Eggnog Truffles

🧂 Ingredients

• 360 g white chocolate

  chopped, 12.5 ounces
• ¼ cup cream

  not thickened cream
• 1 tbs Bourbon liqueur

  if using regular Bourbon reduce this to 2 to 3 tsp depending on your taste preferences
• ¼ tsp freshly grated nutmeg
• ground nutmeg for sprinkling

Instructions

• 1 Place 180g of the white chocolate along with the cream, bourbon liqueur and
  nutmeg and place in a heatproof bowl over a saucepan of simmering water. Stir
  until melted and smooth. Refrigerate for 1 to 2 hours.
• 2 Remove the chocolate mixture from the refrigerator and place a sheet of baking
  paper on a baking tray. Use a melon baller to scoop the mixture into balls. If
  the mixture is too hard leave for 5 to 10 minutes to soften. Roll in between the
  palms of your hands to neaten the shape and make a smooth surface. Place each
  ball on the baking paper and repeat with the remainder of the mixture.
  Refrigerate for 30 minutes to an hour, or until firm.
• 3 Take the remaining chocolate and place in a clean heatproof bowl over a saucepan
  of simmering water and melt the chocolate, stirring until smooth and runny.
  Using two forks, dip each ball in the white chocolate and tap the forks on the
  edge of the bowl to remove the excess chocolate. Place on the baking paper and
  sprinkle with ground nutmeg. Repeat with remaining truffles. Refrigerate until
  set.

Nutrition Info