Malted Milk Ball truffles

I love making truffles. I love malted milk balls, which are sort of LIKE truffles with the insides hard rather than creamy. would ANYONE here have an idea for a way to make a malted milk-type ganache/filling that could work inside a chocolate outside? My basic truffle recipe is from Alice Medrich in Bittersweet.

Thanks.

If it were me I would add malt powder to the cream and warm them together. Then I would add the warmed cream mixture to the chopped chocolate to make the ganache. It seems plausible that you could still use your recipe.