Eggnog Truffles
A beginner friendly, Fannie May copycat candy recipe. Rich, delicious, and perfect for the holidays.
Ingredients
- 8 oz white baking chocolate separated
- 2 oz cream cheese softened
- 2 Tbsp powdered sugar
- ⅛ tsp ground nutmeg plus more for dusting (optional)
- ⅛ tsp rum extract
Instructions
- In a small mixing bowl combine softened cream cheese, powdered sugar, rum extract, and ⅛ tsp nutmeg. Mix until smooth.
- Melt 4 oz of white chocolate. (Use your preferred method of melting, or follow instructions on package) Mix melted chocolate into cream cheese mixture.
- Cover mixing bowl and chill in the fridge for 4 hours.
- Prepare a baking sheet by lining with parchment or wax paper and placing in the fridge to chill. After chilling, roll the chocolate mixture into 12 balls approximately ¾ inch in diameter and place on chilled baking tray. Chill until ready to dip. (Recommend at least 10 minutes of additional chilling for easiest dipping)
- Melt remaining chocolate. Dip the rolled truffle balls in chocolate until fully covered and return to the parchment lined baking tray. Lightly dust the tops of the truffles with nutmeg (optional).
- Chill on tray for one additional hour.
Notes
- If more than 12 at a time, it may be necessary to chill the truffles in batches during the dipping phase. If the truffles warm up too much they will making dipping more difficult.
- Due to cream cheese, it is recommended to store these in the fridge until serving.