Remember earlier this year when I mentioned I was given the Momofuku Milk Bar Cookbook for Christmas? Well once I paged through it, and saw how challenging and interesting the recipes were, I knew I wanted to make it a goal to tackle them. The recipes all include lots of steps and prep and many ingredients I’ve never used. My first instinct was to shy away and stick it on the shelf, but instead I thought I’d rally with some other amazing bloggers and start a fun thing called “Milk Bar Mondays.” Along with 6 other talented Ladies- I will bake my way through this cookbook and try everything from Crack Pies to Cereal Milk. Bake along with us if you like! If the results of this recipe are an indicator- the long winded recipes are totally worth it. These truffles were insanely good.
This week I got to choose the recipe and I’m so happy that I chose these! They start with a soft and fluffy Carrot Cake. After it is baked and cooled you smash it up, add an amazing concoction called liquid cheesecake (kinda like thick, creamy, cheesecake gooey-ness,) roll it into a ball, coat it in white chocolate, and top it all off with crunchy, sweet and slightly salty “milk crumb.” These were insane. So many flavors combined to make something really unique and delicious. Everyone I shared them with couldn’t get over all the pops of flavor in one little bite.
At first I thought there may have been some shortcuts to make this whole process a bit simpler, (like maybe just using frosting like other cake truffles,) but all the small details are really worth it. There isn’t a single part of this whole recipe I’d change, and I couldn’t urge you more to spend a few hours making these.
Make sure to check out the other lovely ladies that are participating in Milk Bar Mondays with Me!!
Follow our fun on Twitter #milkbarmondays Ingredients Instructions
Ingredients Instructions Notes This full recipe will make way more than enough for these truffles. There are many uses for it though- I think it would be amazing as a glaze for cinnamon rolls!
This full recipe will make way more than enough for these truffles. There are many uses for it though- I think it would be amazing as a glaze for cinnamon rolls!
From the Momofuku Milk Bar Cookbook, by Christina Tosi
- 1/4 cup milk powder
- 1/8 cup flour
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/4 tsp. salt
- 2 tablespoons melted butter
- 1.5 oz white chocolate.
- 3/8 cup Ovaltine, Malt Flavor
- Heat the oven to 250 F. Combine the milk powder with the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the butter and toss using a spatula until the mixture comes together and forms small clusters.
- Spread the clusters on a parchment lined cookie sheet and bake for 20 mins. (mine got too toasty brown at 15 mins. If your oven runs hot- check it frequently to make sure it doesn't brown too much.) The crumbs should be sandy and the kitchen will smell amazing! Cool crumbs.
- Crush any bits that are larger than 1/2 inch diameter and put the crumbs in a medium bowl. Add the Ovaltine powder and toss together.
- Pur the white chocolate over the crumbs and toss until your the crumbs are all well-coated. Continue tossing them every 5 mins until the white chocolate hardens and the clusters aren't sticky.
Recipe from Milk: The Momofuku Cookbook by Christina Tosi