EGGNOG TRUFFLES

December 1, 2014

1st of December! The countdown towards christmas has officially started!

I love christmas! With my family spread all over  the world it is the time of year when we all come together. This year we all meet in California. Leaving on the 17th my gift shopping time got cut a little short. Lets hope everything arrives on time [and before my flight].

Being a bit irritated by the fact that I won’t be allowed to import self-made cookies into the US – and not having too much time to bake some at our rented house – I’m using my mothers christmas party as a welcome excuse to get some baking done anyway. The plan is to post one winter/christmas recipe a day until the 24th – a food advent calendar if you will. Lets see if I manage :)

The recipe below make about 12 melt-in-your-mouth eggnog truffles. A little tip for when covering with chocolate: divide your refrigerated eggnog balls into 4 batches before coating with chocolate – you can take one batch out of the fridge at a time – ensuring that the rest is still firm and cold enough to cover with chocolate later!

EGGNOG TRUFFLES 

  • 500g white baking chocolate [good quality]
  • 100g cream cheese
  • 30g powdered sugar
  • ¼ teaspoon ground nutmeg [+ more for dusting]
  • 1/2 teaspoon rum extract

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_ melt 220g of the chocolate in a water bath [should not be more than body warm]

_ beat cream cheese, sugar, nutmeg and rum extract [until well blended]

_ add melted chocolate

_ beat until smooth [will try to resist first]

_ refrigerate for a minimum of 4 hours

_ spoon out small portions and form into small balls [1 teaspoon should be a good measurement]

_ place on a wax paper-lined tray

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_ refrigerate until firm again [another hour in the fridge should do – if you are in a hurry you can put them for 10 minutes into the freezer]

_ melt remaining chocolate [should have body temperature]

_ use a fork [long wooden pick, metal skewer,… – what ever long an poky you have] and dip the balls into the liquid chocolate

_ tap the fork a couple of times on the edge of the pot to allow excess chocolate to drip off [also makes a smoother surface]

_ place on wax paper and dust immediately with ground nutmeg

_ refrigerate for 1 hours [until chocolate is set]

_ store truffles between layers of wax paper in an air tight container [in the fridge] for up to 1 week

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