Irresistible Eggnog Truffles Recipe: 12 Days of Bliss

Name: Irresistible Eggnog Truffles Recipe: 12 Days of Bliss
Prep time: 20 min
Cook time: 5 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1/2 cup heavy cream; 8 oz white chocolate, chopped; 2 tbsp unsalted butter; 1 tsp vanilla extract; 1/2 tsp ground nutmeg; 1/4 tsp cinnamon; 1/8 tsp rum extract (optional); 8 oz white chocolate (for coating); Extra nutmeg for dusting

By:

Christina R. Jones

July 17, 2025

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There’s nothing that screams “holiday magic” quite like the first bite of these creamy eggnog truffles. I still remember the Christmas Eve when my Aunt Lorraine surprised us with a tin of these snow-dusted beauties – one taste of that rich, spiced white chocolate ganache and I was hooked. Now? They’re my non-negotiable holiday tradition. The velvety centers melt like winter snowflakes on your tongue, bursting with real eggnog flavor (none of that artificial stuff!). What makes them extra special? That nostalgic nutmeg dusting that takes me right back to childhood Christmases. Pro tip: make double batches – these disappear faster than wrapping paper on December 25th!

Why You’ll Love These Eggnog Truffles

Listen, I’m not exaggerating when I say these truffles will become your holiday MVP. Here’s why:

Effortless elegance: No oven required – just melt, mix, and roll. Even my kitchen-disaster-prone cousin can make these!
Instant holiday vibes: That spiced eggnog flavor hugging creamy white chocolate? Pure December in a bite.
Gifting gold: Tucked in pretty boxes, they outshine any store-bought treat. (Pro tip: neighbors suddenly become very friendly!)
Crowd magnet: Watch grown adults turn into giddy kids when the truffle tray comes out. Every. Single. Time.

Seriously, these little snowballs might just upstage your Christmas tree.

Ingredients for Eggnog Truffles

Grab these simple ingredients – each one plays a starring role in creating that perfect eggnog magic. I learned the hard way: cheap white chocolate makes grainy truffles, so splurge on the good stuff! Here’s what you’ll need:

1/2 cup heavy cream – The base for our luxuriously smooth ganache
8 oz high-quality white chocolate, chopped – I swear by Ghirardelli or Callebaut for this
2 tbsp unsalted butter – Room temperature, please! Cold butter won’t blend properly
1 tsp pure vanilla extract – The real deal, not imitation
1/2 tsp freshly grated nutmeg – Trust me, pre-ground doesn’t compare
1/4 tsp cinnamon – Just enough for warmth without overpowering
1/8 tsp rum extract (optional) – My secret for that authentic eggnog kick
8 oz more white chocolate for coating – Because double the chocolate = double the joy
Extra nutmeg for dusting – That snowy finish makes them look straight from a bakery

See? Nothing too fancy – just pantry staples transformed into holiday magic. Now let’s make some truffles!

Equipment You’ll Need

No fancy gadgets required here – just a few trusty tools from your kitchen. These are my must-haves for truffle-making success:

Small saucepan – For heating that cream just right
Heatproof bowl – Your chocolate’s best friend for smooth melting
Whisk – Nothing beats the classic for silky ganache
Parchment paper – The nonstick hero for your truffle parade
Cookie scoop (1-inch) – My secret for perfectly even truffles
Double boiler (or microwave) – For gentle chocolate coating

That’s it! Now let’s get our hands deliciously messy.

How to Make Eggnog Truffles

Alright, let’s dive into the magic! These eggnog truffles come together in three simple stages – I promise it’s easier than untangling Christmas lights. Just follow these steps and you’ll be the holiday dessert hero in no time.

Preparing the Ganache

First, let’s make that dreamy eggnog ganache center. Heat your heavy cream in a small saucepan over medium-low until tiny bubbles form around the edges (about 3 minutes). Don’t let it boil – we’re going for “steamy bath” not “rolling boil” here! Pour the hot cream over your chopped white chocolate and butter in a heatproof bowl. Walk away for exactly 2 minutes – this patience test is crucial! When you return, whisk gently from the center outward until you’ve got a silky, smooth mixture. Stir in your vanilla and spices. Pro tip: Taste now and adjust nutmeg – it should whisper “eggnog” not shout “spice rack!”

Shaping and Chilling the Truffles

Now pop that bowl in the fridge for 2 hours – go wrap presents or watch a holiday movie. When the ganache firms up (it should feel like cold butter), scoop tablespoon portions and roll quickly between your palms. My trick? Keep a bowl of ice water nearby to cool your hands when they get too warm. Place each truffle on parchment-lined baking sheets, then freeze for 15 minutes. This quick chill makes the coating step SO much easier – no more melty disasters!

Coating and Finishing Touches

Time for the fancy white chocolate jacket! Melt your coating chocolate slowly – either in a double boiler or microwave in 15-second bursts, stirring between each. Too-hot chocolate equals lumpy truffles (been there!). Dip each chilled truffle using two forks, letting excess chocolate drip off before returning to parchment. Immediately sprinkle with nutmeg – the chocolate sets fast! Let them harden completely at room temperature (about 30 minutes) before packaging or devouring. Warning: You may need to hide these from sneaky family members!

Eggnog Truffles - detail 1

Tips for Perfect Eggnog Truffles

After making dozens (okay, hundreds) of these truffles over the years, I’ve picked up some game-changing tricks that’ll save you from my rookie mistakes:

Speed is key when rolling – warm hands melt the ganache fast! I keep an ice pack nearby to cool my palms between truffles.
Room temp butter blends smoother – cold chunks in your ganache are the worst surprise after waiting 2 hours!
Store in layers with parchment between – nothing ruins holiday cheer like truffles stuck together in a chocolate clump.
Let coating set fully before moving – that tempting nutmeg dusting isn’t worth fingerprint-shaped dents.
For glossy shells, add a teaspoon of coconut oil to your coating chocolate – it gives that professional bakery shine.

Follow these and your truffles will outshine even the Christmas tree topper!

Variations and Substitutions

Want to put your own spin on these holiday treats? Here are my favorite easy swaps:

Chocolate lovers: Swap white for dark chocolate coating – that bittersweet crunch against the creamy eggnog center is divine.
Non-alcoholic version: Skip the rum extract and add an extra 1/4 tsp vanilla for kid-friendly truffles.
Spice it up: Add a pinch of cardamom or clove to the ganache for extra warmth.
Festive crunch: Roll the dipped truffles in crushed peppermint or toasted coconut instead of nutmeg.

See? Even the pickiest holiday guest will find their perfect truffle match!

Serving and Storing Eggnog Truffles

Here’s the beautiful thing about these truffles – they’re just as wonderful straight from the fridge as they are at room temperature! I personally love serving them chilled (about 30 minutes out of the fridge) when I want that satisfying “snap” from the white chocolate shell. But if you prefer that melt-in-your-mouth experience, let them sit on the counter for an hour first. Either way, arrange them on your fanciest holiday platter – mine always disappears fastest when I use my grandmother’s silver tray!

Storage is a breeze – just pop them in an airtight container between sheets of parchment paper (trust me, you don’t want chocolate towers stuck together!). They’ll keep beautifully in the fridge for up to 2 weeks, though in my house they never last more than 2 days! For longer storage, you can freeze them for a month – perfect for getting ahead on holiday baking. No need to thaw before serving, though I do like letting frozen ones sit for 5 minutes to take the chill off. One warning – if you leave them out too long in a warm kitchen, that gorgeous white chocolate coating might start to sweat, so keep them cool until showtime!

Nutritional Information

Here’s the scoop on what’s in these delightful bites (per truffle): about 95 calories, 6g fat, and 9g sugar. But let’s be real – we’re not counting calories at Christmas! Remember, these numbers are estimates – actual values change based on your exact ingredients and portion sizes. Enjoy responsibly… or not!

Frequently Asked Questions

I’ve gotten so many questions about these eggnog truffles over the years – here are the answers to the ones that pop up most often!

How long do these truffles stay fresh?

Stored properly in the fridge, they’ll keep for about 2 weeks – if you can resist eating them all sooner! The ganache actually gets better after a day or two as the flavors meld. For longer storage, freeze them for up to a month (though I’ve never managed to save any that long!).

Can I make these without alcohol?

Absolutely! Just skip the rum extract – the vanilla and spices give plenty of flavor on their own. Some folks even substitute vanilla bean paste for extra richness. These make perfect kid-friendly treats for holiday parties!

Why did my ganache turn out grainy?

Ah, the dreaded graininess usually means the chocolate got too hot or didn’t melt fully. Next time, make sure your cream isn’t boiling when poured over the chocolate, and let it sit that full 2 minutes before stirring. Cheap white chocolate can also cause this – splurge on the good stuff!

Help! My coating chocolate seized – what now?

Don’t panic! If your melted chocolate turns thick and clumpy, stir in a teaspoon of vegetable oil or shortening to smooth it out. Works like magic! And remember – microwave in short bursts and stir often to prevent overheating.

Share Your Holiday Creations

Nothing makes me happier than seeing your eggnog truffle masterpieces! Did you add a special twist? Snap a photo of your snow-dusted beauties and tag me – I live for those “Omg, made these!” messages. Your ratings and notes help other bakers too, so don’t be shy! Now who’s ready for seconds?