Dark Chocolate Eggnog Truffles (Print Version)

Creamy eggnog ganache balls coated in dark chocolate, finished with warm spices for festive treats.

# What You'll Need:

→ Eggnog Ganache

01 - 6.3 oz 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 oz dark chocolate (70% cocoa), chopped
09 - Optional: extra ground nutmeg or cinnamon for dusting

# How-To Steps:

01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Warm the eggnog gently in a small saucepan over medium-low heat until just steaming. Do not bring to a boil.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes. Whisk gently until the chocolate is fully melted and smooth.
04 - Add softened butter, ground nutmeg, ground cinnamon, vanilla extract, and salt to the mixture. Stir until completely incorporated.
05 - Cover the bowl and refrigerate for at least 2 hours, until the mixture is firm enough to scoop.
06 - With a teaspoon or melon baller, scoop the chilled ganache and roll into 1-inch (2.5 cm) balls. Place on a parchment-lined baking tray. Refrigerate for 30 minutes to set.
07 - Melt the chopped dark chocolate in a heatproof bowl over barely simmering water (double boiler) or in short microwave bursts, stirring until glossy and smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, allowing excess coating to drip off. Return to the parchment-lined tray.
09 - Optionally, dust the tops of truffles with a pinch of nutmeg or cinnamon before the chocolate sets. Allow to set at room temperature or chill until firm.

# Expert Tips:

01 -
  • They look like you spent all day in a chocolate shop but the hands on time is barely half an hour.
  • The eggnog ganache tastes like the holidays distilled into one creamy bite.
  • A small batch of 24 means you can gift a dozen and still keep a stash for yourself.
02 -
  • If the eggnog boils before you pour it over the chocolate the ganache can seize into a grainy mess that no amount of stirring will fix.
  • Wetting your palms very lightly with cold water makes rolling the ganache balls far less sticky.
  • Adding 1 tbsp dark rum or brandy to the eggnog mixture before chilling creates a gorgeous boozy depth.
03 -
  • Weigh your chocolate on a kitchen scale instead of eyeballing it because ganache ratios are unforgiving.
  • A squeeze bottle filled with melted chocolate makes drizzle decorations cleaner than a spoon ever will.

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