Eggnog Truffles
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Rich and creamy Eggnog Truffles – easy to make and perfect for holiday parties and neighbor gifts!
Enjoy making and eating homemade candy and fudge? Peanut Butter Fudge, Chocolate Covered Cinnamon Bears, and Christmas Fudge.
In 36 hours I plan to have a decorated tree, stockings hung, wreath on the door, and at least 45 million pictures on my iPhone of two little babes surrounded by twinkle lights. #thankyoupinterest I will be retrieving the rest of my winter clothes from the garage pronto because I hear it is supposed to snow back home. Prettttty much every day for the next week in fact.
I also plan to make a batch of these hot fudge stuffed chocolate chip cookies, this salted caramel shortbread (ohmagosh YES.) and another loaf of that mouthwatering gingerbread with cream cheese frosting.
I NEED.
If you are planning on attending a holiday party this year, you really should consider these eggnog truffles as your gift to everyone. Actually don’t consider. Just do it. They’re so easy to make, rich and creamy-licious, and so purrrrdy when you drizzle a little extra white chocolate on top.
Everyone will think you special ordered them!
Careful, they may expect them every year from here on out.
Eggnog Truffles
Ingredients
- 2 ½ cup white chocolate chips, divided
- 4 ounces cream cheese, softened
- 1/3 cup eggnog
- ⅓ cup powdered sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon rum flavoring , (found with the extracts, optional)
- additional white chocolate and edible glitter for decorating (optional)
Instructions
- Melt 1 1/2 cups chocolate chips. Add cream cheese, eggnog, powdered sugar, nutmeg, rum flavoring and mix until smooth. Cover tightly and chill for 2-3 hours or until firm.
- Shape mixture into 1-inch balls and place on a parchment-lined baking sheet. Melt remaining chocolate chips.
- Stick a toothpick or fork into one of the balls, dip into the melted chocolate (you can use a spoon to help get the chocolate completely coated), tap off excess chocolate, and place back on baking sheet. Repeat with remaining balls.
- Chill for 30 minutes. Serve immediately or store chilled in an airtight container up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from here.
Followed the recipe exactly as stated and ended up with a runny mess that didn’t solidify. Don’t know where I went wrong or even how to save it, now.
Followed exactly but was more like slip. Searched for other recipes online and found identical other than the icing sugar. The others called for 2 1/2 cups of icing sugar. I added another two cups and they were perfect!
I’m very confused about this recipe. I’m doing this for Christmas spirit. I followed the recipe exactly, and my mixture has been in the fridge for 3 hours, and it’s a sticky mess. I can’t form these into balls. What was unclear, was you said “melt the chocolate” you didn’t say double boil, or microwave, or however. But you continued to say “add the ingredients”. For reference, I did a double boil to warm the chocolate, and when I added the ingredients as you said, it was all clumpy. So…. So many things were very unclear about this recipe. I hope I can save it. But I’m doubtful.
I’m sorry you had this issue and things were confusing. Your cream cheese could have been too soft or maybe it was over mixed causing the cream cheese to become runny resulting in more liquid in the dough. You can try putting the dough in the freezer, keeping an eye on it, or laying it evenly on a baking sheet so it’s thinner and will set more quickly. As for the way you melt the chocolate, it shouldn’t matter, microwave and the stove top are my go to’s but as long as it’s smooth, it should work just fine. I hope sticking it in the freezer helps and next time is a bit easier for you to make 🙂