This is a great candy recipe from Charity Ferreira.
Malted Milk Chocolate Truffles
Malted milk powder is essentially a nutritional supplement, but it has a sweet, toasty milk flavor (think malt balls and melted milkshakes) that makes it a popular partner for chocolate. Look for it near the cocoa in the grocery store. For the best flavor, bring these truffles to room temperature before eating.
Yield: About 36 (¾ inch) truffles
8 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
½ cup malted milk powder
¾ cup whipping cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
Fluted 1-inch paper candy cups (optional)
Step 1: Place the chocolate in a large bowl. In a small saucepan, stir the melted milk powder into the cream and bring to a boil. Pour the cream mixture over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth. (If the chocolate does not melt completely, place the bowl over a pan of hot water and stir until smooth.) Cover with plastic wrap and refrigerate until firm enough to scoop, about 3 hours.
Step 2: Line a baking sheet with waxed paper. Scoop out tablespoon-size portions of the chocolate mixture; place them on the waxed paper. If the mixture is too firm to scoop, let it stand at room temperature for about 30 minutes to soften.
Step 3: Partially mix the powdered sugar and cocoa on a plate, so that the colors are marbled. Dust your hands lightly with the mixture. Shape each scoop into a ball, then roll it in the cocoa mixture to coat. Place each truffle in a paper candy cup, if desired. Refrigerate the truffles between layers of waxed paper in an airtight container for up to 1 week.