Eggnog Truffles

Name: Eggnog Truffles
Prep time: 3 h
Cook time: 10 min
Total time: 3 h 10 min
Yield: 4 dozen
Cuisine: American
Ingredients: 16 (1-ounce) squares premium white chocolate --bakers brand; 1 c sifted powdered sugar; 1/2 c butter, softened; 1/2 c refrigerated eggnog; 4 Tbsp dark rum or (2 tsp rum extract); 1/2 tsp ground nutmeg; 1 1/2 c finely chopped pecans, toasted (the recipe called for 1/2 cup); 12 oz vanilla-flavored candy coating; 4 tsp freshly grated nutmeg for garnish

By Kim Biegacki
@pistachyoo

Tempting my eggnog lover friends once again. This time with Eggnog truffles that are creamy and delicious with the full flavor of Eggnog. I am amazed at how much these taste like Eggnog. I just love them.

Again, this is another recipe from Christmas with Southern Living.

[From book: The freezing steps are worth it for the delicious results you get with these truffles. They're better than drinking homemade eggnog.] ...and I have to agree.

Rating:

★★★★★ 4 votes5

Comments:

41 Comments

Serves:

4 dozen

Prep:

3 Hr

Cook:

10 Min

Method:

Stove Top

Ingredients

16

(1-ounce) squares premium white chocolate --bakers brand
1 c

sifted powdered sugar
1/2 c

butter, softened
1/2 c

refrigerated eggnog
4 Tbsp

dark rum or (2 tsp rum extract)
1/2 tsp

ground nutmeg
1 1/2 c

finely chopped pecans, toasted (the recipe called for 1/2 cup)
12 oz

vanilla-flavored candy coating
4 tsp

freshly grated nutmeg for garnish
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How to Make Eggnog Truffles

Step-by-Step

Gather your ingredients
Melt white chocolate in a glass bowl according to package directions. Add powdered sugar, butter, and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least for 2 hours.
Let truffle mixture stand at room temperature 3 to 5 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1" balls. Quickly roll in pecans. Place on wax paper; cover and freeze again until firm.
Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Using two forks, quickly dip each truffle into melted coating. Grate nutmeg on top if you like. Drop on to wax paper to dry. Store truffles in freezer up to one week. ----Makes 2 dozen or can make 3 dozen if you shape the truffles even smaller bite size.
I made these truffles for my cookie exchange that I had on 12/9/12. I decided to try placing them in plastic trays designed for a dozen of mini muffins, as you can see it worked perfectly.