Dark Chocolate Eggnog Truffles (Printable)

Silky eggnog ganache rolled and coated in 70% dark chocolate for rich, festive truffles ideal for gifting.

# What You'll Need:

→ Eggnog Ganache

01 - 6.3 oz 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 - 8.8 oz dark chocolate (70% cocoa), chopped
09 - Optional: extra ground nutmeg or cinnamon for dusting

# Method:

01 - Place chopped white chocolate in a heatproof bowl.
02 - Gently heat eggnog in a small saucepan over medium-low until steaming, without boiling.
03 - Pour hot eggnog over the white chocolate. Allow to sit for 2 minutes, then whisk gently until smooth and melted.
04 - Stir in softened butter, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt until fully combined.
05 - Cover bowl and refrigerate for a minimum of 2 hours, or until mixture is firm enough to scoop.
06 - Use a teaspoon or melon baller to portion ganache and roll into 1-inch balls. Arrange on a parchment-lined tray and refrigerate 30 minutes to set.
07 - Melt chopped dark chocolate in a heatproof bowl over a pan of gently simmering water (double boiler) or in the microwave in short bursts, stirring until smooth.
08 - Dip each chilled ganache ball into melted dark chocolate using a fork, allowing excess to drip off before returning to the tray.
09 - Optional: Dust tops lightly with nutmeg or cinnamon before the chocolate sets. Let truffles set at room temperature or chill briefly to firm the coating.

# Insider Tips:

01 -
  • The velvety eggnog ganache stays surprisingly smooth, making you look like a pro even on your first try.
  • One batch easily impresses at any gathering or as a dazzingly delicious homemade gift.
02 -
  • If the eggnog is too hot, it can seize the chocolate, so let it cool just a tad before pouring.
  • Chilling the truffle balls before dipping makes a world of difference—they won’t fall apart in the chocolate bath.
03 -
  • Let the ganache rest untouched until completely set for a firm yet creamy texture.
  • Using a fork for dipping gives better coverage and those “chocolatier” swirls on top.

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