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
- In a heat-safe bowl, add the white chocolate chips, the butter, salt and nutmeg. Set aside.
- 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.
- 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.
- Cover with plastic wrap and place bowl in refrigerator to cool and firm up, for at least a few hours.
- 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.
- Microwave the almond-bark or white chocolate coating, following the directions on the package, until melted, easily stirred, and free of lumps.
- 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.
- 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.
- Don’t worry if they’re not perfect! They’re so good, no one will care!