These gorgeous, tasty, and fun Eggnog Truffles are made with prepared eggnog, nutmeg, and rum, all dipped in white chocolate and topped with shimmering sugar. I love to make them as Christmas gifts for my neighbors and friends.
It is time to start thinking about great times spent with family and friends. Those, my friends, are the memories that you will hold closest to your heart. These delicious Eggnog Truffles are just that. They will make the most out of your holiday get-together, office party, neighborhood soiree, or cocktail party. They are simply amazing.
Beth’s recipe tips
- Cover and refrigerate the ganache overnight.
- Cover your hands in a light dusting of powdered sugar to roll the ganache mixture into balls and place on parchment-covered baking sheets.
- Place the rolled balls on a parchment-covered baking sheet in the freezer for flash freezing for approximately 45 minutes. Be patient when it comes to chilling them, and roll again right before dipping.
- Work with good quality chocolate. Split your dipping chocolate in half, as it has a tendency to harden quickly and may not reheat to the same dipping quality. You can add very small amounts of cooking oil to thin the chocolate
- Keep the truffles in the freezer as you work with them. It will help to keep them chilled and round.
- Dip in the warm ganache using a fork and turn to cover. Place it on a baking sheet covered with wax paper, allowing the truffle to slide off the fork. Sprinkle before set with White Shimmer Sugar.
These beauties are so luscious! I know you and your family and friends will absolutely love them. You can place these gorgeous treats in pretty candy cups for gift-giving or your holiday party!!
More Holiday Candy
- Chocolate Covered Cherries
- Pecan Praline Recipe
- Buckeye Balls
- Peanut Clusters (Crockpot or Microwave)
- Chocolate Turtles
- Peanut Brittle
Ingredients
- 1/4 cup butter
- 1/3 cup prepared eggnog
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 teaspoon rum or 1/2 teaspoon rum flavoring
- 2 12-ounce bags quality white chocolate chips
- White shimmer sugar
- 2 teaspoons of cooking oil or coconut oil
Instructions
- In a saucepan over low heat, combine butter, eggnog, vanilla extract, and nutmeg. Stirring constantly, cook until the butter is melted and it is hot enough to melt the chocolate; approximately 4 minutes. Add 2 cups chocolate chips and continue stirring until the chips are completely melted. Remove from heat and stir in rum. Allow to cool to room temperature. Cover and refrigerate for several hours up to overnight. Overnight is better.
- Cover the cookie sheet with parchment paper. Dust hands with powdered sugar and work quickly. Use a small spoon to shape the ganache into balls and place them on parchment paper. Place truffles in the freezer for 45 minutes.
- Divide the remaining chocolate in half and place in a small microwavable bowl. Microwave for 1 minute at 50% power. Remove from microwave and stir. Repeat for another minute at 50% power and stir again. If needed, cook for 30 more seconds at 50% power. Be sure and stir completely as the warmth of the bowl melts the chocolate. Stir one teaspoon of cooking oil in while you are stirring to melt the chocolate.
- Remove truffles one at a time from the freezer and roll gently in melted chocolate using a fork. Lift the truffle gently out of the chocolate, letting the excess chocolate drip off, and place them on a baking sheet covered with parchment paper or wax paper, letting them gently roll off the fork. Sprinkle with white shimmer sugar. Repeat with half of the ganache balls from the freezer.
- Repeat the melting process with the other half of the chocolate and coat the other half of the ganache balls from the freezer. Sprinkle truffles with white shimmer sugar before the chocolate starts to set. Cool completely in the refrigerator.
- Store in refrigerator in airtight containers.
Notes
- Cover and refrigerate the ganache overnight.
- Cover your hands in a light dusting of powdered sugar to roll the ganache mixture into balls and place on parchment-covered baking sheets.
- Place the rolled balls on a parchment-covered baking sheet in the freezer for flash freezing for approximately 45 minutes. Be patient when it comes to chilling them, and roll again right before dipping.
- Work with good quality chocolate. Split your dipping chocolate in half, as it has a tendency to harden quickly and may not reheat to the same dipping quality. You can add very small amounts of cooking oil to thin the chocolate
- Keep the truffles in the freezer as you work with them. It will help to keep them chilled and round.
- Dip in the warm ganache using a fork and turn to cover. Place it on a baking sheet covered with wax paper, allowing the truffle to slide off the fork. Sprinkle before set with White Shimmer Sugar.
Nutrition
Calories: 29kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 21mg | Potassium: 8mg | Fiber: 0.01g | Sugar: 0.4g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.01mg
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alice
do you think i could use advocaat in place of the egg nog?
Beth Pierce
I am not sure what that is. Can you please try to explain?
Jelena
Do they need to be refrigerated?
Beth Pierce
Yes they need to be refrigerated.
Jelena
Do they have to be stores in refrigerator?
Beth Pierce
Yes they do!
Heidi Streuber
Hello, I’d Love to make these for my friends nur am not familiar with American weights.
How much grams is one cup?
Thanks for your concern.
Beth Pierce
I just googled it. 128 grams are in a cup