Description
These Eggnog Chocolate Truffles combine the creamy, spiced flavors of classic eggnog with rich white and dark chocolate for a festive and elegant treat.
Ingredients
Scale
- 12 oz (340 g) good-quality white chocolate, finely chopped
- 1/2 cup (120 ml) full-fat eggnog, cold
- 2 tbsp (28 g) unsalted butter, room temperature
- 1/2 tsp pure vanilla extract
- 1/4 tsp ground nutmeg, plus more for dusting
- 1/8 tsp ground cinnamon
- Pinch fine sea salt
- 10 oz (284 g) dark or semisweet chocolate, finely chopped
- 2 tsp coconut oil or cocoa butter (optional, for smoother coating)
- Cocoa powder
- Crushed gingersnaps
- Festive sprinkles
- Shredded coconut
Instructions
- Place the chopped white chocolate and unsalted butter in a heat-safe bowl. Warm the cold eggnog in a small saucepan over medium heat until it is steaming with small bubbles forming around the edges, but do not let it boil. Pour the hot eggnog over the white chocolate and butter. Let it stand for 2 minutes to soften, then whisk gently from the center outward until the mixture is smooth and fully combined. Stir in the vanilla extract, ground nutmeg, ground cinnamon, and a pinch of sea salt. Cover the bowl and chill in the refrigerator until the ganache is firm enough to scoop, approximately 60–90 minutes.
- Line a baking sheet with parchment paper. Using a tablespoon measure, scoop portions of the chilled ganache and quickly roll each into approximately 1-inch diameter balls. If the ganache becomes too soft to handle, chill the rolled balls for 10 minutes before continuing. Once shaped, refrigerate the truffle centers for 15–20 minutes to firm up further.
- In a dry heat-safe bowl, melt the dark or semisweet chocolate along with the coconut oil (if using) by microwaving at 50% power in 20–30 second intervals. Stir well after each interval until the chocolate is smooth and fully melted. Alternatively, melt the chocolate using a double boiler over barely simmering water, stirring until smooth.
- Using a fork or dipping tool, dip each chilled truffle ball into the melted dark chocolate, allowing any excess chocolate to drip off. Place the coated truffles back onto the parchment-lined sheet. While the coating is still wet, dust the truffles lightly with a pinch of ground nutmeg or decorate them with crushed gingersnaps, festive sprinkles, or shredded coconut as desired.
- Chill the coated truffles in the refrigerator for 10–15 minutes to allow the chocolate coating to set properly. Enjoy immediately, or package them as edible gifts. Store the truffles covered in the refrigerator for up to 1 week or freeze for up to 2 months.
Notes
- Truffles can be stored in the refrigerator for up to 1 week.
- They can also be frozen for up to 2 months.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg