Dark Chocolate Eggnog Truffles (Printable)

Silky eggnog ganache centers coated in bittersweet dark chocolate, finished with nutmeg for festive, gift-worthy treats.

# What You'll Need:

→ Eggnog Ganache

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

# How to Make It:

01 - Place the finely chopped white chocolate in a heatproof bowl.
02 - Warm the eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate. Allow to stand for 2 minutes, then gently whisk until fully melted and smooth.
04 - Incorporate the butter, nutmeg, cinnamon, vanilla extract, and a pinch of salt. Mix until evenly combined.
05 - Cover the bowl and chill in the refrigerator for a minimum of 2 hours, until the ganache is firm enough to be shaped.
06 - Using a teaspoon or melon baller, portion out 1-inch round balls. Arrange on a parchment-lined tray and refrigerate for 30 minutes.
07 - Melt the dark chocolate in a heatproof bowl set over barely simmering water or microwave in short bursts, stirring until smooth.
08 - Using a fork, immerse each ganache ball in the melted chocolate. Tap off excess and return to the parchment-lined tray.
09 - Optionally sprinkle with additional nutmeg or cinnamon before the coating sets.
10 - Allow coated truffles to set completely at room temperature or refrigerate briefly to firm before serving.

# Expert Tips:

01 -
  • They’re unbelievably creamy inside, with a crack of rich chocolate—no candy thermometer in sight.
  • The flavor reminds me of festive gatherings without the effort of elaborate baking.
02 -
  • Once, I tried to rush chilling the ganache and paid with sticky hands instead of neat truffles.
  • Letting the dark chocolate cool a few minutes before dipping helps it coat smoothly without melting the filling.
03 -
  • Resist handling the ganache too much with warm hands or it’ll get sticky fast.
  • Sifting extra nutmeg on top just as the chocolate sets adds both flair and fragrance.

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