Boozy Eggnog Truffles with Cocoa Powder Coating

Delicious eggnog truffles with white chocolate rolled in bittersweet Criollo raw cocoa powder. An absolute delicacy and perfect for the coming holiday season!

Prepare them with homemade eggnog - these alcoholic eggnog truffles will bring joy to you and anyone you want to gift this treat.

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 eggnog recipe, which significantly simplifies the preparation.

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
• 🔪 Instructions
• 🥜 Substitutions
• 🍽 Equipment
• 🌡 Storage
• 💭 Top tip
• 💚 Variations
• 📖 Recipe
• 🤎 You might also like
• ⛑️ Food Safety
• 💬 Comments

🥘 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 eggnog ganache, weigh the glucose in a bowl and add whipped cream or eggnog.

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 eggnog.

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.

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.

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.

1. Take 2-3 chocolates in one hand and dip the fingers of the other hand into the tempered chocolate.
2. Roll the chocolates between your hands and cover them with the chocolate.
3. Then, drop the chocolates into the loaf pan with the cocoa powder.
4. 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.

💚 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 eggnog.

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

⛑️ 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.