Eggnog Truffles
Eggnog Truffles 2 cups granulated sugar ¾ cup eggnog ½ cup unsalted butter 1 tsp. rum extract 1 tsp. nutmeg 1 cup marshmallow cream 3 cups white morsels White melting wafers Nutmeg for garnish if desired In large bowl, add white chocolate morsels and marshmallow cream. Set aside. In large pot over medium heat, bring sugar, eggnog and butter to a boil, stirring frequently. Boil for 2 minutes (rolling boil). Pour mixture into bowl with morsels. Allow to sit 3 minutes to soften chocolate and cream. Stir until completely melted and incorporated, making sure to scrape bottom of bowl to get all morsels that might be stuck. Refrigerate for 4-6 hours or overnight to set mixture. When set, use cookie scoop to make evenly sized scoops. Roll each scoop into ball and place on cookie sheet lined with parchment paper. If needed, rub hands with powdered sugar to prevent sticking. Melt wafers in chocolate melting pot or double boiler. I do not recommend using the microwave because you will have to heat it too many times and the wafers will burn before using it all. Line flat surface with parchment paper for drying or use cookie sheet again. Drop truffle into melted chocolate and use fork to roll ball to coat completely and then lift out, tapping excess chocolate off. Set onto prepared parchment paper. Immediately sprinkle with tiny pinch of nutmeg or sprinkles. Repeat for remaining truffles. Allow to shell set completely. They will last longer if stored in fridge, but it’s not necessary. Serve cold if desired for a true eggnog feel and enjoy! (They tasted just fine at room temperature though.)
Eggnog Truffles 2 cups granulated sugar ¾ cup eggnog ½ cup unsalted butter 1 tsp. rum extract 1 tsp. nutmeg 1 cup marshmallow cream 3 cups white morsels White melting wafers Nutmeg for garnish if desired In large bowl, add white chocolate morsels and marshmallow cream. Set aside. In large pot over medium heat, bring sugar, eggnog and butter to a boil, stirring frequently. Boil for 2 minutes (rolling boil). Pour mixture into bowl with morsels. Allow to sit 3 minutes to soften chocolate and cream. Stir until completely melted and incorporated, making sure to scrape bottom of bowl to get all morsels that might be stuck. Refrigerate for 4-6 hours or overnight to set mixture. When set, use cookie scoop to make evenly sized scoops. Roll each scoop into ball and place on cookie sheet lined with parchment paper. If needed, rub hands with powdered sugar to prevent sticking. Melt wafers in chocolate melting pot or double boiler. I do not recommend using the microwave because you will have to heat it too many times and the wafers will burn before using it all. Line flat surface with parchment paper for drying or use cookie sheet again. Drop truffle into melted chocolate and use fork to roll ball to coat completely and then lift out, tapping excess chocolate off. Set onto prepared parchment paper. Immediately sprinkle with tiny pinch of nutmeg or sprinkles. Repeat for remaining truffles. Allow to shell set completely. They will last longer if stored in fridge, but it’s not necessary. Serve cold if desired for a true eggnog feel and enjoy! (They tasted just fine at room temperature though.)
Recipe adapted from shugarysweets.com.
