Best Eggnog Truffles Recipes

EGGNOG TRUFFLES

Steps:

• 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
• 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
• 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
• 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

EGGNOG TRUFFLES

Steps:

• In a small bowl, cream together cream cheese, powdered sugar, nutmeg, and rum extract.
• In a microwave safe bowl, melt 1/2 lb (8 oz) of the white chocolate for 30 seconds. Remove from microwave, stir, and repeat in 30 second intervals until the chocolate is completely smooth.
• Add the chocolate mixture to the cream cheese mixture and beat until smooth.
• Refrigerate for about 2 hours or until chilled and slightly more firm.
• Melt the remaining chocolate.
• Remove the cream cheese and chocolate mixture from the fridge, and roll into one-inch balls. Roll each ball in the white chocolate, and place on a wax-paper lined cookie sheet.

EGGNOG TRUFFLES

Steps:

• Melt 8 oz of the chocolate as directed on the package. Beat cream cheese, sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate and beat until well mixed. Cover.
• Refrigerate 4 hours or until firm. Shape into 24 (approx 3/4 inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip.
• Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate in a small microwavable bowl on medium 1 1/2 minutes, stirring after one minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat until all truffles are dipped.
• Refrigerate 1 hour or until chocolate is set.
• Store truffles in refrigerator up to one week.

EGGNOG TRUFFLES

Steps:

• Melt white choclate in a glass bowl according to package directions.
• Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
• Add rum and nutmeg, stirring just until blended.
• Cover and freeze at least 2 hours.
• Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.
• Using 2 small spoons, shape mixture into 1 inch balls.
• Quickly roll in pecans.
• Place on wax paper-lined jellyroll pan; cover and freeze until firm.
• Melt candy coating accoring to package directions.
• Remove truffles from freezer; reshape into balls, if necessary.
• Using two forks, quickly dip each truffle into melted coating.
• Place on wax paper to harden.
• Store truffles in freezer up to one week.

EGGNOG TRUFFLES

Steps:

• 1. Gather your ingredients
• 2. Melt white chocolate in a glass bowl according to package directions. Add powdered sugar, butter, and eggnog; stir gently until mixture is smooth. Add rum and nutmeg, stirring just until blended. Cover and freeze at least for 2 hours.
• 3. Let truffle mixture stand at room temperature 3 to 5 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1" balls. Quickly roll in pecans. Place on wax paper; cover and freeze again until firm.
• 4. Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Using two forks, quickly dip each truffle into melted coating. Grate nutmeg on top if you like. Drop on to wax paper to dry. Store truffles in freezer up to one week. ----Makes 2 dozen or can make 3 dozen if you shape the truffles even smaller bite size.
• 5. I made these truffles for my cookie exchange that I had on 12/9/12. I decided to try placing them in plastic trays designed for a dozen of mini muffins, as you can see it worked perfectly.

EGGNOG TRUFFLES

Steps:

• Bring a large saucepan of water to a simmer over medium heat. Set a heatproof bowl over the water (do not let the bowl touch the water). Add the egg yolks, granulated sugar, cinnamon, nutmeg, rum and vanilla. Whisk to combine, then cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely.
• Add the confectioners' sugar to the egg mixture. Beat with a handheld mixer until thoroughly combined. With oiled hands, roll the mixture into 3/4-inch balls. Roll the balls in gold sugar. Serve at once.

EGGNOG TRUFFLES

Steps:

• 1. Melt 8 oz. white chocolate in a microwave safe measuring cup. 1 minute. Stir until smooth. In a mixing bowl add cream cheese, powder sugar, 1/4tsp. nutmeg, cinnamon, and rum extract. Beat with a mixer, add melted chocolate beat until smooth. Cover and chill for 4 hours.
• 2. Shape into 1" balls, place on waxed paper, chill until ready to dip.
• 3. Melt 4 oz. white chocolate in microwave safe bowl for 1 minute, stir, nuke for 30 seconds more. Stir. Using a fork dip 1 truffle at a time into white chocolate. Place on wax paper. Use a toothpick to cover fork marks. Sprinkle with nutmeg.
• 4. Repeat with remaining truffles, one at a time. *when dipping, do so in two separate batches the chocolate will harden up with the cold truffles. If this happens just reheat the chocolate and continue dipping.
• 5. After all truffles are dipped. Chill for 1 hour.

NO BAKE EGGNOG TRUFFLES

Steps:

• In a medium saucepan, over medium heat, whisk heavy cream and granulated sugar. Simmer until bubbles form around the edges.
• Add butter, chocolate and flavoring and stir until melted. Remove from heat and whisk until smooth. Allow to cool.
• Using an electric mixer combine cooled ganache and ½ cup confectioner's sugar, at a time, until thickened.
• Scoop mixture into mini baking cups and sprinkle with nutmeg. Chill for at least one hour before serving.