Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache enrobed in dark chocolate, finished with nutmeg and cinnamon—ideal for holiday gifts.
# What You'll Need:
→ Eggnog Ganache
01 - 6 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 - 9 ounces dark chocolate (70% cocoa), finely chopped
09 - Optional: extra ground nutmeg or ground cinnamon for dusting
# How to Cook:
01 - Place the finely chopped white chocolate into a heatproof bowl.
02 - Gently heat the eggnog in a small saucepan over medium-low until steaming, without allowing it to boil.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes. Gently whisk until completely smooth and melted.
04 - Stir in the softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until evenly combined.
05 - Cover the bowl and refrigerate for at least 2 hours, until the ganache is firm enough to scoop.
06 - Scoop 1-inch portions of the chilled ganache using a teaspoon or melon baller, roll into balls, and arrange on a parchment-lined tray. Refrigerate for 30 minutes to set.
07 - Melt the dark chocolate in a heatproof bowl set over a saucepan of barely simmering water (double boiler) or microwave in short intervals, stirring until smooth.
08 - Use a fork to dip each ganache ball in the melted dark chocolate, allowing excess to drip off. Place back on the parchment-lined tray.
09 - If desired, dust the tops of each truffle with a small pinch of nutmeg or cinnamon before the chocolate sets.
10 - Let truffles set at room temperature or briefly refrigerate to firm the coating before serving or packaging.
# Expert Advice:
01 -
- No one ever guesses how ridiculously simple they are to make—I promise not to tell if you don’t.
- The creamy spiced centers and crisp dark chocolate shell win over even self-proclaimed ‘not a dessert person’ guests.
02 -
- One impatient attempt with warm ganache left me with puddles, so always chill your centers thoroughly before dipping.
- Chopping the chocolate extra fine made the melting process utterly seamless—big chunks just don’t melt the same.
03 -
- Work with cold hands or run your palms under cold water before rolling the truffles for neater results.
- A tiny pinch of salt in the coating chocolate amplifies the flavor—I always sneak it in.