This may seem a little late, but eggnog is still in the stores, and sometimes cravings exceed their season (I’m still making pumpkin treats!). I made these delicious little treats for Christmas, and they were a huge hit. And this just shows how far behind I am with things still! My goal was to have this posted in time for Christmas, along with some other little candies I made, but obviously that didn’t happen… sorry! I’ll try to be more on top of the ball!
Anyways, back to the point here. These eggnog truffles are awesome. I’m not a huge fan of store bought eggnog. The flavor just isn’t quite right. I much prefer homemade eggnog in all its raw-egged glory. 🙂 But put store bought eggnog with some white chocolate, and we’ve got ourselves a winner! The truffles taste like creamy little balls of eggnog with a hint of nutmeg and rum. My sister thought they needed more rum flavor, so I’m sure they could be made with real rum instead of rum extract for a little more of a kick. If you have any leftover eggnog, this is a perfect use!Eggnog Truffles
Yield: about 2 dozen truffles
14 ounces white chocolate
¼ cup heavy cream
¼ cup eggnog
½ teaspoon rum extract
½ teaspoon ground nutmeg
8 ounces white melting chocolate
Place the white chocolate in a medium glass or metal bowl; set aside. In a small saucepan, heat the cream and eggnog until barely boiling, stirring regularly. Add hot cream mixture immediately to the white chocolate and stir until melted and glossy. If chocolate doesn’t melt completely, heat over low heat in a double boiler or microwave for short increments in the microwave. Once melted, stir in the rum extract and nutmeg. Let cool to room temperature then place in refrigerator for a couple hours until solid enough to form truffles. Using a small cookie scoop or a teaspoon, scoop out balls of ganache and place on a cookie sheet lined with waxed or parchment paper. Using your hands, roll the ganache into smooth, uniform balls and return to cookie sheet. Refrigerate overnight, or until fully solid.
In a double boiler over low heat, or in a microwave safe bowl, melt the melting chocolate until smooth and glossy. In small batches, remove truffles from the refrigerator and use a fork to dip the cold ganache into the melted chocolate. Place dipped truffles on another cookie sheet lined with waxed paper. Decorate or garnish if desired, while chocolate coating is still soft. Continue to pull batches of ganache from the refrigerator to dip in the melted chocolate until all are dipped and garnished. Let coating harden at room temperature, or place in refrigerate to expedite hardening. Serve truffles at room temp; store in airtight container in the refrigerator.
Source: A Dash of Sugar and Spice original