Dark Chocolate Eggnog Truffles (Printable)
Creamy eggnog ganache enrobed in dark chocolate, finished with nutmeg and cinnamon—ideal for holiday gifts.
# What's Needed:
→ Eggnog Ganache
01 - 6 oz 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 - 9 oz dark chocolate (70% cocoa), chopped
09 - Optional: extra ground nutmeg or cinnamon for dusting
# How to Make It:
01 - Place finely chopped white chocolate in a heatproof bowl.
02 - Gently heat eggnog in a small saucepan over medium-low until steaming, without boiling.
03 - Pour hot eggnog over white chocolate and let stand for 2 minutes. Whisk gently until smooth and fully melted.
04 - Stir in softened butter, nutmeg, cinnamon, vanilla extract, and a pinch of salt until evenly combined. Cover and refrigerate for at least 2 hours until firm.
05 - Scoop chilled ganache using a teaspoon or melon baller. Roll into 1-inch balls and place on a parchment-lined tray. Refrigerate for 30 minutes to set.
06 - Melt dark chocolate in a heatproof bowl set over simmering water (double boiler) or in short microwave bursts, stirring until smooth.
07 - Dip each ganache ball in melted dark chocolate using a fork to coat. Allow excess chocolate to drip off, then return truffles to the tray.
08 - Optionally dust each truffle with an extra pinch of nutmeg or cinnamon before the coating hardens. Let truffles set at room temperature or chill briefly until chocolate is firm.
# Tips for Success:
01 -
- No one ever guesses how ridiculously simple they are to make—I promise not to tell if you don’t.
- The creamy spiced centers and crisp dark chocolate shell win over even self-proclaimed ‘not a dessert person’ guests.
02 -
- One impatient attempt with warm ganache left me with puddles, so always chill your centers thoroughly before dipping.
- Chopping the chocolate extra fine made the melting process utterly seamless—big chunks just don’t melt the same.
03 -
- Work with cold hands or run your palms under cold water before rolling the truffles for neater results.
- A tiny pinch of salt in the coating chocolate amplifies the flavor—I always sneak it in.