Description
These Eggnog Truffles are a decadent holiday treat combining creamy white chocolate and cream cheese filling flavored with festive eggnog and warming spices, all encased in a rich dark chocolate coating. Perfect for gift-giving or festive gatherings, they offer a smooth, luscious texture and a blend of sweet and spiced flavors with an optional boozy kick from bourbon or rum.
Ingredients
Scale
For the Filling
- 200 grams (7 oz) white chocolate, chopped
- 113 grams (4 oz) cream cheese, softened
- 60 ml (1/4 cup) full-fat eggnog
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon bourbon or dark rum (optional)
For the Coating
- 200 grams (7 oz) dark chocolate, chopped
- 60 grams (2 oz) white chocolate, chopped (for drizzling, optional)
- 2 tablespoons crushed gingersnap cookies or extra nutmeg (for topping, optional)
Instructions
- Melt the White Chocolate: Gently melt the white chocolate in a double boiler, stirring until smooth. Alternatively, microwave in 15-second intervals, stirring between each, until fully melted. Let cool slightly so it stays smooth but isn’t hot.
- Combine with Cream Cheese: In a mixing bowl, stir the softened cream cheese until smooth. Add the slightly cooled white chocolate and mix until fully incorporated and silky.
- Add Eggnog and Flavorings: Slowly pour in the eggnog while mixing to prevent separation. Stir in the vanilla extract, nutmeg, cinnamon, and a pinch of salt. If using, mix in the bourbon or rum. The mixture should be thick and spoonable, similar to frosting.
- Chill the Filling: Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture is firm enough to scoop.
- Shape into Balls: Once chilled, use a small cookie scoop or spoon to portion the filling into 1-inch balls. Roll gently between your hands to smooth the shape. Place the truffles on a parchment-lined tray and return to the fridge to firm up again, about 30 minutes.
- Melt the Dark Chocolate: While the truffles are chilling, melt the dark chocolate using the same method as the white chocolate. Let it cool slightly so it coats evenly without melting the filling.
- Dip the Truffles: Using a fork or dipping tool, dip each chilled truffle into the melted dark chocolate, allowing the excess to drip off. Place each one back onto the parchment-lined tray.
- Add Toppings: If desired, drizzle with melted white chocolate and sprinkle with crushed gingersnaps or a pinch of nutmeg before the coating sets.
- Set and Store: Allow the truffles to set completely at room temperature or refrigerate until firm. Store in an airtight container in the fridge for up to one week. Serve cold for the best texture and flavor.
Notes
- For a non-alcoholic version, omit the bourbon or rum.
- Homemade eggnog works well but must be strained and fully chilled before use.
- Truffles can be frozen for up to 1 month. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 110
- Sugar: 12g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
