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1
Chill 12 metal half-moon molds (1/2-cup capacity) in the freezer.
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2
Beat the chocolate ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes; work in batches if necessary.
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3
Wearing rubber gloves, remove the molds one at a time from the freezer; fill them with chocolate ice cream, pushing down on the ice cream to prevent air pockets.
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4
Make the top even and smooth; return the filled molds immediately to freezer.
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5
Let the chocolate ice cream become firm, but not too hard to spoon out, about 1 hour.
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6
Remove the molds from the freezer one at a time; use a 1-ounce ice cream scoop or round tablespoon to scoop out ice cream from the center, leaving 1/2-inch border around the edges.
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7
Return the molds immediately to freezer.
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8
Soften the vanilla ice cream as above.
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9
Add the malted milk powder, and stir just to combine.
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10
Remove the molds from the freezer, and fill each center with malted vanilla ice cream, smoothing the top with an offset spatula.
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11
Return to the freezer, and chill until firm, 1 hour more.
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12
Working with 2 molds at a time, remove from the freezer; dip in warm water for a few seconds.
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13
Use your finger to gently slide the ice cream out of the molds.
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14
Match two halves, flat sides together; wrap in plastic wrap.
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15
Gently press the halves together; return to freezer.
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16
Repeat with the remaining molds.
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17
Let the balls harden, about 1 hour.
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18
Melt the chocolate in the top of a double boiler or a heatproof bowl over a pot of barely simmering water.
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19
When melted, remove from heat; stir the chocolate occasionally to let it cool, 8 to 10 minutes.
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20
Place a wire rack over a rimmed baking sheet; set aside.
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21
Remove 1 malt ball at a time from the freezer; dip in the melted chocolate.
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22
Using a spoon or small offset spatula, very quickly turn to coat the ball and lift it out of the chocolate.
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23
Place on a wire rack, and let excess chocolate drip off (chocolate will adhere to wire rack if allowed to sit too long).
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24
Gently transfer the malt ball bombe to a waxed-paperlined tray; return to the freezer before the chocolate is completely set.
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25
Repeat the process with the remaining balls.
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26
If not serving immediately, wrap each ball in plastic wrap after it is completely frozen.
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27
Serve on plates with forks.
