Delicious
Prepare them with homemade eggnog - these alcoholic
![Delightful eggnog chocolates - covered with a thin layer of chocolate and rolled in Criollo cocoa powder.](https://combinegoodflavors.com/wp-content/uploads/2022/10/eggnog-truffles-APC_0954-scaled.jpg)
Perfect as a small hostess gift, but also if you want to please friends, family, or neighbors.
We use pre-made dark chocolate hollow spheres for this chocolate
More chocolate candy recipes:
- Homemade dark chocolate cinnamon truffles
- Milk chocolate salted caramel truffles
- Matcha green tea truffles
- Homemade Baileys chocolates
- Orange marmalade truffles
- Salted caramel Baileys balls
- Biscoff truffles
Jump to:
🥘 Ingredients
- Eggnog or heavy cream for dissolving the glucose.
- Glucose - prolongs the shelf life of the ganache and prevents the sugar from crystallizing.
- Eggnog - homemade or store-bought.
- White chocolate chips - for the yummy ganache.
- Dark chocolate hollow spheres
- Dark chocolate for sealing and rolling - use high-quality chocolate in order to ensure the best possible flavor.
- Criollo cocoa powder for rolling
- Optional: Add a teaspoon of ground nutmeg to the Criollo cocoa powder for a more Christmassy touch.
See the recipe card for quantities.
At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora
🔪 Instructions
Step 1 - Egg liqueur ganache
To make the chocolate
Now heat the mixture in the microwave to a maximum of 82.4 °F // 28 °C to dissolve the glucose.
In a second bowl, dissolve the white chocolate in the microwave (on the lowest setting, 3x20 sec) or using a water bath. Make sure that the temperature does not rise above 89.6 °F // 32 °C.
Now mix the glucose mixture with the melted white chocolate, let it cool to 80.6 °F // 27 °C and then add the remaining
Step 2 - Fill the hollow spheres
Here comes the nice part of filling the hollow sphere.
First, place the foil with hollow spheres on the countertop and remove the lid so you can get started immediately.
Take a tall container and put the piping bag into it. This way, you have both hands free, and it's easier for you to fill it.
Now empty the white chocolate mixture into the piping bag and fill the hollow spheres with the ganache just below the rim.
Fill the white chocolate ganache into a piping bag.
Fill the chocolate hollow spheres just below the rim.
To ensure no air spaces, fill slowly and gently shake again at the end. This way, you can quickly see whether you should add some ganache to one or the other praline or not.
Allow the filled hollow spheres to crystallize overnight in the refrigerator, preferably for 24 hours.
Step 3 - Seal the pralines
The next day begins with tempering the chocolate. You can do this by using a water bath or a tempering device.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C // 104 °F, dark chocolate 50 °C // 122 °F.
Pour a small amount of the melted chocolate into a piping bottle or a piping bag, and seal the chocolate hollow sphere openings with a small chocolate dot. Shake gently so that the chocolate can spread.
Place the sealed chocolates in the refrigerator for 15 minutes to allow the chocolate to set.
Step 4 - Coating the chocolates
For coating, you'll need the following:
- the already-tempered chocolate,
- disposable gloves,
- and a loaf pan with cocoa powder for coating. Add a teaspoon of ground nutmeg if you fancy.
Arrange everything so that you don't have a long way to go.
- Take 2-3 chocolates in one hand and dip the fingers of the other hand into the tempered chocolate.
- Roll the chocolates between your hands and cover them with the chocolate.
- Then, drop the chocolates into the loaf pan with the cocoa powder.
- Swirl the mold back and forth briefly, so the chocolates are covered with cocoa powder. Now move on to the next set of chocolates.
Once you're done coating and rolling, set out the appropriate number of paper chocolate molds.
The easiest way to remove the excess cocoa powder from the truffles is to swirl them in a close-mesh sieve.
Divide the finished truffles between the cups and store them in an airtight container.
Your delicious egg liqueur truffles are ready to be eaten.
🥜 Substitutions
You can replace glucose 1:1 with honey. It is essential to use liquid honey; otherwise, crystals will form in the ganache.
Furthermore, do NOT use organic honey, but industrial honey instead; otherwise, it quickly leads to mold.
🍽 Equipment
- Water bath or tempering device
- Several small mixing bowls
- Thermometer
- Piping bag
- Squeeze bottle
- Disposable gloves
- Loaf tin - for rolling the chocolates
- Close-meshed sieve
- Paper chocolate cups
🌡 Storage
Pralines like it cool, but not damp and cold. Therefore, the optimum storage temperature is 62.6 °F // 17 °C. The finished chocolates will last for up to three months at this temperature.
At room temperature, the shelf life is one week.
💭 Top tip
There are always remnants of melted chocolate in the squeeze bottle.
To remove these remnants easily and not waste the precious chocolate at the same time, use the following trick:
Place the squeeze bottle in the fridge. Once the chocolate in the bottle becomes solid, squeeze it to release the chocolate. Then add the hardened chocolate pieces to the rest of the melted chocolate.
Super easy and helps you not to waste precious chocolate.
💚 Variations
An absolutely divine variation on these truffles, are our eggnog truffles dipped in white chocolate, sprinkled with chocolate sprinkles and a good dose of
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Eggnog Truffles with white Chocolate
Equipment
- Water bath or tempering device
- small mixing bowls
- Thermometer
- Disposable gloves
- Loaf tin for rolling the chocolates
- Paper chocolate molds
Ingredients
- ¼ cup Eggnog or heavy cream for dissolving the glucose.
- ⅔ tablespoon Glucose
- 3 ¼ tablespoon Eggnog
- 1 cup White chocolate chips
- 15 Hollowed chocolate spheres
- ¾ cup Dark chocolate couverture
- Criollo cocoa powder
Optional
- 1 teaspoon Ground nutmeg for rolling
Instructions
Step 1 - Egg liqueur ganache
- Weigh the glucose in a bowl and add heavy cream or eggnog.⅔ tablespoon Glucose, ¼ cup Eggnog
- Heat the mixture in the microwave to a maximum of 82.4 °F // 28 °C to dissolve the glucose. This takes about 20 seconds on the lowest setting.
- In a second bowl, dissolve the white chocolate in the microwave (on the lowest setting, 3x20 sec) or using a water bath. Make sure that the temperature does not rise above 89.6 °F // 32 °C.1 cup White chocolate chips
- Mix the glucose mixture with the melted white chocolate, let it cool to 80.6 °F // 27 °C, and then add the remaining eggnog.¼ cup Eggnog, ⅔ tablespoon Glucose, 3 ¼ tablespoon Eggnog, 1 cup White chocolate chips
Step 2 - Fill the hollow spheres
- Place the foil with hollow spheres on the countertop and remove the lid.15 Hollowed chocolate spheres
- Take a tall container and put the piping bag into it.
- Empty the white chocolate mixture into the piping bag and fill the hollow bodies with the ganache just below the rim.
- To ensure no air spaces, fill slowly and gently shake again at the end.
- Allow the filled hollow spheres to crystallize overnight in the refrigerator, preferably for 24 hours.
Step 3 - Seal the pralines
- The next day starts with tempering the chocolate. You can do this by using a water bath or a tempering device.¾ cup Dark chocolate couverture
- Pour a small amount of the melted chocolate into a piping bottle or a piping bag, and seal the chocolate hollow sphere openings with a small chocolate dot.
- Shake gently so that the chocolate can spread.
- Place the sealed chocolates in the refrigerator for 15 minutes to allow the chocolate to set.
Step 4 - Coating the chocolates
- Fill a loaf pan with Criollo raw cocoa powder for coating the chocolates. Optionally, you can add grated nutmeg.Criollo cocoa powder, 1 teaspoon Ground nutmeg
- Take 2-3 chocolates in one hand and dip the fingers of the other hand into the tempered chocolate.
- Roll the chocolates between your hands and cover them with the chocolate.
- Then, drop the chocolates into the prepared loaf pan with the cocoa powder.
- Swirl the mold back and forth briefly, so the chocolates are covered with cocoa powder. Now move on to the next set of chocolates.
- Once you're done coating and rolling, set out the appropriate number of paper chocolate molds.
- Remove the excess cocoa powder from the truffles by swirling them in a close-mesh sieve.
- Divide the finished truffles between the molds and store them in an airtight container.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Elizabeth
Love truffles, these sound delicious! Thanks for the recipe!
Nora
Thank you, Elizabeth!
Gloria
Perfect for all holiday parties. You can't buy these in the store. Great as a food gift too.
Nora
Thank you, Gloria! Yes, I make homemade truffles every year as a small gift for our neighbors, friends and relatives.
Giangi Townsend
I love truffles, and I must give your fantastic recipe a try. Yummy!!! Mouthwatering more like it. Thank you for your recipe
Nora
Thank you, Giangi! Please let me know how they turned out!
Andrea
These eggnog truffles are so delicious! Perfect for enjoying during the holidays. SO good!
Nora
Thank you so much, Andrea! I'm glad to hear you enjoyed them!
Debra
So decadent and delicious...I'm going to make this my signature holiday party dish to bring to all the potlucks.
Nora
Thank you, Debra! I am so happy you liked them!