Prep 15 mins
Cook 2 hrs
These are something special.
- 8 (1 ounce) squares premium white baking chocolate (we tested with Baker's)
- 1⁄2 cup sifted powdered sugar
- 1⁄4 cup butter, softened
- 1⁄4 cup refrigerated eggnog
- 2 tablespoons dark rum
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup finely chopped pecans, toasted
- 6 ounces vanilla candy coating
- Melt white chocolate in a glass bowl. Add powdered sugar, butter, and eggnog; stir gently until mixture is smooth.
- Add rum and nutmeg, stirring just until blended. Cover and freeze at least 2 hours.
- Let truffle mixture stand at room temperature 1 to 2 minutes to soften, if necessary.
- Using 2 small spoons, shape mixture into 1" balls. Quickly roll in pecans. Place on a wax paper-lined jellyroll pan; cover and freeze until firm.
- Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary.
- Using two forks, quickly dip each truffle into melted coating. Place on wax paper to harden. Store truffles in freezer up to one week.
I used the filling though soft and covered it with the chocolate and it made the Truffles perfect...hord shell with soft center. Everyone asked HOW I DID THAT? I just smiled. The soft constency is different than other truffles I've made, and I almost stopped, but it was work the effort!
The filling never firmed up enough for me to work with them. Even after leaving them in the freezer overnight it was still too sticky and goopy to shape.