Eggnog Truffles
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Ingredients
- 2 cups Granulated Sugar
- 3/4 cups Eggnog
- 1/2 cups Unsalted Butter
- 1 teaspoon Rum Flavoring
- 1 teaspoon Ground Nutmeg, Plus 1 Tablespoon For Garnish
- 1 cup Marshmallow Cream (fluff)
- 3 cups White Chocolate Morsels
- 2 packages (16 Oz. Size) Vanilla Candy Coating
Details
Servings 36
Adapted from tastykitchen.com
Preparation
Step 1
In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon nutmeg.
Pour mixture into a mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.
When set, remove by lifting parchment out of the pan and lay on a cutting board. Cut into bite size pieces. Roll each piece into a ball and return to the cookie sheet. When all truffles have been rolled, put in the freezer for 1 hour.
Melt vanilla candy coating (according to package directions) and put in a deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to set about half an hour in the refrigerator.
Serve cold and enjoy!
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