Whimsical Cookery is a site for adults who prefer to eat like children, or perhaps just need to cook for some children. This site contains an aversion to vegetables, a love of fried food and cupcakes, lazy shortcuts, some disturbing creations, and an ignorance of proper culinary practices...

Wednesday, 17 December 2014

Eggnog Truffles

I loooveed the idea of making something with eggnog this year and finally settled on this! I toyed with the idea of making a white chocolate and eggnog ganache for the inside, however, due to white chocolate's low melting point and adding in the liquid of the eggnog I decided to go with a method sometimes used in fudge making, using marshmallow fluff! However, if you sub some of the cream in a ganache with eggnog I still feel like it might work? Nevertheless, here is my full-proof recipe below!

You will need:
1/3 cup eggnog
1 cup granulated sugar
1/4 cup butter
1/2 tsp rum flavoring, or to taste
1/2 tsp nutmeg
Pinch of cinnamon
1 1/2 cup white chocolate chips
1/2 cup marshmallow fluff
1 lb white candy coating or similar quality white chocolate
Nutmeg for garnish

Yield: approx 30 truffles

1. In a medium saucepan, whisk together eggnog and sugar. Add butter and keep on a low boil over medium heat for a couple minutes. Add in rum flavoring and marshmallow fluff, and whisk gently. Remove from heat as soon as marshmallow combines and add nutmeg and cinnamon.

2. With a wooden spoon, combine the white chocolate chips with eggnog mixture.

3. Once melted, pour onto a jelly role pan that has been lined with parchment paper. Refrigerate for a couple hours or until stiff.

4. To roll balls, cut out even sized squares of the truffle. The truffles look great at just under 1 inch in size.

5. Return balls to jelly role pan and this time freeze for an hour or until very firm.

6. Melt your white candy coating (they usually suggest 30 seconds at a time in the microwave at half power) in a small microwave safe bowl (just large enough to fit the chocolate is perfect).

7. Line another pan or cookie sheet with waxed paper, parchment paper, or non stick foil.

8. To dip, stick a toothpick into the side of the truffle you are dipping, cover in white chocolate, ensuring the whole area including the toothpick area is covered. Working quickly, set the truffle on your lined pan and use another toothpick to guide the truffle away from the embedded toothpick. Patch the hole with surrounding chocolate and quickly sprinkle nutmeg (which nicely hides any poor patch jobs!).

9. Return to fridge until solid and store covered in a cool place or refrigerate