The Perfect Holiday Treat - Homemade Eggnog Truffles

These eggnog truffles will sweeten your holiday season. The authentic eggnog flavor makes them a delicacy that no one can resist.

Eggnog truffles take time to make, but it's not complicated. If you want, you can use a homemade advocaat egg liqueur as a filling.

Another benefit of this simple recipe is that you only need three ingredients to make and that it's fructose- and gluten-free. Yey! 

Since I also use these delicious chocolates as a small gift for my neighbors, friends, and relatives, or as a hostess gift, I create a triple quantity of these delicacies. 

In this recipe, I use pre-made chocolate hollow spheres for simplicity. 

Jump to:

• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• 📖 Recipe
• 🤎 You might also like
• ⛑️ Food Safety
• 💬 Comments

🥘 Ingredients

• 21 Pre-made White Chocolate Hollow Spheres (One-Inch Balls)
• 9.9 oz (280 g) White Chocolate Coating (Couverture)
• 4.75 fl oz (140 ml) Eggnog (Homemade Egg Liqueur or Store bought Advocaat)
• 1 tablespoon (21 g) Glucose
• Chocolate Sprinkles for Decorating

At PrimeChocolate, you can buy these pre-made chocolate hollow spheres and save 10 % with the coupon code ThankYouNora

What's the BEST chocolate to use when making truffles?

Use pure chocolate, the kind sold in 4 ounce bars. Do not use chocolate chips. The higher the quality chocolate you use the better your truffles will taste. 

Source: ladybehindthecurtain.com

🍽 Equipment

• Waterbath (for melting the couverture) or a Candy Melts Pot
• Pot
• Cooling Rack
• Dipping Tools
• Squeeze Bottle
• Egg Whisk
• Mixing Bowl

🔪 Instructions

Preparing the white chocolate eggnog ganache 

Break half of the couverture (4.95 oz / 140 g) into small pieces and put them in a mixing bowl. If you didn't buy a white chocolate bar, but use white chocolate drops, you can put them into the bowl as they are. The important thing here is that the chocolate pieces are not too big. 

Now heat the eggnog in a pot (do not boil!) and empty it over the chocolate pieces. Let it sit for two minutes, and then stir the mixture with a whisk until smooth. 

Add the glucose and mix well until dissolved.

Pour the white chocolate mixture into a squeeze bottle. Let it cool down for 15 minutes (or until it reaches 77 °F // 25 °C) in the fridge. This way, you can start filling the hollow spheres much easier than if you have to decant the already cooled-down white chocolate eggnog mixture beforehand. 

Filling the chocolate hollows

Now fill the hollow spheres with the white chocolate eggnog ganache until just below the rim. Afterward, put them into the fridge for several hours (about 8 hours). 

I try to schedule this so that I can do this before going to bed. That way, the ganache has all night to set. The following morning I continue with the sealing and later with the coating. 

Sealing the chocolate hollows

Now it's time to seal the hollow spheres. Although there is a separate utensil, a so-called closure plate you can manage without it. I took a disposable syringe because I did not have such a sealing plate at that time. A dropper or small squeeze bottle works fine as well. 

Now melt the remaining couverture in a water bath. Take the cooled hollow spheres out of the fridge and seal them with your chosen sealing tool. 

Then place the sealed chocolates in the refrigerator for half an hour until firm.

Coating and decorating the truffles

Since there is enough melted chocolate leftover from closing, you can use it for the coating too. 

Before starting the coating, prepare a cooling grid to place the chocolates to dry. If you don't have a cooling grid, place the truffles on parchment paper after coating. Since I am using a cooling grid at home, I place parchment paper underneath the cooling grid to minimize the mess.

You'll get the best result when the chocolate coating has a temperature of 82.4 - 84.2 °F (28-29 °C). Each type of chocolate has its melting, crystallization, and working temperature. You should pay attention to this if you do not want to be frustrated with the chocolate coating. 

Now, one by one, take the chocolates, dip them into the tempered chocolate coating and then carefully lift them out.

I recommend using a chocolate lifter for this purpose. It makes the job very easy. 

Let the excess chocolate drip off briefly and place them carefully on the cooling grid. Do so for each chocolate. While the chocolate coating is still soft and moist, you can decorate your eggnog truffles with holiday sprinkles according to your taste. Once the chocolate coating is solid, your truffles are ready.

More eggnog /advocaat / egg liqueur recipes for you to try:

• Linzer Cookies with Egg Liqueur
• Snowball Cocktail
• Potato Flour Cake with Eggnog
• French Press Eggnog Coffee
• Advocaat Egg Liqueur Bites
• Boozy Eggnog Milkshake
• Stracciatella Egg Liqueur Milkshake
• Egg Liqueur Parfait
• Eggnog Fudge (created by onehotoven.com)

Enjoy your eggnog white chocolate morsels

Enjoy those simple holiday treats with a delicious cup of your favorite holiday drink and some good Christmas music! 

Fancy another delicious truffle recipe? Then check out my milk chocolate truffles, filled with homemade salted caramel! You'll love it!

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 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

See more guidelines at USDA.gov.