Dark Chocolate Eggnog Truffles (Printable Version)
Creamy eggnog ganache encased in dark chocolate—elegant holiday confections for gifting.
# What You Need:
→ Eggnog Ganache
01 - 6.3 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 Make:
01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Gently heat eggnog in a small saucepan over medium-low until steaming, without boiling.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes, then whisk gently until smooth and fully melted.
04 - Stir in unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and salt until incorporated.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
06 - Scoop out the chilled ganache using a teaspoon or melon baller and roll into 1-inch balls. Arrange on a parchment-lined tray.
07 - Refrigerate the rolled ganache balls for 30 minutes to allow them to firm before coating.
08 - In a heatproof bowl, melt the chopped dark chocolate over a double boiler or with short microwave bursts, stirring until completely smooth.
09 - Dip each ganache ball into the melted dark chocolate using a fork, letting any excess chocolate drip off, and return to the parchment-lined tray.
10 - Lightly dust truffles with extra ground nutmeg or cinnamon before the chocolate coating sets, if desired.
11 - Let truffles set at room temperature or place briefly in the refrigerator until the outer shell is firm.
# Expert Advice:
01 -
- Your kitchen will smell like you lit a secret holiday candle, only better.
- They look stunning in a box and taste like a classy party wrapped in chocolate.
02 -
- If you rush the chilling step, the ganache turns to mush in your hands.
- Learning to let the melted chocolate cool for a minute before dipping prevents surprise streaks.
03 -
- If you want a shiny shell, try tempering the chocolate instead of just melting.
- Letting truffles come to room temp for 10 minutes before eating makes the filling extra dreamy.