl on top of the pot, and using a wire whisk, whisk together the egg whites and sugar, until the mixture is slightly warm, and you can no longer feel the graininess of the sugar, when rubbed between your fingers. 6. Transfer the metal bowl to your stand mixer, with the whisk attachment. 7. Whisk on a high speed until stiff peaks are formed. 8. Gently fold in the Horlicks/malted milk powder. 9. Place the meringue mixture into a piping bag 10. Pipe small rounds of meringue onto a baking tray lined with baking paper or a silicone baking mat

For the chocolate coating 1. Break the chocolate into pieces and place in a microwave safe bowl. 2. Melt the chocolate in the microwave at 100% power (800W) for 90s. If your microwave has a higher Wattage, you may want to check after 60s, so that the chocolate doesn’t burn. 3. If you would prefer to be fancy, you could temper the chocolate in a double boiler on the stove. To assemble 1. Dip the meringues into the melted chocolate. (I found it easiest to use chopsticks to hold the meringues whilst doing this) 2. Place in the fridge for at least 30 minutes so that the chocolate has time to harden.