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Place 2 ounces malted milk balls in large sealable plastic bag and finely crush with a rolling pin. Set aside.
In a small saucepan, heat milk chocolate and bittersweet chocolate with 1/4 cup whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur (or milk) and vanilla. Cool to room temperature.
In a large chilled mixing bowl with chilled beaters, beat 1 3/4 cups whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into the melted chocolate mixture; fold the chocolate mixture back into the remaining whipped cream. Fold in the crushed malted milk balls. Spoon into a 1-1/2- to 2-quart dish or 8 to 10 small serving bowls. Cover and refrigerate for 1 to 24 hours.
In a medium chilled bowl, combine the remaining 1 cup whipping cream, sugar and cocoa powder; beat to soft peaks. Spoon onto the mousse. Top with malted milk balls, if desired.