Every good party or dinner party has appetizers. Well, you need to think about sweet treats as an appetizer as well. I always have little bite sized sweet treats out along with all my savory bites. Truffles are perfect for this. Not only are they beautiful and delicious, but they are easy to make and offer your guests that perfect bite of sweetness.
For this holiday season, I am making white chocolate eggnog truffles! It’s the holidays in a bite! And yes, there is booze in there too! Don’t worry though, you can drive safely after eating. Another great thing about truffles, is they can be made in advance. Remember when hosting, it is important to try and do as much make ahead dishes to help you on the day off. I make these the weekend before my event. These truffles last a while. You could even make them two weeks ahead and store them covered in the fridge! IF you have the self control not to eat them all before your event!
Time to make the truffles! Make sure you buy the chocolate bars, they melt nicer then the chips. Go with a nicer chocolate too. I used Ghirardelli for these.
Heat your chocolate gently in the old microwave and then add the eggnog and bourbon to the melted chocolate.
Once the chocolate is melted and smooth, take some plastic wrap and cover, pressing down the wrap so it touches the top of the ganache. Let the chocolate sit at room temp for about 10 minutes, then pop in the fridge for around two hours.
Ready to roll baby!
Time to dip it, dip it real good! I used both white chocolate and dark chocolate. Not only for the different flavor combos, but also for aesthetic purposes. I like to have contrast on my display. I also used two different dipping tools. Here are what I used. A good ole’ fashioned fork works well too!
Then because we fancy, I like to drizzle more chocolate over the top, once it has set, for decoration.
That’s it! Beautiful, delicious truffles that look like you picked up from the finest chocolatier! These can be stored in the fridge covered for two weeks.
- Update:
- 16 oz. white chocolate chopped
- 3tbs (up to 2 tbsp. more if needed). full fat eggnog - room temp
- 2 tsp. bourbon
- 2 cups White chocolate candy melts
- 2 cups Dark Chocolate candy melts
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- Chop your white chocolate into small pieces and place in a heat proof bowl.
- Pour your vanilla over the chocolate and add a pinch or two of cinnamon.
- Microwave in 30 second intervals, until completely melted and smooth. Don't over heat, you may need to decrease the time at the end.
- Pour the eggnog and bourbon into the white chocolate. If still too thick, add eggnog 1 tbsp. at a time until smooth and thick, but not runny.
- Place plastic wrap over the ganache and press down to cover top of the filling. Let cool to room temp for about 10 minutes, then place in the fridge for at least two hours to firm up.
- Place parchment paper on a baking sheet and set aside.
- Once firm, you can begin rolling your truffles. Lightly dust your hands with powdered sugar. I used a heaping teaspoon size.
- Place rolled truffles on lined baking sheet and place in the freezer for 10 to 15 minutes.
- Place your melting wafers in two separate heat proof bowls, white chocolate in one and dark chocolate in the other.
- Mix your ground cinnamon and nutmeg in a small bowl.
- Melt the chocolate in the microwave in 30 second increments until completely smooth.
- Remove truffles from freezer and dip one at time in desired chocolate coating.
- Tap any excess chocolate from truffles by tapping tool or fork against side of bowl.
- Carefully place coated truffle back on the parchment paper to set. A toothpick is helpful to transfer the truffle from the tool/fork to the parchment paper.
- Sprinkle tops lightly with nutmeg and cinnamon mixture if desired.
- Allow to set completely before transferring into an airtight container.
- Store covered in the fridge for 2 weeks.
- Enjoy!
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