Dark Chocolate Eggnog Truffles (Print Version)
Creamy eggnog white-chocolate centers enrobed in 70% dark chocolate, dusted with nutmeg for festive treats.
# What You Need:
→ Eggnog Ganache
01 - 6.4 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 - Ground nutmeg or cinnamon, for dusting (optional)
# How to Make It:
01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Gently warm eggnog in a small saucepan over medium-low heat until steaming, without allowing it to boil.
03 - Pour the heated eggnog over the white chocolate and let stand for 2 minutes. Gently whisk until the mixture is completely smooth and fully melted.
04 - Stir in the softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until homogenous.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
06 - Scoop the chilled ganache using a teaspoon or melon baller, and roll each portion into 1-inch balls. Arrange on a parchment-lined baking tray. Refrigerate for 30 minutes to set.
07 - Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water (double boiler) or in short intervals in the microwave, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, allowing any excess to drip off. Place coated truffles on the parchment-lined tray.
09 - If desired, dust the tops with a pinch of ground nutmeg or cinnamon while the chocolate is still wet.
10 - Allow truffles to set at room temperature or briefly chill to firm the chocolate shell before serving or packaging.
# Expert Hints:
01 -
- The creamy eggnog center surprises people every time and makes these truffles feel extra festive.
- They’re utterly giftable—if you can keep yourself from eating the batch before wrapping them up.
02 -
- If your ganache looks greasy or splits, a tiny splash of warm eggnog and steady whisking can save it.
- Letting the truffles set fully before dipping keeps them smooth—rushing will leave you with messy, melting hands and sticky truffles.
03 -
- Wearing gloves for rolling means less melted chocolate on your hands and rounder truffles.
- A drop of rum or brandy in the ganache completely transforms the truffles—just don’t overdo it or the texture will change.