Dark Chocolate Eggnog Truffles (Print version)
Rich eggnog ganache rolled into bite-sized dark chocolate truffles, spiced with nutmeg and cinnamon.
# What goes in:
→ 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
→ Chocolate Coating
08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Optional: ground nutmeg or cinnamon for dusting
# Cooking steps:
01 - Place the chopped white chocolate into a heatproof bowl.
02 - Warm eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes. Whisk gently until completely melted and smooth.
04 - Stir in softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until fully incorporated.
05 - Cover the bowl and refrigerate for at least 2 hours, until the ganache has set and is scoopable.
06 - Scoop firm ganache using a teaspoon or melon baller and roll into 1-inch balls. Arrange on a parchment-lined tray and refrigerate for 30 minutes to firm.
07 - Melt the dark chocolate in a heatproof bowl set over a barely simmering pan of water or in the microwave, stirring until glossy and smooth.
08 - Using a fork, dip each chilled ganache ball into the melted dark chocolate, allowing excess to drip off. Place coated truffles back on the parchment-lined tray.
09 - Lightly dust truffle tops with a pinch of nutmeg or cinnamon before chocolate sets.
10 - Allow truffles to set fully at room temperature, or chill briefly to ensure the coating is firm.
# Tips from flavorandfeast:
01 -
- The creamy filling tastes like a grown-up holiday secret wrapped in a chocolate hug
- Even if your chocolate shell isn't flawless, one bite makes you the star of the dessert table
02 -
- If the ganache is too soft to roll, don’t panic—just chill it longer and blame the central heating.
- Melting chocolate slowly (not hotter than necessary) is the secret to avoiding dull, streaky coatings.
03 -
- Let your ganache sit uncovered for a minute to dry slightly before shaping—no more sticky hands.
- A pinch of flaky salt on top can make the flavors pop even more.