Eggnog Truffles

Eggnog truffles

The Spruce / Julia Hartbeck

  • Total: 36 mins
  • Prep: 30 mins
  • Cook: 6 mins
  • Yield: 40 1" truffles (serves 40)

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

  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.

    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 tsp 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 small 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 the 1/4 cup of powdered sugar periodically to keep them from sticking. 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 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.

    Let coating set
    The Spruce / Julia Hartbeck
  14. Serve and enjoy!

    Eggnog truffles
    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.