Eggnog Truffles
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The Spruce / Julia Hartbeck
Eggnog truffles are a perfect holiday candy. They combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate. Serve these festive truffles at a Christmas party or make them part of a holiday treat plate.
Make sure that you use regular eggnog (sometimes labeled "traditional" or "premium") as opposed to the "light" varieties. Light or low-calorie eggnog doesn't have enough fat to produce a rich, luxurious truffle.
Ingredients
- 2 cups/12 ounces chopped white chocolate (or white chocolate chips)
- 1/8 teaspoon salt
- 4 tablespoons/2 ounces butter (room temperature)
- 1/3 cup eggnog
- 1/4 to 1/2 teaspoon nutmeg (plus more to decorate)
- 12 ounces white chocolate candy coating
- Optional: 1/4 cup powdered sugar
Steps to Make It
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Gather the ingredients.
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In a medium bowl, combine the white chocolate, salt, and butter.
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Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.
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Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate.
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Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps.
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If there are pockets of chocolate that won't dissolve, microwave the mixture in 6-second intervals, whisking well after each one, just until the chocolate dissolves.
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Add 1/4 teaspoon of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 tsp nutmeg, if desired.
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Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.
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Once firm, use a spoon or a small candy scoop to form the truffle mixture into small 1-inch balls.
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Roll the balls between your palms to make them round. If they start to get sticky, dust your palms with the 1/4 cup of powdered sugar periodically to keep them from sticking. Place the rolled truffles on a foil-covered baking sheet.
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Melt the white chocolate candy coating in the microwave until it is fluid and free of lumps. Use a fork or dipping tools to dip the truffles one by one into the coating.
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Let excess coating drip back into the bowl, then place the truffle back on the foil-covered baking sheet. While the coating is still wet, sprinkle the top of the truffles with a light dusting of nutmeg, if desired.
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Once all the truffles are dipped, let the coating set completely.
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Serve and enjoy!
The Spruce / Julia Hartbeck
Tip
- Eggnog Truffles can be stored in an airtight container in the refrigerator for up to a week. For the best taste and texture, let them come to room temperature before serving.