Dark Chocolate Eggnog Truffles (Print Version)
Velvety eggnog ganache rolled and coated in dark chocolate—festive, gift-ready confections.
# What You Need:
→ Eggnog Ganache
01 - 6.35 ounces white chocolate, finely chopped
02 - 1/4 cup eggnog
03 - 1 tablespoon unsalted butter, softened
04 - 1/2 teaspoon ground nutmeg
05 - 1/4 teaspoon ground cinnamon
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ Coating
08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Optional: extra ground nutmeg or cinnamon for dusting
# How-To Steps:
01 - Place the chopped white chocolate into a heatproof bowl.
02 - Warm the eggnog in a small saucepan over medium-low heat until steaming, taking care not to let it boil.
03 - Pour the heated eggnog over the white chocolate. Allow to sit for 2 minutes, then whisk gently until completely smooth and melted.
04 - Mix in the softened butter, ground nutmeg, cinnamon, vanilla extract, and a pinch of salt until fully combined.
05 - Cover the bowl and refrigerate the ganache for at least 2 hours, or until it is firm enough to scoop.
06 - Use a teaspoon or melon baller to scoop portions of the chilled ganache, rolling them into 1-inch balls. Arrange on a parchment-lined baking tray and refrigerate for 30 minutes to set.
07 - Gently melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or microwave in short bursts, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, allowing the excess to drip off before placing back on the lined tray.
09 - Optionally, sprinkle the tops of the coated truffles with a pinch of ground nutmeg or cinnamon before the chocolate sets.
10 - Leave the truffles to set at room temperature or briefly chill to firm up the coating.
# Expert Tips:
01 -
- White chocolate and eggnog meld into a ridiculously creamy center, making every bite a surprise for your taste buds.
- The process is simple enough for an afternoon project, but the result looks and tastes like you stopped by an upscale chocolatier's shop.
02 -
- Once, I was impatient and shaped the ganache too early—everything melted and stuck to my hands, so don't rush the chill time.
- I added a splash of rum once and found it made the flavor deeper; now it's my go-to upgrade for grown-up gatherings.
03 -
- Letting the eggnog come just to a steam (not boil) keeps the ganache extra silky.
- Rolling the ganache with gloves or lightly oiled hands means less mess and prettier balls.