Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache rolled into dark chocolate shells, finished with nutmeg and cinnamon.
# What You Need:
→ Eggnog Ganache
01 - 6.3 ounces (180 grams) white chocolate, finely chopped
02 - 1/4 cup (60 milliliters) 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 (250 grams) 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 the eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate. Let stand for 2 minutes, then whisk gently until completely smooth and melted.
04 - Blend in the unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until fully incorporated.
05 - Cover the bowl and refrigerate the mixture for at least 2 hours, or until the ganache is firm and scoopable.
06 - Using a teaspoon or melon baller, portion out the chilled ganache and roll into 1-inch (2.5 cm) balls. Arrange on a parchment-lined baking tray and refrigerate for 30 minutes to set.
07 - Melt the chopped dark chocolate in a heatproof bowl set over a saucepan with barely simmering water or in short microwave bursts, stirring frequently until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, letting excess drip off. Transfer to the parchment-lined tray.
09 - Optionally, dust tops with a pinch of ground nutmeg or cinnamon before the chocolate hardens. Allow truffles to set at room temperature, or briefly refrigerate for a firmer shell.
# Expert Suggestions:
01 -
- No one will guess how easily these luxurious truffles come together.
- Each bite hides a creamy, festive center that brings out smiles every time.
02 -
- If the ganache isn’t chilled enough, shaping it becomes a very sticky adventure—patience is key.
- Letting the dipped truffles set at room temperature prevents condensation and keeps the chocolate glossy.
03 -
- Freshly ground nutmeg takes these from good to outstanding.
- Tempering your dark chocolate isn’t essential, but gives you a professional, glossy finish that impresses every time.