Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache centers enrobed in dark chocolate, dusted with nutmeg—ideal for holiday gifting and entertaining.
# What You'll 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 of salt
→ Coating
08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Extra ground nutmeg or cinnamon for dusting (optional)
# Directions:
01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Warm the eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour heated eggnog over the white chocolate. Allow to stand for 2 minutes, then whisk gently until smooth and fully melted.
04 - Stir in softened unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until thoroughly combined.
05 - Cover bowl tightly and refrigerate for a minimum of 2 hours until firm enough to scoop.
06 - Using a teaspoon or melon baller, portion and roll the chilled ganache into 1-inch balls. Arrange on a tray lined with parchment paper and refrigerate for 30 minutes to firm.
07 - Melt dark chocolate in a heatproof bowl set over barely simmering water, or microwave in short bursts, stirring until smooth and fluid.
08 - With a fork, dip each chilled ganache ball into melted dark chocolate, allow excess chocolate to drip off, and return to the parchment-lined tray.
09 - If desired, dust truffle tops with a small pinch of ground nutmeg or cinnamon before the chocolate coating sets.
10 - Let truffles set at room temperature or briefly chill until chocolate shell is firm.
# Expert Tips:
01 -
- The ganache melts in your mouth with just the right hit of spice, making every bite feel secretly special.
- They look and taste so elegant, folks assume you spent hours—I love the surprise when I reveal how simple they are to create.
02 -
- Rushing the chilling time makes the ganache too soft and impossible to roll, trust me on this.
- Always make sure no water sneaks into your melted chocolate—just the tiniest bit can seize up the whole batch.
03 -
- Tempering your chocolate (cooling and reheating) is worth it for a glossy finish and perfect snap.
- Always roll truffles with cool, dry hands—less melting, more roundness!