Eggnog Truffles

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 01/4/22
Eggnog truffles

The Spruce / Julia Hartbeck
Prep: 30 mins
Cook: 6 mins
Refrigeration: 2 hrs
Total: 2 hrs 36 mins
Servings: 40 servings
Yield: 40 truffles
Nutrition Facts (per serving)
104 Calories
7g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 40
Amount per serving
Calories 104
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 8mg 3%
Sodium 23mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 1g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 0mg 0%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Eggnog truffles are a perfect holiday candy. They combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate. These festive truffles will be welcome at any Christmas party or as part of a holiday treat plate; they're also ideal stocking stuffers or hostess gifts during the Christmas season.

For this recipe, make sure 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

  • 1/8 teaspoon salt

  • 4 tablespoons (2 ounces) unsalted butter, at room temperature

  • 1/3 cup eggnog

  • 1/4 to 1/2 teaspoon nutmeg, plus more to decorate

  • 12 ounces white chocolate candy coating

  • 1/4 cup confectioners' sugar, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for eggnog truffles
    The Spruce / Julia Hartbeck

  2. In a medium bowl, combine the white chocolate, salt, and butter.

    Combine white chocolate and butter
    The Spruce / Julia Hartbeck

  3. Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.

    Place eggnog in saucepan
    The Spruce / Julia Hartbeck

  4. Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate mixture.

    Pour eggnog over white chocolate
    The Spruce / Julia Hartbeck

  5. 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.

    Whisk
    The Spruce / Julia Hartbeck

  6. 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.

    Microwave the mixture
    The Spruce / Julia Hartbeck

  7. Add 1/4 teaspoon of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 teaspoon nutmeg, if desired.

    Add nutmeg
    The Spruce / Julia Hartbeck

  8. Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.

    Cling wrap
    The Spruce / Julia Hartbeck

  9. Once firm, use a spoon or a small candy scoop to form the truffle mixture into 1-inch balls.

    Scoop
    The Spruce / Julia Hartbeck

  10. Roll the balls between your palms to make them round. If they start to get sticky, dust your palms with confectioners' sugar periodically. Place the rolled truffles on a foil-covered baking sheet.

    Roll balls
    The Spruce / Julia Hartbeck

  11. 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.

    Melt white chocolate
    The Spruce / Julia Hartbeck

  12. Let any 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.

    Let excess coating drip
    The Spruce / Julia Hartbeck

  13. Once all the truffles are dipped, let the coating set completely (you can leave the baking sheet either on the counter or in the refrigerator).

    Let coating set
    The Spruce / Julia Hartbeck

  14. Serve and enjoy.

    Eggnog truffles
    The Spruce / Julia Hartbeck

How to Store

  • Eggnog truffles can be stored in an airtight container, layered between pieces of waxed paper, in the refrigerator for up to a week. For the best taste and texture, let them come to room temperature before serving.
  • You can also place them in the freezer, layered between waxed paper in an airtight container, and store them for up to three months. Thaw in the refrigerator and bring to room temperature before serving.