Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache encased in dark chocolate shells, spiced with nutmeg and cinnamon—24 truffles for gifting.
# 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)
# Step-by-step:
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 Advice:
01 -
- You get that irresistible marriage of eggnog spice and rich dark chocolate—no mug required.
- Friends instantly demand your secret when you bring these to any gathering.
02 -
- If your ganache is too soft to roll, it just needs more fridge time—don’t panic like I did the first attempt.
- Once, I skipped letting the ganache chill before dipping and ended up with floating blobs—patience pays off here.
03 -
- Tempering the dark chocolate will give you a beautifully glossy, crisp shell that rivals any chocolatier’s.
- Using a two-pronged fork or a dipping tool lets excess chocolate drip off neatly for fewer messy bottoms.