Dark Chocolate Eggnog Truffles (Printable)
Silky eggnog-scented ganache rolled and coated in dark chocolate for festive, gift-ready truffles.
# 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 the eggnog in a small saucepan over medium-low until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate. Let sit for 2 minutes, then whisk until completely smooth.
04 - Stir in softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until well incorporated.
05 - Cover the bowl and refrigerate for at least 2 hours until the mixture is firm enough to scoop.
06 - Using a teaspoon or melon baller, scoop firm ganache and roll into 1-inch balls. Arrange on a parchment-lined baking tray and refrigerate for 30 minutes.
07 - Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water or in the microwave with short bursts, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate and let excess chocolate drip off. Place back on the parchment-lined tray.
09 - Optionally, sprinkle truffles with a pinch of nutmeg or cinnamon before the coating sets. Allow truffles to set at room temperature or refrigerate briefly.
# Expert Hints:
01 -
- No matter how many you make, these truffles always seem to disappear faster than you can set them on a plate.
- The eggnog brings a whisper of the holidays that surprises people with every creamy bite.
02 -
- One time I rushed the chilling step and my ganache was way too soft—take the extra fridge time seriously.
- Tempering the coating chocolate for shine seemed fussy, but once I tried it, I never went back—your truffles will look store-bought.
03 -
- Take a few truffles out of the fridge just before serving—room temperature makes the centers extra creamy.
- Adding a splash of dark rum or brandy to the ganache completely transforms the flavor for adults only batches.