Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache centers coated in dark chocolate, finished with nutmeg for elegant holiday 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: ground nutmeg or cinnamon for dusting
# How To Make It:
01 - Place chopped white chocolate into a heatproof bowl.
02 - Gently heat eggnog in a small saucepan over medium-low until steaming, without boiling.
03 - Pour hot eggnog over white chocolate. Allow to sit for 2 minutes, then gently whisk until smooth and fully melted.
04 - Stir in unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until well combined.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
06 - Using a teaspoon or melon baller, scoop chilled ganache and roll into 1-inch balls. Arrange on a parchment-lined baking tray and refrigerate for 30 minutes to set.
07 - Melt dark chocolate in a heatproof bowl over barely simmering water (double boiler) or microwave in short intervals, stirring until smooth.
08 - Using a fork, dip each ganache ball in the melted dark chocolate, allowing excess to drip off. Return to the parchment-lined tray.
09 - Optionally, dust the tops with ground nutmeg or cinnamon while chocolate is still soft. Let the truffles set at room temperature or briefly chill to firm the coating.
# Expert Suggestions:
01 -
- These truffles taste like festive eggnog hidden beneath a shell of luscious dark chocolate—one bite and you’re hooked.
- They turn any gathering into a small celebration, and make an elegant homemade gift that looks much harder than it is.
02 -
- If you rush the ganache chilling step, the truffles will melt and lose their shape when coating—patience is key.
- Learning to temper the dark chocolate made the shells shiny and kept them from getting sticky in warm rooms.
03 -
- Handle the truffle centers quickly or your hands’ heat will soften them—rolling with cold hands helps keep their shape.
- Always chop your chocolate with a sharp knife for even melting and smoother texture.