Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache centers enrobed in dark chocolate, dusted with nutmeg—ideal for holiday gifting and entertaining.
# What you 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 salt
→ Coating
08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Optional: extra ground nutmeg or cinnamon for dusting
# Directions:
01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Warm eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour hot eggnog over white chocolate and allow to sit for 2 minutes, then gently whisk until fully melted and smooth.
04 - Add softened butter, ground nutmeg, ground cinnamon, vanilla extract, and pinch of salt. Stir until well combined.
05 - Cover bowl and refrigerate for a minimum of 2 hours, until ganache is sufficiently firm to scoop.
06 - Using a teaspoon or melon baller, scoop chilled ganache and roll into 1-inch balls. Place onto a parchment-lined baking tray. Refrigerate for 30 minutes to set.
07 - Gently melt dark chocolate in a heatproof bowl set over barely simmering water or in the microwave using short bursts, stirring until smooth.
08 - Using a fork, dip each ganache ball in melted dark chocolate, allowing excess chocolate to drip off. Return to parchment-lined tray.
09 - If desired, immediately dust tops of coated truffles with a pinch of ground nutmeg or cinnamon before chocolate hardens.
10 - Allow chocolate shells to set fully at room temperature or chill briefly until firm. Store in an airtight container in the refrigerator.
# Expert Tips:
01 -
- The ganache melts in your mouth with just the right hit of spice, making every bite feel secretly special.
- They look and taste so elegant, folks assume you spent hours—I love the surprise when I reveal how simple they are to create.
02 -
- Rushing the chilling time makes the ganache too soft and impossible to roll, trust me on this.
- Always make sure no water sneaks into your melted chocolate—just the tiniest bit can seize up the whole batch.
03 -
- Tempering your chocolate (cooling and reheating) is worth it for a glossy finish and perfect snap.
- Always roll truffles with cool, dry hands—less melting, more roundness!