Prepare Chocolate Truffles according to recipe.

Roll truffles in malted milk powder, creating a thick coating.

Freeze truffles for 20 minutes.

Scoop 6 balls of ice cream, working quickly press frozen truffle into middle of each ice cream ball, then return to freezer. Repeat until all balls have been formed. Leave in freezer for 30 minutes.

Combine crushed cereal with 2 Tbl. malted milk powder.

Remove ice cream balls from freezer one at a time. Dip in egg then roll in 1/2 of the cereal mixture. Repeat until all balls have been coated. Return to freezer until firm, about 15 minutes.

Then again coat balls in egg then cereal mixture and return to freezer for minimum of 1 hour before deep frying.

Heat oil to 375 degrees.

When oil is ready, place frozen ice cream ball on wire spoon and gently lower into oil. Fry for 30 seconds.

Insert skewer and serve with side of whipped cream.