Dark Chocolate Eggnog Truffles (Printable version)
Creamy eggnog ganache coated in glossy 70% dark chocolate—rich, festive truffles ideal for gifting or dessert platters.
# 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 - Optional: additional ground nutmeg or cinnamon for dusting
# Directions:
01 - Place the chopped white chocolate in a heatproof bowl.
02 - Heat eggnog in a small saucepan over medium-low until steaming, without boiling.
03 - Pour hot eggnog over white chocolate and let sit for 2 minutes, then whisk gently until smooth and melted.
04 - Stir in butter, nutmeg, cinnamon, vanilla extract, and salt until evenly combined.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
06 - Using a teaspoon or melon baller, scoop chilled ganache and roll into 1-inch balls. Place on a parchment-lined tray and refrigerate for 30 minutes.
07 - Melt dark chocolate in a heatproof bowl set over a saucepan of barely simmering water or in short intervals in the microwave, stirring until smooth.
08 - Dip each truffle ball into melted dark chocolate with a fork, allowing excess chocolate to drip back into the bowl. Return truffles to parchment-lined tray.
09 - Dust tops lightly with extra nutmeg or cinnamon before the chocolate sets, if desired.
10 - Let truffles set completely at room temperature or refrigerate briefly until the chocolate coating is firm.
# Expert Tips:
01 -
- The eggnog ganache transforms classic truffles into a beyond-festive treat you won't find at any store.
- They look so impressive boxed up, but making them is honestly simpler than you'd think.
02 -
- Rolling ganache before it’s cold enough leads to sticky, melty fingers and truffles that won’t keep their shape.
- Tempering or gently melting the coating chocolate is the surefire way to avoid dull, streaky finishes (I learned this after my first batch looked sad but tasted amazing).
03 -
- For a glossy, snappy coating, temper the dark chocolate—it's worth mastering, even if just for these.
- Dip truffles with a fork, not a spoon, and tap the fork lightly to shake off excess chocolate for neat edges.