Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache coated in 70% dark chocolate for indulgent holiday truffles.
# What You Need:
→ Eggnog Ganache
01 - 6.35 ounces white chocolate, finely chopped
02 - 2 fluid ounces 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: extra ground nutmeg or ground cinnamon for dusting
# How-To Steps:
01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Gently heat the eggnog in a small saucepan over medium-low until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes, then whisk until smooth and fully melted.
04 - Stir in the softened unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and salt until well combined.
05 - Cover the bowl and refrigerate the ganache for at least 2 hours, or until firm enough to scoop.
06 - Scoop the chilled ganache using a teaspoon or melon baller and roll into 1-inch balls. Place on a parchment-lined baking tray. Refrigerate for 30 minutes to set.
07 - Melt the chopped dark chocolate in a heatproof bowl set over barely simmering water or in the microwave in short bursts, stirring until smooth.
08 - Using a fork, dip each ganache ball in the melted dark chocolate, allowing excess to drip off, then place them back on the parchment-lined tray.
09 - Immediately dust the tops with a little extra nutmeg or cinnamon, if desired, before the chocolate sets.
10 - Let truffles set completely at room temperature or briefly refrigerate to firm the chocolate. Store in an airtight container in the refrigerator.
# Expert Tips:
01 -
- That spiced eggnog center is a decadent little secret wrapped in chocolate.
- They look and taste impressive but are surprisingly simple—youll feel like a chocolatier.
02 -
- If you overheat the white chocolate or let the eggnog boil, the ganache can separate—patience is everything here.
- Rolling with cool hands or gloves stops the centers from melting too quickly, giving you neater truffles.
03 -
- Sprinkle the truffles with a tiny bit of flaky sea salt for an extra pop against the sweet center.
- Using high quality chocolate, both white and dark, turns something good into something spectacular.