(This Homemade Eggnog Truffles recipe can be found on the Six Sisters site here.)
Step by Step Instructions:
These Homemade Eggnog Truffles make for a perfect holiday treat. Here’s what you’ll need: 16 ounces of White Baking Chocolate (divided in half), 1/4 cup of Powdered Sugar, 4 ounces of softened Cream Cheese, Ground Nutmeg, and and Imitation Brandy Extract (or you could use rum extract). That’s it!
Start off by adding the cream cheese, powdered sugar, 1/4 teaspoon of ground nutmeg and 1/4 teaspoon of brandy extract.
Blend the ingredients in an electric mixer until it’s completely combined and creamy.
Add 8 ounces of the white chocolate to a microwave-safe bowl. Microwave for 30 second intervals stirring each time …
… until the chocolate is completely melted and smooth. Yum!!
I let the chocolate cool for about 3-5 minutes so it wouldn’t shock the cream cheese. Then I added it to the mixture.
Mix the chocolate into the cream cheese mixture until it’s thoroughly combined. You’ll notice that the chocolate thickens it quite a bit.
Transfer the filling to a storage container and let it chill in the fridge for about 2 hours. (Kinda looks like mashed potatoes,doesn’t it?!)
Time to melt the remaining 8 ounces of chocolate chips using the same microwave method we just used.
Here is the nicely melted chocolate. I let it cool for a couple of minutes.
While the chocolate cools slightly, line a sheet pan with waxed paper.
Using a small 1 tablespoon-sized cookie scoop, I rolled the filling into balls.
Dip each ball into the chocolate …
…then cover the ball with chocolate. The easiest method I found was to use 2 small forks to move the covered ball back and forth to let the excess chocolate drip off. It also helped the balls stay a nice, round shape.
Transfer each coated truffle onto the lined baking sheet. If you have excess chocolate, add it to a piping bag and top each truffle with a little drizzle to give them a bit more of an artisan look.
You can even grate some fresh nutmeg over the top of each truffle. Once the eggnog truffles are completely set up, you can dig in and enjoy! Leftover truffles (if there is such a thing) can be stored in the refrigerator to keep them fresher longer. Happy truffle making!!
- 1 lb (16-oz) White Chocolate, divided in half (I used white baking chips)
- 4 oz Cream Cheese, softened
- ¼ cup Powdered Sugar
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Imitation Brandy Extract (or Rum Extract)
- In an electric mixer bowl (or using a hand mixer), blend the cream cheese, powdered sugar, nutmeg, and brandy extract until the mixture is creamy.
- While the cream cheese mixture blends, melt 8 ounces of the white chocolate. Do this by placing it in a microwave-safe bowl and microwaving for 30 seconds at a time. Stir after 30 seconds and continue heating until the chocolate is completely melted and smooth.
- Let the chocolate cool slightly and then add it to the cream cheese mixture. Mix it together in the electric mixer until the filling is thoroughly combined. You'll notice it thickens up quite a bit.
- Transfer the filling to a storage container and refrigerate for about 2 hours or until the filling has firmed up.
- Once your filling is firm (after 2 hours), melt the remaining 8 ounces of chocolate as described in step 2.
- Let the chocolate cool slightly and then roll the filling into 1-inch balls. Dip each ball into the chocolate using 2 forks to help you work with the ball and let the balls get fully coated. Place each dipped ball on a baking sheet lined with waxed paper.
- You can drizzle extra chocolate over the top of each truffle and grate a little fresh nutmeg over the top of each one. Once the candies are fully set, enjoy! Refrigerate leftover truffles to keep them longer and let come to room temperatures to enjoy them. Happy eating!