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Eggnog Truffles
Prep Time
40 mins
Chilling Time
3 hrs
Total Time
3 hrs 40 mins
 

My eggnog truffles hit with creamy white chocolate, warm nutmeg, and festive rum—an easy no-bake treat for gifting, sharing, and indulging.

Servings: 18 truffles
Author: Gemma Stafford
Ingredients
Eggnog Ganache
  • 2 cups (12 oz/340 g) good quality white chocolate , finely chopped
  • ¼ cup (2 fl oz/60 ml) eggnog , warm
  • 2 tablespoons (1 oz/28 g) butter , softened
  • 1 tablespoon dark rum
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
Truffle Coating
  • 1 ½ cups (9 oz/255 g) good quality white chocolate , finely chopped 
Instructions
To Make the Eggnog Ganache

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

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

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

To Shape the Eggnog Truffles

  1. Line a small tray with parchment paper.

  2. 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.)

  3. If the ganache starts to soften too much, return to the refrigerator for 10 minutes before continuing.

  4. Chill the scooped ganache for 30 minutes, then reroll to make evenly shaped spheres. Return to the refrigerator for at least another 30 minutes.

To Coat the Eggnog Truffles

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

  2. Use a fork to dip each truffle in the white chocolate, allowing excess chocolate to drip off before returning to the parchment paper.

  3. Refrigerate for at least 30 minutes before serving to let the coating set.

  4. Store in an airtight container in the refrigerator for up to 4 weeks.

Recipe Notes
  • 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.