Dark Chocolate Eggnog Truffles (Printable)
Velvety eggnog ganache centers encased in glossy dark chocolate, spiced with nutmeg and cinnamon 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 Make It:
01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Warm the eggnog in a small saucepan over medium-low heat just until steaming; do not allow to boil.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes; whisk gently until fully melted and smooth.
04 - Stir in the softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until thoroughly incorporated.
05 - Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, until the mixture is firm enough to scoop.
06 - Using a teaspoon or small melon baller, scoop the chilled ganache and form into 1-inch balls. Arrange on a parchment-lined tray and refrigerate for 30 minutes to set.
07 - Melt the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water or microwave in short intervals, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate; allow excess chocolate to drain off before placing back onto the parchment-lined tray.
09 - Lightly dust each truffle with additional nutmeg or cinnamon if desired before the chocolate sets.
10 - Allow truffles to set at room temperature or chill briefly to firm the chocolate shell before serving or storing.
# Expert Advice:
01 -
- The truffles are rich and creamy inside with a fancy, snappy chocolate shell—no need to tell anyone how easy they really are.
- I keep making them every holiday season because they somehow disappear faster than any cookies on the dessert tray.
02 -
- Once I overheated the eggnog and ended up with a lumpy mess—gentle heat saves you from disaster.
- Rolling the ganache when too soft just leads to frustration and sticky fingers, so patience with chilling is everything.
03 -
- If your ganache splits or seizes, a splash of warm cream or vigorous whisking can bring it back together.
- Temper your coating chocolate if you want a snappy, shiny shell—otherwise, just embrace the rustic look.