Friday, December 6, 2013

Eggnog Truffle Chocolates

Truffles are delicious candies and so pretty, I couldn't believe I could make them look like the ones you buy in the candy store when I first tried them, but you can and they taste so creamy good. Eggnog is so sweet and tasty I had to make some Truffles with it and you will love these too if you like Eggnog

Ingredients
Filling
12 oz chopped white chocolate or 2 cups white chocolate chips
4 oz cream cheese - room temp
1/2 c eggnog
1/2 cup confectioners' sugar (4oz)
1/4 teaspoon McCormick ground nutmeg
1/4 teaspoon McCormick Imitation Rum Extract
Additional nutmeg for sprinkling
Coating
12 oz chopped white chocolate or 2 c white chocolate chips

How to Make them
Line a baking sheet with parchment paper. Set aside.
Place chocolate in a medium microwavable bowl. Set aside.
In a small sauce pan combined eggnog, nutmeg and cream cheese. Over medium heat whisk together until smooth. Just as it begins to boil, add powdered sugar and blend remove and pour directly over chocolate. Let sit 2 minutes and stir. If the chocolate doesn't all melt, which it probably won't heat in microwave over 50% heat stirring every 30 seconds until smooth.
Pour onto your baking sheet and smooth out until about 1/2 an inch thick. Place in fridge until chilled and firm, about 3 hours.
Once firm remove from the fridge and cut into approx. 2x2 inch pieces. Roll into balls, you want about a rounded tablespoon about for each ball. If the mixture starts to get soft put back in the fridge for a couple minutes. I had to roll in 2 batches. Once rolled place back in the fridge until firm.
To temper your chocolate for coating place your 12 oz of white chocolate in a deep narrow container, like a glass measuring cup. Remove 25-30% of the chocolate and set aside.
Take your remaining chocolate and melt in the microwave on 50% power stirring every minute and then every 30 seconds once it starts getting smooth until it reaches 105-113 F.
Remove from the microwave and stir in your 25-30% remaining chocolate. Continue to stir until your chocolate reaches 84-87 F.
Take your rolled truffles out of the fridge and on a fork dip into the tempered chocolate, tapping the fork against the side of the bowl/measuring cup to remove excess chocolate. Place dipped truffles back on the parchment paper. Sprinkle with nutmeg or add some embellishments with the excess chocolate.
Store in an airtight container or in the freezer.

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