Eggnog Truffles

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READY IN: 1hr
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 8
    (1 ounce) squares premium white baking chocolate
  • 12
  • 14
    cup butter, softened
  • 14
    cup refrigerated eggnog
  • 2
    tablespoons rum
  • 14
    teaspoon ground nutmeg
  • 12
    cup finely chopped pecans, toasted
  • 6
    ounces vanilla candy coating
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DIRECTIONS

  • Melt white choclate in a glass bowl according to package directions.
  • 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 1-2 minutes to soften, if necessary.
  • Using 2 small spoons, shape mixture into 1 inch balls.
  • Quickly roll in pecans.
  • Place on wax paper-lined jellyroll pan; cover and freeze until firm.
  • Melt candy coating accoring 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.
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