EGG NOG TRUFFLES: sensational; quick & easy but oh-so indulgent

Gorgeous companions to Eggnog or Irish coffee...

updated 14 Dec 2021

Unforgettable, amazing mouthfuls of wonderfulness!

These egg-nog truffles* are the perfect treat after Christmas dinner.  OR for singletons stuck alone at home on Christmas Eve nursing a 'damn it; I'm going to treat myself' indulgence with Irish Coffee or Eggnog or thick steaming hot chocolate.

The recipe is simplicity itself, especially if you already have 67's home-made Egg Nog on hand. If not, just make sure the egg nog you do have does not contain raw eggs. 

For the white chocolate, 67 splurged on Belgium white chocolate buttons** but any supermarket white baking chocolate is fine,

During 67's first trial, the results - though fabulously creamy, boozy and melt-in-the-mouth - were fragile and softened very quickly.  Attempts to coat the truffles in chocolate were a disaster.  So, in the end, the truffle base was cut into small squares and served along with the shards.  If using this method, keep the truffles as cold as you can before serving and offer plenty of serviettes.

This year, the truffles are being made in advance and frozen, then coated in chocolate half an hour before serving. 

Cost: £3'ish
Serves: 24 pieces (doubles easily)

Ingredients: 

113gm/4 oz softened butter

119gm/4.2oz white baking chocolate (not white chocolate bars)

90ml eggnog

1.5 tablespoons bourbon, rum, brandy or whiskey OR a non-alcohol cordial or white grape juice (opt)

1 teaspoon vanilla (or, for a change, essence of caramel***)

   

Topping:

   100gm/7 oz white or dark baker's chocolate melted 

   a few tablespoons of coconut or finely chopped nuts

   

Method:

1. TRUFFLES: Melt the 119gm white chocolate in a heatproof bowl over but not touching simmering water OR (Carefully!) in a microwave in 10 sec bursts, stirring in between.  Take off heat; cool a little
2. Using electric beaters, beat butter until soft (1-2 mins); add chocolate; mix on low until creamy 
3. Add eggnog; mix on low until just combined
4. Add vanilla and alcohol, if using; mix until well combined and smooth
5. Either (67's choice because it's easiest) pour the contents into a rectangular tin lined with cling film or greaseproof paper; refrigerate a few hours or overnight until solid, or if in a hurry, place in freezer 15 mins.  When firm, upend onto cling film and divide into small equal sized rectangles using a  sharp knife dipped in very hot water and dried.  Place on wire rack with greaseproof paper below 
6. OR (Optional: Divide in 2 bowls; in one bowl, add 1 tsp expresso or cocoa powder.)  Refrigerate in a bowl a few hours or overnight until solid; scoop out balls with a spoon or hinged small ice cream scoop and place on a wire rack with greaseproof paper below.
7. OR - after steps 6 or 7, freeze up to a couple of weeks.  (Take frozen truffles out of the fridge half an hour before serving). 
8. TOPPING: melt chosen chocolate as in step 1; cool but keep it liquid; drop in a couple of truffles; retrieve with two forks - and light hands - and roll in desired garnish.  OR drizzle over truffles 
9. Keep cool until ready to serve
10. Apparently keeps in fridge 2 weeks but 67goingon50's cut-off point is 3 days

  *adapted from The Crumbs

**Amazon about £6

***Waitrose £1.+ per bottle

Comments:

'So delicious.  Melts in the mouth and you never lose the taste of the egg-nog.' 67's handyman

'What fantastic glorious creamy wonderfulness!  I thought it would be good but these are sensational, even if they do have a low melting point!' Retired writer

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.