Well, I have kind of fallen down on my Baked Sunday Mornings participation. Things have been a little crazy around here and the idea of making a super complicated recipe hasn't be that appealing. However, when I saw this recipe, I knew I had to make it. I love Whoppers, milk chocolate, malt and pudding, so it seemed like this recipe had everything. To top it off, it was super easy. It was calling my name.
I wish I could say I was in love with these, since they seemed so promising. However, mine came out way too salty and it overwhelmed the delicate flavor of the milk chocolate (public service announcement -- you have to use really good milk chocolate, not just a Hershey bar. I used Scharffen Berger). It seems that the Baked boys like things much saltier than I do, since this has happened before. I hope to try them again and cut the salt a bunch.
The other issue I had was totally my fault, in that I took them out of the oven too early. After 25 minutes they were still pretty jiggly, but I thought they might set in the fridge. Turns out that was not too be. They weren't totally watery, but they did not have that custardy texture I was looking for. I haven't given up hope though, and will be trying these again one day.
Check over at Baked Sunday Mornings for the recipe and to see what everyone else did.
Posts
Please try these again, because they are fantastic when the texture is right. Like chocolate silk. I used a Hershey bar because I couldn't find good quality milk chocolate at my grocery and didn't want to make a second stop and I thought they were fantastic.
ReplyDeleteOh...sad. I cut the salt in 1/2 because I used table salt. I used Ghirardelli premium milk chocolate chips found in most grocery stores and they were fabulous. And I agree...try again...this recipe is worth the extra try...and, yes, mine took an extra 5 minutes in the oven.
ReplyDeleteThey are definitely worth another try. I left mine in for 30 minutes, but next time would leave them longer, as they weren't set the way I'd like. But still tasty.
ReplyDeleteMine were especially salty as well and I used kosher salt. I baked mine for about 35 minutes total, and they were still a little jiggly-underdone in the center... you weren't alone with these issues. I probably won't make them much again because I'm just not a huge malt fan... but I could see where people who love malt would appreciate them. If you give 'em another try with the adjustments, I'd love to hear how they came out for you.
ReplyDeleteOops - I should clarify - I used FLEUR DE SEL, not kosher salt. I don't know what my mind was thinking when I typed that! Yikes!
DeleteI have found that many recipes from Baked require more baking time than specified in the cookbooks -- I had to bake my custards for 40 minutes, but they were perfect after that much time. Definitely give the recipe another try, if you love malt balls, I think you will really enjoy these! Good luck!
ReplyDeleteI had to bake mine longer too! I agree with everyone else....try it again!
ReplyDeleteyou must try these again! i had to bake mine for at least 40 minutes until i felt they would set properly!
ReplyDeleteI thought that these were too salty too. It seems like a lot of people had to bake theirs for a lot longer than 20 minutes, though mine seemed to set up ok at around 25. Your picture looks great though!
ReplyDeleteLike others are saying, these are definitely worth another go. As for the salt issue, what kind of salt did you use? I suspect it might have something to do with that-- I think using fleur de sel specifically makes a difference. I hope they come out better next time!
ReplyDelete