Thursday, December 24, 2009
December 24: National Eggnog Day
Today is National Eggnog Day. I love eggnog, especially with a chocolate brownie or cookie. Of course, eggnog is a great ingredient in chocolate cookies and brownies and cakes. It's rich and creamy and adds that extra zip. This year I thought Eggnog Truffles would be great to make. Here are recipes for both Dark Chocolate Eggnog Truffles and White Chocolate Eggnog Truffles. Why not make both?
Dark Chocolate Eggnog Truffles
3/4 cup eggnog (good thick quality brand/or make yourself)
11 ounces dark chocolate 60%+, chopped
3 tablespoons butter, cut into small cubes
2 tablespoons superfine sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Heat the eggnog over medium heat almost to the boiling point, whisking constantly. Do not boil.
Immediately remove pan from heat, turn heat to low. Add chocolate and butter to eggnog. Stir until chocolate is completely melted, returning to low heat if necessary.
Pour mixture into mixing bowl and beat with electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until mixture is firm but pliable.
In small bowl, mix superfine sugar with nutmeg and cinnamon; set aside.
Take 1 teaspoon of chocolate mixture and roll into a ball, then roll it in sugar mixture.
Place truffle in foil cup or on waxed paper tray (I don't use cups but they look festive if you do). Repeat.
Store truffles in airtight container in the refrigerator.
White Chocolate Eggnog Truffles adapted from Kori Ellis' recipe onBlissTree
1 pound white chocolate, divided
4 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Rum
Ground Nutmeg (for sprinkling)
1. Melt 8 ounces of the chocolate (double boiler or microwave). Beat cream cheese, confectioners’ sugar, nutmeg and Rum in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm. IMPORTANT: make sure they're cold and firm. Don't skip this step.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM, 1- 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. If you want flat bottoms, slide over edge of bowl when removing. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.
Don't have time to make Eggnog Truffles? Starbucks sells Eggnog Latte Truffles. Godiva has them in their 12 piece Truffle Holiday Box