Description
Delight in these creamy and festive Eggnog Truffles, combining the rich flavors of white chocolate, eggnog, rum, and warming spices. Perfect for holiday celebrations or a decadent treat, these truffles offer a smooth, melt-in-your-mouth texture coated in a glossy white chocolate shell with a hint of nutmeg on top.
Ingredients
Scale
Truffle Base
- 1 cup unsalted butter, cold
- 9.3 oz white chocolate, melted and cooled
- 3/4 cup eggnog
- 3 tbsp rum
- 2 tsp vanilla extract
- 1/4 tsp nutmeg
Coating
- 14.1 oz white chocolate, melted and cooled
- Nutmeg or cinnamon, for sprinkling (optional)
Instructions
- Make the Truffle Mixture: Using an electric mixer fitted with a whisk attachment, beat the cold unsalted butter on medium-high speed until it becomes soft and creamy, about 2 minutes. Gradually add the melted and cooled 9.3 oz white chocolate, mixing until the mixture is smooth and creamy, about 1 minute. Slowly add the eggnog and mix on low speed until combined. Stir in the rum, vanilla extract, and nutmeg, mixing until everything is fully incorporated and smooth.
- Chill the Truffle Mixture: Transfer the mixture to the freezer and chill for 15 to 30 minutes, or until it firms up enough to handle. Once firm, use an ice cream scoop or small spoon to form balls of the mixture. Place each ball on a parchment-lined sheet. Freeze the truffle balls for about 1 hour or overnight to ensure they are completely firm.
- Dip and Coat the Truffles: Quickly dip each chilled truffle ball into the remaining melted white chocolate, coating it completely. Place the coated truffles on a parchment-lined tray or sheet. Refrigerate the truffles for 10 to 15 minutes to allow the chocolate coating to set. Optionally, sprinkle with nutmeg or cinnamon before serving for an added festive touch.
- Storage: Store any leftover truffles in an airtight container in the refrigerator for up to 2 weeks to maintain freshness and texture.
Notes
- Use cold butter to help achieve the right truffle consistency.
- Melt the white chocolate gently to avoid burning—preferably using a double boiler or microwave in short bursts.
- Chilling the mixture is important to make it firm enough to shape into balls.
- You can adjust the amount of rum for less or more intensity according to preference.
- If you prefer non-alcoholic truffles, omit the rum and perhaps add a little extra eggnog or vanilla.
- Use high-quality white chocolate for the best flavor and smooth texture.
- For easier dipping, keep the melted chocolate warm but not hot to ensure smooth coating.
