Eggnog Truffles Recipes

Steps:

• In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with 1/2 teaspoon melted chocolate. Freeze for 45 minutes or until firm. , Using 1/4 teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm., In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in white baking chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set., Spoon or pipe 1-1/2 teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.

Steps:

• Bring a large saucepan of water to a simmer over medium heat. Set a heatproof bowl over the water (do not let the bowl touch the water). Add the egg yolks, granulated sugar, cinnamon, nutmeg, rum and vanilla. Whisk to combine, then cook, stirring often, until very thick and glossy, about 25 minutes. Let cool completely.
• Add the confectioners' sugar to the egg mixture. Beat with a handheld mixer until thoroughly combined. With oiled hands, roll the mixture into 3/4-inch balls. Roll the balls in gold sugar. Serve at once.

Steps:

• Melt white choclate in a glass bowl according to package directions.
• Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
• Add rum and nutmeg, stirring just until blended.
• Cover and freeze at least 2 hours.
• Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.
• Using 2 small spoons, shape mixture into 1 inch balls.
• Quickly roll in pecans.
• Place on wax paper-lined jellyroll pan; cover and freeze until firm.
• Melt candy coating accoring to package directions.
• Remove truffles from freezer; reshape into balls, if necessary.
• Using two forks, quickly dip each truffle into melted coating.
• Place on wax paper to harden.
• Store truffles in freezer up to one week.

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Steps:

• Melt 8 oz of the chocolate as directed on the package. Beat cream cheese, sugar, nutmeg, and extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate and beat until well mixed. Cover.
• Refrigerate 4 hours or until firm. Shape into 24 (approx 3/4 inch) balls. Place on waxed paper-lined tray. Refrigerate until ready to dip.
• Coat only 12 truffles at a time. Melt 4 oz of the remaining chocolate in a small microwavable bowl on medium 1 1/2 minutes, stirring after one minute. Using a fork, dip 1 truffle at a time into the chocolate. Place on wax paper-lined tray. Sprinkle truffles with nutmeg. Repeat until all truffles are dipped.
• Refrigerate 1 hour or until chocolate is set.
• Store truffles in refrigerator up to one week.