Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Eggnog Truffles
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- Level: Easy
- Total: 5 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 128
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 36 mg
Eggnog truffles make a great edible gift for the holidays. Package the truffles in a holiday tin between layers of wax paper if you’re planning to transport them.
- Level: Easy
- Total: 5 hr 30 min (includes chilling time)
- Active: 30 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 128
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 36 mg
Ingredients
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Directions
- Bring a saucepan of water to a simmer over medium-high heat. Place 8 ounces of the white chocolate in a heatproof bowl, then place the bowl over the simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir the chocolate until melted and smooth, about 5 minutes. Set aside to cool slightly.
- Beat the cream cheese, confectioners' sugar, vanilla and nutmeg together in a large bowl with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the rum until combined. Add the melted chocolate and beat until well mixed. Cover and refrigerate until firm, at least 4 hours and up to overnight.
- Line a sheet pan with wax paper. Shape the truffle mixture into 24 balls, each about 3/4-inch wide. Place them on the prepared pan and place in the freezer until you’re ready to coat them.
- Coat only 12 truffles at a time. Place 4 ounces of the remaining chocolate in a small microwave-safe bowl. Microwave on medium (50 percent) power until melted, about 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap the back of the fork 2 or 3 times against the edge of the dish to allow excess chocolate to drip off. Place the coated truffles back on the wax paper-lined sheet pan. (If there are any "bald" spots on a truffle, cover the spot with the melted chocolate that remains on the fork.) Immediately sprinkle the truffles with the crushed graham crackers, red sanding sugar and some nutmeg. Repeat with the remaining 4 ounces chocolate and remaining truffles.
- Refrigerate the truffles until the chocolate is set, about 1 hour. Store the truffles between layers of wax paper in an airtight container in the refrigerator for up to 1 week.
