Christmas Week: Eggnog Truffles

The recipe Christmas Week: Eggnog Truffles can be made in roughly 1 hour and 25 minutes. This gluten free recipe serves 18 and costs 34 cents per serving. One serving contains 175 calories, 2g of protein, and 10g of fat. 36 people found this recipe to be yummy and satisfying. It will be a hit at your Christmas event. It works well as a beverage. This recipe from Crumb requires butter, dark rum, white chocolate chips, and ground almonds. Overall, this recipe earns an improvable spoonacular score of 3%. Try Eggnog Truffles, Eggnog Truffles, and Eggnog Truffles for similar recipes.

Servings: 18

Preparation duration: 80 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium heat-proof bowl set over a pan of simmering water, melt the white chocolate chips. Add the heavy cream, butter, dark rum and nutmeg, and whisk together until the mixture is thick and smooth.Cover the bowl tightly with plastic wrap and chill until firm enough to scoop, about 1 hour.Line a baking sheet with parchment paper, and dust your hands with a little icing sugar.Scoop heaping teaspoons of truffle mixture and roll into balls, dusting your hands with more icing sugar as needed. If you find the ganache is getting too soft to roll easily, transfer it to the freezer for 5-10 minutes to firm up again.Using a fork, dip the truffles into the melted white chocolate, and place on the prepared baking sheet. (Or, if you prefer a more low-maintenance option, roll the truffles in a thin layer of ground almonds instead.)Place the finished truffles in the freezer for 10-15 minutes to firm up, then transfer to an airtight container and refrigerate for up to 1 month.

 

Step by step:

1. In a medium heat-proof bowl set over a pan of simmering water, melt the white chocolate chips.

2. Add the heavy cream, butter, dark rum and nutmeg, and whisk together until the mixture is thick and smooth.Cover the bowl tightly with plastic wrap and chill until firm enough to scoop, about 1 hour.Line a baking sheet with parchment paper, and dust your hands with a little icing sugar.Scoop heaping teaspoons of truffle mixture and roll into balls, dusting your hands with more icing sugar as needed. If you find the ganache is getting too soft to roll easily, transfer it to the freezer for 5-10 minutes to firm up again.Using a fork, dip the truffles into the melted white chocolate, and place on the prepared baking sheet. (Or, if you prefer a more low-maintenance option, roll the truffles in a thin layer of ground almonds instead.)

3. Place the finished truffles in the freezer for 10-15 minutes to firm up, then transfer to an airtight container and refrigerate for up to 1 month.

Nutrition Information:

covered percent of daily need