EGGNOG TRUFFLES
These delicious truffles taste just like a big glass of eggnog! They are so soft and yummy!
Provided by Six Sisters Stuff
Categories Dessert
Number Of Ingredients 5
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.
EGGNOG TRUFFLES
This recipe is sponsored by Kohl's®. These truffle-like sweets have all the beloved flavors found in a traditional cup of eggnog: nutmeg, rum and (of course) eggs! When putting them together, be sure to cook the egg mixture until it's very thick so the candies hold their shape.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 30 eggnog truffles
Number Of Ingredients 9
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 TRUFFLES
I found these in the 2000 book Christmas with Southern Living - they are really good - and a good break from all the chocolate. Egg Nog lovers will love them. I know they got the thumbs up from my family of Egg Nog lovers. I put them on the holiday tray with Cookie Dough Truffles and AngieMe's Snow Balls (Oreo Truffles) - made a great presentation and all disappeared fast. Prep time does not include freezer/chill time.
Provided by Nursebarb
Categories Candy
Time 1h
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1043.1, Fat 72.4, SaturatedFat 34.3, Cholesterol 91.7, Sodium 257.6, Carbohydrate 88.5, Fiber 2.7, Sugar 83.5, Protein 9
EGGNOG CREAMS
I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. -Carla Manning, Grantsburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Nutrition Facts : Calories 154 calories, Fat 11g fat (7g saturated fat), Cholesterol 15mg cholesterol, Sodium 51mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG TRUFFLE CUPS
"If you like homemade eggnog, you'll love these elegant truffle cups," Terrie Malsom, Vermillion, South Dakota, suggests a tasty way to say "cheers" to the holidays. To save time, use small premade chocolate cups.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 71 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 9mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
EGGNOG TRUFFLES
I found this McCormick recipe in a magazine. McCormick suggest dipping the truffles in two batches as the coldness of the truffles may cause the melted chocolate to harden. Cooking time is chill time.
Provided by SeaChelle
Categories Candy
Time 5h30m
Yield 24 truffles, 12 serving(s)
Number Of Ingredients 5
Steps:
- Melt 8 oz of the chocolate as directed on the package. Beat cream cheese, sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate and beat until well mixed. Cover.
- Refrigerate 4 hours or until firm. Shape into 24 (approx 3/4 inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip.
- Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate in a small microwavable bowl on medium 1 1/2 minutes, stirring after one minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat until all truffles are dipped.
- Refrigerate 1 hour or until chocolate is set.
- Store truffles in refrigerator up to one week.
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- Melt white chocolate 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 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.
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