Eggnog Truffles




First we made Soft Pumpkin Molasses Cookies with Spiced Mascarpone Whipped Cream… and next, our love for holiday cookies continues with a special, adults-only recipe for Eggnog Truffles.

If you’re feeling stressed and perhaps, a bit overheated from all the holiday baking and cooking, this no-bake recipe is for you. All the classic flavors of eggnog are rolled up into these truffles, which—dare we say it—taste even better than the real thing. Plus, they’ve got a crunchy white chocolate coating, and soft, creamy inside that’s laced with rum for a delightfully boozy kick. Tis’ the season, so we promise not to look if you add an extra splash of rum (or two!).

The key to these Eggnog Truffles is real, 100% butter. Butter ensures these bite-sized morsels are everything a truffle should be: rich, velvety smooth and melt-in-your-mouth delicious.

With just eight ingredients, this seasonal recipe is simple to make and easy to prep ahead of time. Plus, it makes a ton of truffles (five dozen to be exact), and they’re perfect for sharing with family and friends. Add them to your holiday cookie tray or wrap up in a decorative box with ribbon to give as a thoughtful hostess or Secret Santa gift.

Most importantly, don’t forget the sprinkles! These bite-sized morsels are the perfect excuse to spread holiday cheer with colorful sprinkles. Decorative sugars, powdered sugar and ground nutmeg all make for festive finishing touches as well.



Eggnog Truffles
Servings: 5 dozen truffles
3/4 cup eggnog
1/2 cup butter
2 cups sugar
2 16-ounce packages white chocolate morsels, divided
1 tablespoon rum*
1 teaspoon cinnamon
1 teaspoon nutmeg, plus more for garnish
1 cup marshmallow cream
Cooking Directions:
In a large pot over medium heat bring eggnog, butter, and sugar to a rolling boil. Continue to boil for 2 minutes. Remove from heat and stir in 3 cups white chocolate morsels. Add rum, cinnamon, nutmeg, and marshmallow cream. Let stand 3 minutes, then stir until melted and smooth. Pour onto a parchment-lined rimmed baking sheet. Refrigerate until cold.
Break into pieces and roll into 1-inch balls and place on parchment-lined baking sheet. Refrigerate until chilled.
Meanwhile, melt remaining white chocolate morsels in microwave for 90 seconds. Stir and continue microwaving in 20-second intervals, stirring after each interval until melted. Using a toothpick, dip eggnog balls, knocking excess chocolate off onto side of bowl and set on parchment-lined baking sheet. You may also add sprinkles or place melted white chocolate into a sandwich bag and snip the corner, then drizzle over prepared eggnog balls.
*You may substitute 1 teaspoon rum extract, if desired.

Eat Dessert First