Christmas Month (Recipe of the Week): Eggnog Truffles

It's always better to start with dessert so to kick off our Christmas recipe month, I've chosen a simple dessert that also makes a great hostess gift, potluck option or "cookie" gift exchange.

Enjoy!
Stacy

Eggnog Truffles

Ingredients:

2 cups chopped white chocolate (or white chocolate chips)

1/8 teaspoon salt

4 tablespoons (2 oz) butter (room temperature)

1/3 cup eggnog

1/4 teaspoon nutmeg (plus some for garnish)

white chocolate candy coating (melting wafers)

1/4 cup powdered sugar

Directions:

In a medium bowl, combine the white chocolate, salt and butter.  Place the eggnog in a saucepan over medium high heat and bring to a simmer.  Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate.

Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps.  This is your ganache.

Add 1/4 teaspoon nutmeg to the ganache and whisk it in.  Once incorporated, taste and add more if desired.

Press a layer of cling wrap over the top of the ganache and refrigerate it until firm enough to scoop (at least 2 hours).

Use a small candy scoop to form the truffle mixture into 1 inch balls.  Roll the balls between your palms to round.  If they start to get sticky and melt, dust your palms with powdered sugar.  Place the rolled truffles on a foil covered baking sheet.

Melt the wafers in the microwave until fluid and free of lumps.  Use a spoon (or a skewer) and gently dip each truffle in the melted chocolate.  Let the excess drip back into the bowl and then place the truffle back on the foil covered baking sheet.  Dust with nutmeg!

Let them set at least 1 hour before serving (store in an airtight container in the refrigerator for up to 10 days).  Let them come to room temperature before serving.