Malted Chocolate Pie Bites Recipe

Line a 24-count mini muffin tin with paper liners or lightly grease the cups. Preheat oven to 350°F (175°C) if baking the crust for extra stability (optional).

In a medium bowl combine chocolate wafer crumbs, cocoa powder, granulated sugar and salt; whisk to distribute evenly.

Pour melted butter over crumb mixture and stir until evenly moistened and mixture holds together when pressed between fingers.

Press about 1 to 1 1/2 tablespoons of crumb mixture firmly into the bottom and up the sides of each mini muffin cup to form a compact crust (use the back of a spoon or a small measuring spoon).

Optional bake: Place tin on a baking sheet and bake for 6–8 minutes to set the crust; remove and cool completely. Or chill in the refrigerator for 20–30 minutes until firm if you prefer no-bake.

Place the chopped bittersweet chocolate in a heatproof bowl and set aside.

In a small saucepan over medium heat, bring the heavy cream just to a simmer (small bubbles at edge), then remove from heat immediately.

Stir the malted milk powder into the hot cream until fully dissolved and smooth.

Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed 1 minute to soften the chocolate.

Using a spatula or whisk, stir from the center outward until chocolate is fully melted and the ganache is glossy and smooth.

Whisk in the room-temperature butter, corn syrup (or honey), vanilla and salt until emulsified and glossy.

Allow the ganache to cool at room temperature, stirring occasionally, until it thickens enough to hold shape but still pourable (about 20–30 minutes). For faster setting place in refrigerator and stir every 5 minutes — don’t let it become solid.

Spoon or pipe about 1 to 1 1/2 tablespoons of the malted chocolate ganache into each prepared crust, filling nearly to the top but leaving space for the whipped topping (if using).

Chill the filled bites in the refrigerator for at least 30 minutes to set the ganache firmly.

Chill a mixing bowl and beaters in the freezer for 10 minutes to help cream whip up quickly.

Pour cold heavy whipping cream into the chilled bowl. Add powdered sugar, malted milk powder and vanilla.

Beat on medium-high speed until soft peaks form, about 2–3 minutes. Stop once peaks hold but are still light and pipeable — do not overbeat or it will become butter.

Transfer whipped malted cream to a piping bag fitted with a small round or star tip, or use a spoon.

Pipe or dollop a small swirl (about 1 teaspoon) of whipped topping onto the center of each chilled ganache-filled bite.

If using, place one mini malted milk ball on top of each whipped swirl or sprinkle chocolate shavings/cocoa powder lightly over the bites.

Return the finished bites to the refrigerator and chill at least 15 minutes to set the topping before serving.

Serve chilled. Store leftovers covered in the refrigerator for up to 4 days (ganache may firm further; bring to near-chilled temperature before serving).