Delicious Sweet Eggnog Truffles for Your Holiday Gatherings
Indulge in Sweet Eggnog Truffles, no-bake delights combining creamy white chocolate, marshmallow fluff, rum extract, and nutmeg for a festive treat.
Equipment
- Medium saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- microwave or double boiler
Ingredients
Truffle Filling
- 1 cup Eggnog use regular, full-fat for best results
- 1 cup Sugar can substitute with a sugar alternative
- 1/2 cup Butter unsalted butter preferred
- 1 cup Marshmallow Cream homemade marshmallow can be used as a substitute
- 2 cups White Chocolate Morsels opt for quality brands like Ghirardelli
- 1 teaspoon Rum Extract replace with vanilla extract if needed
- 1 teaspoon Nutmeg freshly grated is recommended
Coating
- 2 cups White Chocolate Wafers melting chocolate for smooth finish
Instructions
Make Sweet Eggnog Truffles
- In a medium saucepan, combine sugar, eggnog, and softened butter. Boil for 2 minutes to concentrate the delicious flavors. Stir occasionally to prevent sticking.
- Remove from heat and stir in the rum extract and nutmeg. Fold in the marshmallow cream and white chocolate morsels until everything is melted and blended to a silky smooth consistency.
- Pour the mixture onto a parchment-lined baking sheet. Refrigerate for 1-2 hours until firm yet pliable.
- Cut chilled mixture into 1-inch pieces, then quickly roll them into balls using your hands. Freeze for 1 hour.
- Melt white chocolate wafers according to the package directions. Use a microwave or double boiler.
- Dip the frozen truffles into the melted white chocolate, allowing excess to drip off. Sprinkle a dash of nutmeg on top before placing them back in the fridge for 30 minutes until set.
Notes
Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Allow frozen truffles to sit at room temperature before serving.