These eggnog truffles will sweeten your holiday season. This simple recipe only needs three ingredients and is fructose- and gluten-free. The significant taste makes them a delicacy that no one can resist.
Break half of the couverture (4.95 oz / 140 g) into small pieces and put them in a mixing bowl.
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.
Pour the white chocolate mixture into a squeezing bottle. Let it cool down for 15 minutes (or until it reaches 77 °F // 25 °C) in the fridge.
Filling the chocolate hollows
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).
Sealing the chocolate hollows
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 (squeeze bottle, syringe, or dropper).
Place the sealed chocolates in the refrigerator for 30 minutes until firm.
Coating and decorating the truffles
Use the already melted chocolate from the sealing for the coating.
Prepare a cooling grid or wax paper to place the chocolates to dry.
Now, one by one, take the chocolates, dip them into the tempered chocolate coating and then carefully lift them out.
Let the excess chocolate drip off briefly and place them carefully on the cooling grid or wax paper.
While the chocolate coating is still soft and moist, you can decorate your eggnog pralines with holiday sprinkles according to your taste.
Once the chocolate coating is solid and your pralines are ready.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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