Eggnog Truffles

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: With over 20 years of working as a pastry chef, I’ve learned many do’s and don’ts—especially when it comes to white chocolate. My festive Eggnog Truffles are an all-around holiday star! For these, always use a chopped chocolate bar, not white chocolate chips, which won’t melt properly and can leave you frustrated. I buy Lindt bars, which work beautifully. To ensure your chocolate melts successfully, do it over a double boiler rather than in the microwave—this helps it melt gently without burning.

Make a batch or two to have on hand for parties, gifting, and your own personal holiday treat. These magically simple, wonderfully useful candies last for weeks in the fridge, and it’s nice to have a secret stash for anytime you want to share delicious holiday cheer.

Because eggnog wasn’t a holiday tradition for my family in Ireland, I feel like I’ve been making up for lost time since I started enjoying this creamy, boozy, nutmeg-enhanced delicacy! For this Christmas-perfect truffle, I wanted to develop a recipe that captures the special flavor and timeless charm of eggnog in a creamy, bite-sized candy I could give out at the holidays. You’ll adore the look and the taste of these elegant treats, and if they have you craving more eggnog, don’t miss my Creamiest Homemade Eggnog and Rompope (Mexican Eggnog). 

• No-bake! Make and shape the eggnog truffle balls, coat, and let them set. Easy!
• Festive flavor: Rum, white chocolate, and nutmeg deliver deliciously nostalgic vibes.
• Fun to decorate: Go simple with unadorned white chocolate coating, or glam these up with sparkling sugar and sprinkles.
• Most-wanted gift: People love edible gifts, especially when it’s a seasonal specialty. These Christmas truffles make a fabulous hostess gift and a thoughtful treat for neighbors and friends.
• So simple! Prep these goodies in less than an hour.

Table of Contents

• What are Eggnog Truffles
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Eggnog Truffles
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• Mix-Ins and Variations
• More Holiday Candy and Treat Recipes

What are Eggnog Truffles

Eggnog Truffles are bite-sized confections made from a silky white chocolate ganache flavored with nutmeg-accented eggnog and a bold note of rum. The ganache balls are dipped in more white chocolate, creating a smooth, glossy shell. In the 1980s, desserts like white chocolate mousse and cheesecake were trendy, and seasonal treats featuring white chocolate became more popular with home cooks. White chocolate, with its elegant, snowy Christmas look, is the star of my delectable White Chocolate Truffle Cheesecake, White Hot Chocolate, White Chocolate Soufflé with Raspberry Sauce, and Sweet and Nutty White Chocolate Bark.

Tools You Need

• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Double boiler (or a heatproof bowl and a saucepan)
• Whisk
• Lidded container
• Baking tray
• Parchment paper
• Melon baller, cookie scoop, or teaspoon
• Fork

Key Ingredients and Substitutes

For the Eggnog Ganache

White chocolate

• White chocolate provides the ganache filling with its primary structure and adds a sweet flavor.
• The cocoa butter gives the candy a creamy filling with a melt-in-your-mouth texture that’s still firm enough to hold its shape.
• Use high-quality, chopped white chocolate. Good white chocolate is almost always sold in a bar. Do not use white baking chips here, which contain partially hydrogenated oil, emulsifiers and stabiliers. The white chocolate chips won’t taste as good, and they also won’t melt smoothly, and could have a greasy texture.
• For more info about all types of chocolate, check out my guide to baking with chocolate.

Eggnog

• Eggnog mixes with white chocolate to form creamy ganache.
• Importantly, its sweet, spiced flavor gives the truffles their primary taste.
• It’s essential to use warm eggnog here, as adding cold eggnog to the ganache mixture could cause it to seize and clump.
• You can use homemade eggnog or store-bought.

Butter

• Butter gives these truffles with eggnog richness and smoothness.
• Importantly, butter gives the mixture stability, helping it hold together.
• Substitute: Use an equal amount of softened solid coconut oil.
  • Note that coconut oil will change the flavor of the truffles and make the texture softer.

Dark rum

• Dark rum adds depth to the flavor and a warming, boozy note.
• Importantly, rum keeps the ganache from becoming too firm by preventing the sugar from crystallizing.
• Substitute: Use an equal amount of brandy or bourbon.
  • For an alcohol-free option, use 1/2 teaspoon of rum extract instead. Note that truffles made without alcohol could have a firmer texture.

Nutmeg

• Nutmeg adds warmth, a homey scent, and a touch of sweetness.
• Grate whole nutmeg, or use ground nutmeg.

Salt

• A dash of salt is crucial for balancing the sweetness and enhancing the eggnog flavor.

For the Truffle Coating

White chocolate

• White chocolate forms a smooth shell that is hard enough to protect the creamy ganache, but soft enough to bite through easily.
• Importantly, the white chocolate shell keeps the ganache from drying out and gives the truffles an even, professional look.

How to Make Eggnog Truffles

Make the Eggnog Truffles

1. Melt the chocolate: Gently melt the white chocolate in the top of a double boiler over simmering water.

2. Combine truffle ingredients: Remove from the heat and add in the eggnog, butter, rum, nutmeg, and salt. Whisk until combined.

3. Cool: Transfer to a lidded container and refrigerate until completely cold and set, for at least two hours.

Shape the Truffles

4. Prepare to make truffles: Line a small tray with parchment paper.
5. Scoop the mixture: Use a melon baller or a teaspoon to scoop two-teaspoon-sized balls of ganache, quickly roll into a ball, and place on the lined tray. (Don’t worry about making perfect spheres at this point.)

6. If the ganache starts to soften too much, return to the refrigerator for 10 minutes before continuing.
7. Chill and reroll: Chill the scooped ganache for 30 minutes, then reroll to make evenly-spaced spheres. Return to the refrigerator for at least another 30 minutes.

Coat the Truffles

8. Melt the chocolate: Melt the white chocolate in the top of a double-boiler over simmering water.
9. Use a fork to dip each truffle in the melted chocolate, allowing the excess chocolate to drip off before returning to the parchment paper.

10. Let set: Refrigerate for at least 30 minutes before serving to let the coating set.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Melting option: Instead of using a double boiler (bain marie) for this eggnog truffle recipe, you can gently melt the chocolate in the microwave. Melt in 30-second intervals to prevent burning.
• Use warm eggnog: Cold eggnog could make the white chocolate seize.
• Use food-grade disposable gloves if you have them: Rolling the truffle balls can be very messy if your hands get hot. The gloves provide a heat barrier to help keep the chocolate from melting in your hands.
• For easy scooping: Use a melon baller, a small cookie scoop, or a teaspoon to make the ganache balls. Chill the ganache for an additional 10 minutes if it gets too soft to roll.
• Use low heat when melting the white chocolate for the shell. This will keep it from overheating and becoming clumpy.
• Use small paper candy cups when serving to keep the truffles looking neat and protect them from smudging.

Make-Ahead and Storage Instructions

Make-ahead tips: 

• You can prepare the ganache in advance:
  • Press cling wrap onto the ganache surface, place in an airtight container, and store for up to four days.
• Make the truffles in advance:
  • Store in an airtight container and use parchment paper between the layers.
  • Store in the fridge for up to four weeks.
  • Let them sit at room temperature for 10 minutes before serving.

How to store leftovers:

• Keep leftover truffles in an airtight container with parchment paper between the layers.
• The truffles will keep for up to four weeks.

FAQs

Can I make these white chocolate truffles without alcohol?

• Yes, you can make these white chocolate truffles without alcohol.
• In place of the rum, use 1/2 teaspoon of the rum extract.
• Note that since alcohol helps the ganache filling soften, using extract instead will yield firmer truffles.

How do I make sure my ganache is perfectly smooth?

• To make perfectly smooth ganache, it’s crucial to use warm (not hot) eggnog. Adding cold eggnog could cause the white chocolate to seize, break, curdle, or become grainy.
• When adding the eggnog, mix it in slowly and gently.
• If it does split, add in an additional teaspoon of warm eggnog or heavy cream and whisk to re-emulsify.

What are some ways to serve these Christmas truffles?

• Serve with berries, cookies, or nuts.
• Use Eggnog Truffles as a festive addition to a cheeseboard.
• Enjoy a truffle with a slice of fruitcake or a holiday bread.
• Serve alongside one of my holiday-flavored ice creams.
• These seasonal truffles are wonderful with hot chocolate, warm cider, mulled wine, coffee, or tea!
• To gift, place the truffles in small paper candy cups, a pack in a small confectionery box.

Mix-Ins and Variations

• Instead of rum, use the same amount of bourbon or brandy.
• Replace the alcohol with either 1/2 teaspoon of rum extract or 1/8 teaspoon of almond extract.
• Add another layer of flavor by mixing in 1 teaspoon of finely grated orange zest or 1/4 teaspoon of cinnamon, pumpkin pie spice, ginger, or nutmeg into the ganache.
• Roll finished truffles in crushed gingersnaps, unsweetened coconut, or sparkling sugar.
• Add some festive sprinkles to the truffles before the coating fully sets, or lightly dust with nutmeg or cinnamon.
• For a high-impact look, garnish with a small bit of edible glitter.

More Holiday Candy and Treat Recipes

• Peppermint Candy Spoons
• Homemade Caramel Candy with Clotted Cream
• Classic English Toffee
• Homemade Honeycomb
• Candy Cane and Chocolate Peppermint Bark

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