Egg nog. You either love it or hate it. I ADORE egg nog. There is something magical about the notion that a drink can invoke all the wonderful “feels” of the holidays! For me, egg nog is synonymous with the holidays. I love finding other ways to enjoy it! I’ve tried egg nog cheesecake, egg nog ice cream, egg nog coffee… As much as I love it, sometimes I am not in the mood to drink it! But honestly, most times I don’t want all the calories and full belly feeling I get after I enjoy a glass! I saw a recipe online for egg nog truffles and decided to give it a try with a few tweaks! Although the recipe doesn’t contain actual egg nog, the flavor you have come to love is all there, I promise!
The recipe is quite simple and you don’t even need to turn your oven on to enjoy these little mounds of joy! I chose to add actual rum into my recipe, but if you wanted to make these alcohol free just sub the alcohol out for rum extract! I highly recommend keeping your truffles refrigerated until you are ready to serve them. You can also freeze them in batches and take out certain portions when needed! This is a perfect make-a-head recipe as well! Let’s get to what you need to make these delicious treats.
Ingredients:
1/2 cup heavy whipping cream
2 oz. cream cheese (room temperature)
1 Tbsp of dark run ( I used Sailor Jerry’s)
24 oz. white chocolate
2 cups gingersnap cookies crumbs (gingerbread cookies would be great as well)
Nutmeg and cinnamon for topping *optional
Step 1: Cook the cream, cream cheese & rum in a medium saucepan over low heat. Stir often, until the cream cheese melts and the mixture is warm to the touch. *Do not boil this mixture. Crush the cookie crumbs and set aside.
Step 2: Stir in 12 ounces of white chocolate to the cream cheese mixture once you removed pan from heat. Once the chocolate is melted, add in the crushed gingersnap cookie crumbs. Place into a mixing bowl. cover and refrigerate for at least 2 hours.
Step 3: Line a baking sheet with parchment paper. Scoop the truffle mixture and form into small balls using your hands and place on the baking sheet. Once you have made all the truffles, pop them into the freezer for about 1 hour.
Step 4: Melt the remaining 12 ounces of white chocolate in the microwave or on the stove. Dip the frozen truffles into the melted chocolate and tap off the excess. Place back onto the making sheet and sprinkle with nutmeg or cinnamon. You can even add holiday sprinkles if you wish!
Remember, store these in the refrigerator for up to 2 weeks or in the freezer (covered) for 6 months and take out when needed. I hope you enjoy making these as much as I enjoyed eating them! What is another way you enjoy the egg nog flavor without drinking it? I would love to learn more recipes for enjoying this flavor all year round!
Happy Holidays!
