Eggnog Truffle Cups Recipes

EGGNOG TRUFFLE CUPS

Steps:

• In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.

EGGNOG TRUFFLES

Steps:

• 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
• 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 (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
• 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

EGGNOG TRUFFLES

Steps:

• Bring a large saucepan of water to a simmer over medium heat. Set a heatproof bowl over the water (do not let the bowl touch the water). Add the egg yolks, granulated sugar, cinnamon, nutmeg, rum and vanilla. Whisk to combine, then cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely.
• Add the confectioners' sugar to the egg mixture. Beat with a handheld mixer until thoroughly combined. With oiled hands, roll the mixture into 3/4-inch balls. Roll the balls in gold sugar. Serve at once.

EGGNOG TRUFFLE CUPS

Steps:

• CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each small foil candy cup. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.
• TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours.
• Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks.
• Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Doi not peel down from the top edge.

EGGNOG TRUFFLES

Steps:

• In a small bowl, cream together cream cheese, powdered sugar, nutmeg, and rum extract.
• In a microwave safe bowl, melt 1/2 lb (8 oz) of the white chocolate for 30 seconds. Remove from microwave, stir, and repeat in 30 second intervals until the chocolate is completely smooth.
• Add the chocolate mixture to the cream cheese mixture and beat until smooth.
• Refrigerate for about 2 hours or until chilled and slightly more firm.
• Melt the remaining chocolate.
• Remove the cream cheese and chocolate mixture from the fridge, and roll into one-inch balls. Roll each ball in the white chocolate, and place on a wax-paper lined cookie sheet.