Stay Connected

Friday, December 16, 2011

Holiday Baking #2: Eggnog Truffles

I wasn't sure if I would like these or not so I only made a small batch. If you're a fan of eggnog and nutmeg, then these are for you!

Eggnog Truffles
Adapted from Chef Judy Contino, Ambria Restaurant
6 oz. Semi-Sweet Chocolate
1/4 c. Eggnog
1/4 c. Heavy Cream
3/4 tsp. Ground Nutmeg
1 Egg Yolk
1/2 tbsp. Butter
1/3 c. Powdered Sugar

Add the chocolate, eggnog, heavy cream and 1/4 tsp. of the nutmeg to a medium saucepan. Stir over low heat until all of the chocolate has melted. Remove from heat and whisk in the egg yolk. Next, whisk in the butter until melted. Pour in a bowl, cover with plastic wrap and refrigerate overnight or until firm. Using a spoon, mold the mixture into 1/2" balls. (If it starts to soften, put it in the freezer for a few minutes to stiffen while you work). Mix together the powdered sugar and the remaining 1/2 tsp. nutmeg and coat the balls.  Keep refrigerated. Makes 1 1/2 dz.-1oz. truffles.  



Thank you for taking the time to read this post. Please leave a comment below.