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White Chocolate Eggnog Truffles

These festive White Chocolate Eggnog Truffles combine creamy white chocolate with the cozy spice of eggnog, making them perfect for holiday gifting and celebrations.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Ganache
  • 12 ounces good-quality white chocolate chips or chopped white chocolate (use couverture if possible) Use high-quality white chocolate for best texture.
  • 1/2 cup heavy cream, warm (use full-fat for best texture)
  • 1/4 cup eggnog (fresh is best; store-bought works fine)
  • 2 tablespoons unsalted butter, room temperature Adds shine.
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg (plus extra for dusting)
For the Coating and Finish
  • 1/2 cup white chocolate, melted for dipping (or white candy melts)
  • 1/2 cup finely chopped toasted pecans or almonds, optional
  • 1/4 cup finely grated toasted coconut, optional
  • to taste Ground cinnamon or extra nutmeg for dusting
  • as needed Mini paper cups for presentation, optional

Method
 

Preparation
  1. Chop the white chocolate finely and place it in a heatproof bowl. Measure the smaller 1/2 cup of white chocolate separately for coating.
  2. In a small saucepan, combine the heavy cream and eggnog. Warm over medium heat until just simmering around the edges. Do not boil.
  3. Pour the hot cream/eggnog mixture over the chopped white chocolate. Let sit for 1 minute to soften the chocolate.
  4. Gently whisk from the center outward until smooth and glossy. Add the butter, vanilla, salt, and nutmeg, whisking until fully incorporated.
  5. Cover the bowl and chill in the refrigerator for about 1.5–2 hours, or until firm enough to scoop.
  6. Use a small cookie scoop or teaspoon to portion the ganache into 1-inch balls.
  7. Once all balls are shaped, freeze or refrigerate them for 20–30 minutes.
  8. Melt the reserved 1/2 cup white chocolate gently in a microwave in 20-second bursts until smooth.
  9. Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, tapping off excess. Place back on parchment.
  10. Immediately sprinkle with nutmeg, cinnamon, chopped nuts, or coconut if desired.
  11. Allow the truffles to set completely before arranging in paper cups.

Notes

For a boozy version: stir 1-2 tablespoons of dark rum, bourbon, or brandy into the ganache before chilling. Use coconut cream and vegan white chocolate for a dairy-free version.