White Chocolate Eggnog Truffles are a perfect cap to a holiday meal. Photography courtesy McCormick.
A White Chocolate Treat Perfect For The Holidays
One of spice giant McCormick’s “Flavor Forecast 2009” combinations, these white chocolate eggnog truffles are flavored with
nutmeg and rum. The unforgettable essence of eggnog is transformed from punch bowl tradition to an inspired dessert table treat. Recipe yields 2 dozen truffles.
- 1 pound white baking chocolate, divided
- 4 ounces (1/2 package) cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon imitation rum extract (editors’ note: or substitute real rum—for adults only!)
- Ground nutmeg (for sprinkling)
- 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 until well blended and smooth.
- Add melted chocolate; beat until well mixed. Cover. Refrigerate 4 hours or until firm.
- Shape into 24 balls, about 3/4-inch in diameter. Place on wax paper-lined tray. Refrigerate until ready to dip.
- Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on medium, 1-1/2 minutes, stirring after 1 minute.
- Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
- Refrigerate 1 hour or until chocolate is set. Store truffles in refrigerator up to 1 week.
At right: Ground nutmeg and rum extract.
Recipe courtesy McCormick. Other other material © Copyright 2005-
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