Dark Chocolate Eggnog Truffles (Printable)
Silky eggnog-scented ganache rolled and coated in dark chocolate for festive, gift-ready truffles.
# 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
# How-to Steps:
01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Pour the eggnog into a small saucepan and heat gently over medium-low until steaming, without allowing it to boil.
03 - Pour the hot eggnog over the white chocolate and allow it to sit for 2 minutes, then whisk slowly until the chocolate is completely melted and smooth.
04 - Stir in the unsalted butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until fully combined.
05 - Cover the bowl and refrigerate the ganache for a minimum of 2 hours until the mixture is firm enough to scoop.
06 - Use a teaspoon or melon baller to scoop portions of the chilled ganache, rolling each portion between your palms to form 1-inch balls. Place onto a parchment-lined baking tray and refrigerate for 30 minutes to firm.
07 - Melt the chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water or with short intervals in the microwave, stirring until smooth.
08 - Using a fork, dip each ganache ball into the melted dark chocolate, letting any excess drip away. Return the coated truffles to the parchment-lined tray.
09 - Dust the tops of the truffles lightly with additional ground nutmeg or cinnamon before the chocolate sets, if desired.
10 - Allow the chocolate coating to set fully at room temperature, or refrigerate briefly to speed up the process.
# Expert Pointers:
01 -
- Each bite is creamy, boozy (if you wish), and tastes like the holidays wrapped up in chocolate.
- They’re showstoppers on a cookie tray and the ideal last-minute edible gift—if you don’t eat them all yourself.
02 -
- If the ganache stays too soft to roll, it hasn’t chilled long enough—impatience here turns everything sticky.
- Using higher quality dark chocolate for coating makes all the difference for that perfect snap and shine.
03 -
- To prevent seized chocolate, ensure all bowls and utensils are bone-dry before melting.
- For shiniest truffles, try tempering the coating chocolate—it’s tricky but so rewarding.