Dark Chocolate Eggnog Truffles (Printable version)
Creamy eggnog ganache centers coated in 70% dark chocolate, spiced with nutmeg and cinnamon.
# Ingredient List:
→ Eggnog Ganache
01 - 6.35 ounces white chocolate, finely chopped
02 - 0.25 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 It:
01 - Place the finely chopped white chocolate into a heatproof bowl.
02 - Warm eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour hot eggnog over the white chocolate. Allow to stand for 2 minutes, then gently whisk until smooth.
04 - Fold in softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt into the melted mixture. Mix thoroughly.
05 - Cover the bowl and refrigerate for a minimum of 2 hours until the ganache is firm enough to scoop.
06 - Using a teaspoon or melon baller, portion chilled ganache and roll into 1-inch balls. Arrange on a parchment-lined tray. Refrigerate for 30 minutes to set.
07 - Melt chopped dark chocolate in a heatproof bowl over simmering water or microwave in short intervals, stirring until completely smooth.
08 - Using a fork, dip each chilled ball into the melted dark chocolate, allowing excess to drip off. Return coated truffles to the parchment-lined tray.
09 - Before the coating sets, dust with additional nutmeg or cinnamon, if desired.
10 - Let truffles set at room temperature, or refrigerate briefly until the coating is fully firm.
# Expert Suggestions:
01 -
- It feels like sneaking a sip of eggnog and a bite of chocolate from the holiday dessert table all at once.
- They’re gorgeous little gifts, but also surprisingly easy to make with just a few bowls and some patience.
02 -
- If you rush the chilling, the ganache will stick everywhere—trust me, it’s worth the wait.
- I once learned the hard way that overheated chocolate blooms; melt gently for a satiny shell.
03 -
- Never dip truffles while the ganache is too soft; firm, chilled balls keep their shape beautifully.
- Tempering your dark chocolate gives a gorgeous shine and snap but skipping this step is just fine for homemade gifts.