But not just any truffles, these are the now legendary Christmas Truffles (although, as Scrooge, after he changed, proclaimed that he would keep Christmas in his heart all year round... And he was as good as his word, so maybe he had his housekeeper make up a batch in the middle of summer just to inspire a little Christmas magic in July... But I digress).
These are now my GOTO Christmas Cookie. Soft center (think fudge), with a thin coating of white chocolate. But best of all, this has the unmistakable tastes of that seasonal beverage... EGG NOG.
Please note, the photos are of chocolates made in a chocolate mold. Not very difficult to do, but I usually make these in a round truffle shape. The day I made a dozen "fancy" chocolates I also made 3 dozen small half golf ball sized and shaped truffles. Unfortunately, I did not get any photos of them. So you will just need to imagine the molded chocolates as round easier to make truffles.
I took these to an after church event and they flew off the shelf. By far the most popular of the holiday chocolates I made.
And really, Yo Ho Ho and a Tablespoon of RUM... What's not to love.
Easy to make, no bake and delicious!
EggNog White Chocolate Truffles
- 1/3 Cup EggNog
- 1/4 Cup (1/2 a Stick) Butter
- 1 TBS Rum (Clear Rum so that the Rum Does not Affect Color)
Note: Can substitute 1 tsp Rum Flavoring
- A large Pinch Netmeg
- 1 Bag (12 Ounces) White Chocolate Chips
- 1 Cup Powdered Sugar
- 12 Ounces White Chocolate Candy melt
Note: I LOVE Ghirardelli brandy Candy Melts for this, or
Can substitute White Almond Bark
- Line large baking sheet with waxed paper; set aside.
- Combine eggnog, butter, rum and nutmeg in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add white chocolate chips; continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or until firm.
- Dust hands with powdered sugar. Shape mixture, working quickly, into 1-inch balls. Truffle mixture will be soft. Repeat dusting hands with powdered sugar to make shaping easier, if necessary. Place balls onto prepared baking sheet; refrigerate at least 1 hour until firm.
- Melt candy coating in deep 1-quart saucepan over low heat; stir 8-10 minutes or until smooth. Remove from heat; cool 10 minutes.
- One ball at a time, Skewer Half way into a ball with a Toothpick. Dip 4/5ths of the balls into the white chocolate (Just a little bit not covered). Hold out of the melt for 15 seconds until the melt starts to harden a little. Place on the waxed paper and remove toothpick. Just a bit of the chocolate will run forming a "foot" circle of chocolate under the ball. Repeat with remaining Balls,
- By the time you finish the balls, reatrting at the first ball you did, holding the ball by it's "Foot", dip the top (the 1/5th of the ball not covered in white chocolate) in the candy melt. Return to the waxed paper, foot side down. Repeat with remaining balls
- Let cool 30 minutes.
- Store refrigerated in container with tight-fitting lid up to 2 weeks.
- Serve Room temperature and ENJOY!
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