Easy Christmas: Eggnog Truffles.


Awww yeah. You read that right. Eggnog truffles. The key to these is insanely simple: fresh grated nutmeg. Buy the whole nuts, use a microplane, and grate those babies yourself- it’s a whole new world. Fresh nutmeg is aphrodisiac of the gods. And you don’t need to spring for the expensive bottle at the grocery store- most international markets sell little packets of 5 or 6 whole nutmegs for around $2. Un-grated, they last a long time- grated, it looses much of it’s beauty in a matter of weeks. Onward now…

Christmas Eggnog Truffles

  • 12 ounces white chocolate chips (one standard bag)
  • 1/4 teaspoon salt
  • 4 Tablespoons soft butter
  • 1/3 cup full-fat eggnog (not alcoholic)
  • 1/4-1/2 teaspoon fresh grated nutmeg, to taste.
  • 12 ounces almond bark or other white chocolate coating


  1. In a heat-safe bowl, add the white chocolate chips, the butter, salt and nutmeg. Set aside.
  2. In a saucepan over medium high heat, bring eggnog just to a simmer. It will happen quick- remove from heat and gently pour hot eggnog over chips and butter in heat-safe bowl.
  3. Let sit for a moment for the heat to soften the butter and chocolate, and then stir with a heat-safe spatula until everything is melted and smooth. If you need a little more heat, microwave in 10 second increments, but if you’re patient, the eggnog alone should work.
  4. Cover with plastic wrap and place bowl in refrigerator to cool and firm up, for at least a few hours.
  5. Once truffle mix is chilled, use a small spoon or candy scoop to make tablespoon-sized balls. Roll them in your hands, trying to keep the cool. Powdered sugar dusted on the hands can keep them from sticking. Store on a sheet pan or chilled plate.
  6. Microwave the almond-bark or white chocolate coating, following the directions on the package, until melted, easily stirred, and free of lumps.
  7. Dip each truffle gently, one at a time, in the coating, and place on a cool sheet to set. While the coating is still soft, sprinkle a pinch of fresh nutmeg on each one. The coating might need to be mircowaved as you proceed, to keep it melted. Follow package directions.
  8. Place set and cool truffles in pretty little micro-cupcake wrappers, and eat at room temperature. Store remainder, if there are any, in the fridge for up to a week.
  9. Don’t worry if they’re not perfect! They’re so good, no one will care!

2 thoughts on “Easy Christmas: Eggnog Truffles.

  1. I didn’t notice anywhere in the description or recipe as to approximately how many truffles this recipe makes. I’m planning on trying to make these today or tomorrow and it’d be great to know how many truffles I’ll end up with.
    Also, have you ever substituted some of the butter for cream cheese? If so, would you recommend it or not?
    Thank you!

    • I haven’t every substituted cream cheese- I imagine they would require refrigeration if you did. I don’t know. As far as how many it makes, it depends on how big you make them- sometimes I roll them smaller (they’re very rich) and sometimes I roll them larger (because sometimes I’m lazy). Let me know how they turn out.

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