Bring 1 cup milk to a simmer in a small saucepan over medium, stirring often, about 6 minutes. Remove from heat.

Once cocoa mixture reaches 234°F, remove from heat, and remove candy thermometer. Add marshmallows, butter, and vanilla. Sift the malted milk powder evenly over top.

2 cups cream, divided. 1 cup milk. pinch salt. 1 tsp. vanilla. 1/3 c. sugar. 2/3 c. malted milk powder. Check that your machine is ready to roll. If you have a core, be sure it is solidly frozen.

Meanwhile, place the malted milk ball pieces in a heatproof bowl. Once the cream is warm, pour it over the chocolate and leave to stand for 30 seconds. Carefully mix from the middle, until no ...

-¼ cup Dutch process cocoa powder-5 ounces semisweet chocolate (preferably 64 to 68% cacao), coarsely chopped-6 tablespoons unsalted butter, cut into pieces ...