Eggnog Truffles

5 from 2 votes

Rich, creamy, and smooth truffles scented with vanilla and nutmeg are coated in a white chocolate shell for a festive holiday treat.

Course Dessert

Cuisine American

Keyword american, Chocolate, Christmas, dairy-free, dessert, egg-free, holiday, nightshade-free, nut-free, truffle

Prep Time 30

Cook Time 10

Total Time 4

Servings

Calories 103kcal

Author Jenny Ross

9 ounces white chocolate such as Lily’s Chips, 1 bag, 255g, or 255g cocoa butter and 2 tablespoons powdered monk fruit OR stevia glycerite to taste for dairy-free
1/2 cup cream or coconut cream for dairy-free
1/4 cup butter or butter flavored coconut oil for dairy-free
1/4 teaspoon nutmeg ground
1/2 teaspoon vanilla extract or rum extract, optional
pinch of salt

Get Recipe Ingredients

Heat the cream and butter until steaming either in the microwave or in a small pot. Pour over the chocolate and let sit for 5 minutes, until melted then stir until smooth. Stir in the vanilla, nutmeg, and a pinch of salt. Taste and adjust sweetener if needed.
Refrigerate at least 2 hours, until solid enough to scoop. Roll into 24 truffles and refrigerate until set hard, another hour.
Melt white chocolate chips over a double boiler (or in the microwave at 50% power, stirring every 30 seconds after about 2 minutes, heating until melted).
Using a fork, dip truffles one at a time into the chocolate, turning the truffle to ensure it is coated, then transfer to a parchment line baking sheet. Once all truffles are dipped, transfer remaining white chocolate to a ziplock bag. Trim a tiny corner and use to pipe thin lines across the coated truffles for decoration. Sprinkle with additional nutmeg, if desired.

Nutrition for truffles without the chocolate coating: Calories: 76 cal, Carbs: 5g, Fiber: 2g, Fat: 7g, Protein: 1g