Dark Chocolate Eggnog Truffles (Print View)

Creamy eggnog ganache rolled and coated in dark chocolate, finished with nutmeg for elegant holiday 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 kosher salt

→ Coating

08 - 8.8 ounces dark chocolate (70% cocoa), chopped
09 - Ground nutmeg or cinnamon, for dusting (optional)

# How To Make It:

01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Warm eggnog in a small saucepan over medium-low until steaming but not boiling.
03 - Pour steamed eggnog over the white chocolate. Let stand for 2 minutes, then whisk gently until smooth and fully melted.
04 - Add softened butter, ground nutmeg, ground cinnamon, vanilla extract, and salt. Stir until fully incorporated.
05 - Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm and scoopable.
06 - Scoop chilled ganache into 1-inch balls using a teaspoon or melon baller. Roll between palms for uniform shape. Arrange on a parchment-lined tray. Refrigerate for 30 minutes to set.
07 - Melt chopped dark chocolate in a heatproof bowl set over barely simmering water (double boiler) or microwave in 20-second increments, stirring until smooth.
08 - Using a fork, dip each ganache ball into melted dark chocolate, allowing excess to drip off. Place on parchment-lined tray.
09 - If desired, lightly dust each truffle with ground nutmeg or cinnamon while chocolate coating is soft.
10 - Allow chocolate shells to set completely at room temperature or refrigerate briefly until firm.

# Expert Hints:

01 -
  • The creamy, spiced eggnog center feels like a winter secret just for you.
  • They make everyday evenings suddenly special, not just holidays.
02 -
  • If the ganache is too warm, rolling turns into a sticky mess—wait for it to properly chill.
  • Letting the truffles come to room temp before eating brings out their full festive aroma and flavor.
03 -
  • Let your ganache chill fully—it’s the trick to smooth truffle balls every time.
  • If coating seems thick, thin the melted chocolate with a touch of coconut oil for a perfect shell.

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