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.
- 2 cups/12 oz. chopped white chocolate (or white chocolate chips)
- 1/8 tsp. salt
- 4 tablespoons/2 oz. butter (room temperature)
- 1/3 cup eggnog (not "light" variety)
- 1/4 to 1/2 tsp. nutmeg (plus more to decorate)
- 12 oz. white chocolate candy coating
- Optional: 1/4 cup powdered sugar
- In a medium bowl, combine the white chocolate, the salt, and the butter.
- Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.
- Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate.
- 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.
- 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.
- Add 1/4 tsp of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 tsp nutmeg if desired.
- Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.
- Once firm, use a spoon or a small candy scoop to form the truffle mixture into small 1-inch balls.
- 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.
- 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.
- 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.
- Once all the truffles are dipped, let the coating set completely.
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.