Eggnog truffles are the perfect holiday treat. They're easy to make and deliciously sweet with flavors of white chocolate, eggnog, rum, vanilla and nutmeg. Make a batch for yourself or as a gift for someone special! By the way, have you tried my dark chocolate truffles yet?
Step-by-step video tutorial
Expert tips for success
- Before adding the white chocolate to the butter, allow it to cool slightly. It shouldn't be too warm or the mixture will take too long to thicken up.
- Freeze the scooped eggnog truffle mixture for at least 1 hour before dipping in the chocolate coating. This will prevent the truffles from melting into the coating.
- Be quick when coating the truffles and work in batches. Take only a few truffles out of the freezer at a time and leave the rest in the freezer until you're done with the current batch.
- Also allow the white chocolate shell to cool slightly before dipping in the truffle balls.
Notes on ingredients
- This recipe contains eggnog and rum for maximum flavor. If you plan to serve these truffles to children or people who don't drink alcohol, you can use non-alcoholic eggnog and rum extract instead.
- I used real bourbon vanilla beans, but vanilla extract works just as well.
- Feel free to alter the recipe as you like, substituting dark chocolate for white chocolate and adding crushed candy canes, peppermint extract, cinnamon, or candied orange to taste.
How long do they last
Store them in an airtight container in the refrigerator for up to 2 weeks.
More Holiday recipes to try
- Eggnog Gingerbread Tiramisu
- Gingerbread Men
- Linzer Cookies
- Eggnog Gingerbread Cheesecake
- Christmas Cookies
Eggnog Truffles (with Eggnog and Rum)
- 1 cup unsalted butter, cold
- 9.3 oz white chocolate, melted and cooled
- ¾ cup eggnog
- 3 tablespoon rum
- 2 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 14.1 oz white chocolate, melted and cooled
- Using an electric mixer fitted with a whisk attachment, beat the butter on medium-high speed until soft and creamy, about 2 minutes. Add the melted chocolate and stir until creamy for about 1 minute. Add the eggnog and mix on low speed until combined. Add the rum, vanilla, and nutmeg and mix until well combined and smooth.
- Chill in the freezer for about 15-30 minutes or until firm enough to spoon balls of the mixture with an ice cream scoop. Place the balls on a parchment paper layered sheet and freeze for about 1 hour or overnight.
- Quickly dip the truffles in the melted chocolate to coat them completely and let them dry in the fridge for about 10-15 minutes. Sprinkle with nutmeg or cinnamon before serving, if you like. Store leftovers in the fridge for up to 2 weeks.
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