Decadent Eggnog Truffles with White Chocolate and Nutmeg
- Cook Time: 4 hours 35 minutes
- Total Time: 4 hours 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 9 ounces high-quality white chocolate chips or finely chopped bars
- 3 tablespoons heavy whipping cream
- 3 tablespoons full-fat eggnog
- 1/2 teaspoon ground nutmeg (freshly grated is best)
- 1/2 teaspoon rum extract (optional)
- 8 ounces white chocolate melting wafers (for the coating)
- Extra nutmeg or gold sprinkles for garnish
Instructions
- Step 1: Prepare the Ganache Base. Place your white chocolate chips or chopped chocolate in a medium heat-proof glass bowl. In a small saucepan over medium heat, combine the heavy cream and the eggnog. Whisk gently until the mixture just begins to simmer, but do not let it come to a rolling boil.
- Step 2: Combine and Melt. Immediately pour the hot cream and eggnog mixture over the white chocolate. Let it sit undisturbed for about 3 to 5 minutes to allow the heat to soften the chocolate. Using a rubber spatula, gently stir from the center outward until the mixture is completely smooth and glossy.
- Step 3: Add Flavorings. Stir in the ground nutmeg and the rum extract if you are using it. Ensure the spices are evenly distributed throughout the ganache. The aroma at this stage should be wonderfully festive.
- Step 4: Chill the Mixture. Cover the bowl with plastic wrap, pressing the wrap directly against the surface of the ganache to prevent a skin from forming. Place it in the refrigerator for at least 4 hours, or until it is firm enough to scoop and roll.
- Step 5: Scoop and Shape. Line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, portion out the ganache into 1-inch balls. Roll each portion between your palms quickly to make a smooth sphere. If the mixture gets too soft, pop it back in the fridge for 15 minutes. Place the rolled balls in the freezer for 15 minutes before dipping.
- Step 6: Dip and Garnish. Melt the white chocolate wafers according to the package instructions. Using a fork or a dipping tool, submerge each chilled truffle into the melted chocolate. Tap off the excess and place it back on the parchment paper. While the coating is still wet, sprinkle a tiny bit of nutmeg or gold sprinkles on top. Let them set completely at room temperature or in the fridge.