Dark Chocolate Eggnog Truffles (Printable)

Eggnog-spiced white chocolate ganache coated in 70% dark chocolate for smooth, festive bite-sized treats.

# What You'll Need:

→ Eggnog Ganache

01 - 6.4 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

→ Chocolate Coating

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

# How-To Steps:

01 - Place the finely chopped white chocolate into a heatproof bowl.
02 - Gently warm the eggnog in a small saucepan over medium-low heat until steaming but not boiling.
03 - Pour the hot eggnog over the white chocolate and let stand for 2 minutes. Whisk gently until melted and smooth.
04 - Mix in softened butter, nutmeg, cinnamon, vanilla extract, and a pinch of salt until fully combined.
05 - Cover and refrigerate the ganache for at least 2 hours, until it is firm enough to scoop.
06 - Scoop out portions of chilled ganache using a teaspoon or melon baller, rolling each into a 1-inch ball. Place on a parchment-lined baking tray.
07 - Return the tray to the refrigerator for 30 minutes to allow the truffles to firm up.
08 - Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water or in short microwave bursts, stirring until smooth.
09 - Dip each chilled ganache ball in the melted dark chocolate using a fork, allowing any excess to drip off, then place them back on the parchment tray.
10 - Optional: Dust the tops with ground nutmeg or cinnamon before the chocolate sets. Allow truffles to set at room temperature or briefly chill to firm the chocolate shell.

# Expert Advice:

01 -
  • Secretly, the touch of eggnog elevates these truffles above anything you'd find in a candy shop.
  • The recipe feels impressively festive but is secretly straightforward—even a few small stumbles add to their homemade charm.
02 -
  • One time I rushed the chilling and my ganache turned into goo—get it really cold for easy rolling.
  • I discovered using a fork for dipping keeps the truffles neater and saves you from messy fingers.
03 -
  • Let your ganache chill at least two hours for a neat roll—less time equals sticky hands and lumpy truffles.
  • Tempering the dark chocolate gives a shiny, snappy coating that never blooms.

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