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