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Eggnog Truffles Recipe


Makes: Each truffle serves 1. Makes about 5 dozen candies.
Skill Level: None

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Step 1

In microwave safe bowl, combine Candy Melts, eggnog and cream.  Heat at 50% power or defrost setting for 1 minute.  Stir thoroughly.  Continue to microwave and stir at 30 second intervals until smooth and completely melted.  Stir in nutmeg. Pour into shallow pan. Refrigerate 1-2 hours or overnight until firm but pliable. 

Step 2

Roll into 1-inch balls. Dip into melted candy; roll in sprinkles.

Note-- For top of stove preparation, combine Candy Melts Candy, eggnog and cream in saucepan or double boiler.  Heat over low heat, stirring constantly, until candy is melted. 

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Ingredients

Products

White Candy Melts® Candy

1 package (12oz.) White Candy Melts® Candy (, coarsely chopped)

Dark Cocoa Candy Melts® Candy

Dark Cocoa Candy Melts® Candy (, melted, or)

Light Cocoa Candy Melts® Candy

Light Cocoa Candy Melts® Candy (, melted, or)

prepared eggnog

6 tablespoons prepared eggnog

heavy whipping cream

6 tablespoons heavy whipping cream

ground nutmeg

1/4 teaspoon ground nutmeg (ground)

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Eggnog Truffles is rated 3.6 out of 5 by 7.
Rated 3 out of 5 by from After reading the other reviews I decided to try this recipe. For best results melt chocolate, eggnog & whipping cream on a stove top. I don't have a candy thermometer but am pretty experienced in making candy and in order to get the "soft but pliable" and not too runny consistency needed to form truffles into balls you need to cook it over med-low heat until VERY hot. You need to stir consistently to avoid burning. Once mixture is very hot, cook for another 5-10mins. Hopefully this helps!
Date published: 2010-12-15
Rated 5 out of 5 by from I read all the reviews and people keep complaining about rolling them and dipping them. WHICH IS A HORRID WAY TO MAKE TRUFFLES. Yes they look more like truffles but buy a candy mold for this seriously they're like $1.99 it's so much easier to just paint in some chocolate let it sit put the filling and cover with chocolate and stick it in the fridge and then there you go then when you take them out of the mold decorate.
Date published: 2012-12-01
Rated 5 out of 5 by from I made these truffles for a ladies tea. When I worked with the cooled filling, it warmed up a little too easily as I created small balls to dip into candy melts. I found that by coating my hands with powdered sugar, the filling did not stick as easily to my hands..and then I coated each ball with powdered sugar and cooled them again. Since I had over 200 truffles to make, I brought the balls inside in small batches to avoid them getting too warm and soft. The chocolate candy melts also needed to not be too hot as they melted the filling and spread out the candy as they cooled. These candies are absolutely "to die for" delicious. The ladies at the tea LOVED them and I will make them again! If the filling is too cold, and the candy melts too hot, the candy will crack or develop holes and leak. It is a fine balance to get them just right..but really fun to eat the "rejects"!
Date published: 2011-12-09
Rated 2 out of 5 by from The recipe was simple enough but me results were not good. Despite using a shallow pan and keeping the candy refrigerated for over 8 hours, it was too soft to form into centers. The flavor was great, but sweet. I'll try to freeze it and roll it in pecans. I wlll try again using less liquid. I'm going to look for a candymaking class in my area.
Date published: 2010-12-05
Rated 4 out of 5 by from These were great and unique for people who like the flavor of egg nog. Cooling the shallow pan in the fridge overnight is a must to be able to roll these into balls. I used white chocolate and they were really sweet...I might try them next time with dark chocolate. There are gingerbread ones too that I think I'll try this year!
Date published: 2010-12-02
Rated 4 out of 5 by from Try the Basic Truffles before attempting this, but once you do this one, your Eggnog Addicts will beg for this every winter holiday. There are so many decorating options beyond the simple sprinkle, it's amazing. Even a sprinkle of nutmeg is perfect. Yes, this is for those with a serious sweet tooth.
Date published: 2011-05-12
Rated 2 out of 5 by from Even after reading the other reviews, I knew this recipe was apparently not as easy as it first appears from reading it I was excited to make these for a Christmas cookie exchange party - something new and unique. Although they are delicious, I am exhausted and so stressed out I doubt I will even be able to enjoy them. The recipe does not begin to tell the story of the time and work involved in these truffles. No matter what I did, the balls would turn to mush as soon as I put them into the melted chocolate. I tried cooling the chocolate longer, but that just made the chocolate thick and harder to work with. I finally just put each mushy chocolate covered ball into a mini cupcake paper to try to control the spreading and poured on a mass of sprinkles to cover up the mess. They tasted great but not even one turned out round, they all looked like a misshaped Reese's peanut butter cup from being in the cupcake paper. I will definitely NOT be bringing copies of the receipe to the cookie exchange with me. :(
Date published: 2011-12-18
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