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Eggnog Truffles


Makes about 25

3/4 cup prepared eggnog
11 ounces bittesweet chocolate, chopped
3 tablespoons half-salted butter, cut into small cubes
2 tablespoons superfine sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Choose an eggnog that is thick enough to coat the back of a spoon. In a heavy saucepan heat the eggnog over medium heat almost to the boiling point, whisking constantly. Do not allow to boil. Immediately remove the saucepan from heat, turn heat down to low. Add the chocolate and the butter to the eggnog. Stir until chocolate is completely melted, returning to low heat if necessary. Pour this mixture into a mixing bowl and beat with an electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until the mixture is firm but malleable. In a small bowl, mix the superfine sugar with the nutmeg and cinnamon; set aside. Take 1 teaspoon of chocolate mixture and roll it into a ball, then roll it in the sugar mixture. Place the truffle in a candy cup. Repeat until all truffles are made. Store truffles in an airtight container in the refrigerator. Remove from refrigerator 15 minutes before serving.

Note: Translated from the French from "Le Guide Cuisine" magazine.

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Reviews of Eggnog Truffles:

1-5 of 6 reviews   Next >>

  Morgen Star in San Diego, CA  Dec 20, 2011
Would not make this again.
These truffles taste good but the chocolate mixture is too gooey. They were very difficult to make and do not hold their form. 5 stars

  nieesha in usa  Dec 16, 2011
Would make this again.
it was okish i would eat it again 2 stars

  ChefLisa in Ny  Nov 21, 2011
Would make this again.
They were good a little to much eggnog! 5 stars

  Chef Venom King in Mother's Womb  Nov 16, 2010
Would make this again.
Not too bad. I added a teaspoon of real vanilla extract to the recipe. 4 stars

  Tia in NY  Dec 10, 2009
Would make this again.
this recipe is absolutely horrible. They are disgusting 1 star

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