Description
These Eggnog Truffles are a festive, creamy treat perfect for holiday celebrations. Combining white chocolate and cream cheese with full-fat eggnog and warm spices, these truffles are dipped in dark chocolate and optionally topped with white chocolate drizzle and crushed gingersnap cookies for an extra layer of flavor and texture. Rich, smooth, and boozy if you choose, they offer a delightful Christmas-inspired dessert bite.
Ingredients
Scale
For the Filling
- 200 grams (7 oz) white chocolate, chopped
- 113 grams (4 oz) cream cheese, softened
- 60 ml (1/4 cup) full-fat eggnog
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon bourbon or dark rum (optional)
For the Coating
- 200 grams (7 oz) dark chocolate, chopped
- 60 grams (2 oz) white chocolate, chopped (for drizzling, optional)
- 2 tablespoons crushed gingersnap cookies or extra nutmeg (for topping, optional)
Instructions
- Melt the White Chocolate: Gently melt the white chocolate using a double boiler, stirring constantly until smooth, or microwave in 15-second bursts with stirring in between until fully melted. Allow it to cool slightly so it remains smooth but is not hot.
- Combine with Cream Cheese: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the cooled melted white chocolate, blending until fully combined and silky in texture.
- Add Eggnog and Flavorings: Slowly pour in the full-fat eggnog while mixing to prevent curdling. Stir in vanilla extract, ground nutmeg, ground cinnamon, and a pinch of salt. If using, add bourbon or dark rum. The mixture should become thick and spoonable, similar to a frosting consistency.
- Chill the Filling: Cover the bowl and refrigerate the filling for at least 4 hours or overnight until it firms up enough to scoop.
- Shape into Balls: Using a small cookie scoop or spoon, portion out 1-inch balls of the chilled filling. Roll the balls gently between your hands to smooth their shape. Place the formed truffles on a parchment-lined tray and refrigerate again for about 30 minutes to firm up.
- Melt the Dark Chocolate: While the truffles chill, melt the dark chocolate using the same method as for the white chocolate. Allow the melted dark chocolate to cool slightly so it reliably coats the truffles without melting their filling.
- Dip the Truffles: Using a fork or dipping tool, coat each chilled truffle completely with the melted dark chocolate, letting any excess drip off. Transfer the dipped truffles back onto the parchment-lined tray.
- Add Toppings: If using, drizzle the truffles with melted white chocolate and sprinkle with crushed gingersnap cookies or a pinch of nutmeg before the chocolate coating sets.
- Set and Store: Allow the chocolate coating to harden completely at room temperature or refrigerate until firm. Store the truffles in an airtight container in the refrigerator for up to one week. Serve chilled for the best texture and flavor.
Notes
- For a non-alcoholic version, omit the bourbon or rum.
- Homemade eggnog works well but must be strained and fully chilled before use.
- Truffles can be frozen for up to 1 month; thaw them in the refrigerator before serving.
Nutrition
- Serving Size: 1 truffle (approx. 25 grams)
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
