Dark Chocolate Eggnog Truffles (Printable Version)
Eggnog-infused ganache coated in rich dark chocolate for festive, gift-ready confections.
# 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 ground cinnamon for dusting
# How-To Steps:
01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Gently warm eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour hot eggnog over white chocolate and let stand for 2 minutes. Whisk gently until the chocolate is completely melted and smooth.
04 - Stir in butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until fully combined.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
06 - Using a teaspoon or melon baller, scoop the chilled ganache and roll into 1-inch balls. Arrange them on a tray lined with parchment paper and chill for 30 minutes.
07 - Melt dark chocolate in a heatproof bowl set over a saucepan with barely simmering water, or microwave in short bursts, stirring until smooth.
08 - With a fork, dip each ganache ball into the melted dark chocolate, allowing excess to drip off. Place truffles back onto the parchment-lined tray.
09 - Optionally, dust each truffle with a pinch of ground nutmeg or cinnamon before the chocolate sets. Allow truffles to set at room temperature or refrigerate briefly until the coating is firm.
# Helpful Tips:
01 -
- Every bite is fudgy and tastes like a grown-up glass of eggnog dressed for a holiday party.
- They’re secretly simple to pull off, yet look impressive on a gift tray or dessert table.
02 -
- Once, I tried rushing the chilling step and ended up with hopelessly melty hands—patience truly pays off here.
- A sprinkle of nutmeg on top right before the chocolate hardens looks elegant and masks any fingerprints.
03 -
- If the ganache feels too soft after chilling, freeze it briefly before rolling.
- Adding a splash of rum gives the filling an extra kick and keeps folks guessing your secret ingredient.