Dark Chocolate Eggnog Truffles (Printable)
Silky eggnog ganache coated in 70% dark chocolate for rich, festive truffles ideal for gifting or entertaining.
# 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 salt
→ Coating
08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Optional: additional ground nutmeg or cinnamon, for dusting
# Steps:
01 - Place the chopped white chocolate in a heatproof bowl.
02 - Gently warm the eggnog in a small saucepan over medium-low heat until steaming without bringing it to a boil.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes. Whisk gently until completely smooth and melted.
04 - Incorporate the softened butter, ground nutmeg, ground cinnamon, vanilla extract, and salt into the ganache mixture, mixing until thoroughly combined.
05 - Cover and refrigerate the ganache for at least 2 hours until firm enough for shaping.
06 - Using a teaspoon or melon baller, scoop and roll the chilled ganache into 1-inch balls. Arrange on a parchment-lined tray and refrigerate for 30 minutes to set.
07 - Melt the dark chocolate in a heatproof bowl set over barely simmering water or in short microwave intervals, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, allowing excess to drip off. Return to the parchment-lined tray.
09 - If desired, dust the tops lightly with ground nutmeg or cinnamon before the chocolate sets.
10 - Allow truffles to set fully at room temperature or quickly chill to firm the coating before storing.
# Expert Advice:
01 -
- They taste like the holidays wrapped in chocolate and nobody needs to know how easy they are.
- Everyone thinks you bought them at a fancy chocolatier, so they double as the perfect edible gift.
02 -
- If your ganache is too runny to scoop, let it chill about thirty extra minutes — impatience has ruined more than one batch for me.
- Microwaving chocolate to melt is fast but demands short bursts and constant stirring, or you'll end up with a grainy mess.
03 -
- Tempering the dark chocolate gives your truffles a crisp, shiny shell that looks and feels extra fancy.
- Wearing kitchen gloves while rolling ganache helps avoid sticky hands and helps shape neater balls.