Rich, chocolatey and creamy Eggnog Truffles make a tasty holiday treat. Add them to your holiday baking list to enjoy for yourself or give as an edible gift.
This recipe for Eggnog Truffles was one of the first recipes I shared back in 2011. I've only made them a few times since, but if you love the flavor of eggnog and nutmeg these are for you!
What is a truffle?
Do not confuse these truffles with the fungi that grow underground because they are NOT the same thing.
Truffles, when speaking of a dessert, are a type of creamy chocolate confection. It's generally coated in either cocoa powder, coconut, chocolate or chopped nuts. It's also usually round in shape.
How do you make Eggnog Truffles?
Start by adding the chocolate, eggnog, heavy cream and some of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted.
Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour the mixture into a bowl, cover with plastic wrap and refrigerate until firm for a minimum of 8 hours or overnight.
Using a spoon, mold the mixture into ½-inch balls. If it starts to soften, put the mixture in the freezer for a few minutes to stiffen while you work. Mix together the powdered sugar and the remaining ground nutmeg and coat the balls. Keep refrigerated for up to 1 week.
I've made several types of truffles including Bailey's Irish Cream Truffles, Dark Chocolate Coconut Truffles, and my favorite Hazelnut Truffles. But these Eggnog Truffles remind me of Christmas so I generally only make them during the holidays; whereas the others I make throughout the year. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Eggnog Truffles
Ingredients
- 6 ounces semi sweet chocolate
- ¼ cup eggnog
- ¼ cup heavy cream
- ¾ teaspoon ground nutmeg
- 1 large egg yolk
- ½ tablespoon butter
- ⅓ cup confectioners sugar
Instructions
- Add the chocolate, eggnog, heavy cream and ¼ teaspoon of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted.
- Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate for a minimum of 8 hours or overnight or until firm.
- Using a spoon, mold the mixture into ½-inch balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Mix together the powdered sugar and the remaining ½ teaspoon nutmeg and coat the balls. Keep refrigerated for up to 1 week.
Notes
Related Recipes
Butterscotch Eggnog Hot Chocolate
SIGN UP FOR OUR WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Sweet Heat Chefs says
These sounds great Carrie!
Carrie's Experimental Kitchen says
Thank you! 🙂