Description
Delight in these creamy, festive Eggnog Truffles made with vanilla wafer crumbs, rich cream cheese, and a hint of classic holiday spices. Coated in smooth white chocolate and garnished with optional shavings or nuts, they’re perfect for seasonal celebrations or elegant dessert platters.
Ingredients
Scale
Truffle Base
- 1 ½ cups vanilla wafer cookie crumbs
- 4 oz cream cheese, softened
- 3 tbsp eggnog
- ¾ cup powdered sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 8 oz white chocolate baking bars, melted (for filling)
Coating and Garnish
- 12 oz white chocolate baking bars, melted (for coating)
- Optional: 2 tbsp white chocolate shavings or chopped nuts for garnish
Instructions
- Prepare the cookie crumbs: Add vanilla wafer cookies to a food processor and pulse until finely ground into crumbs, forming the base texture for the truffles.
- Mix the wet ingredients: In a mixing bowl, beat together softened cream cheese, eggnog, powdered sugar, ground cinnamon, and ground nutmeg until the mixture is smooth and homogenous.
- Combine cookie crumbs and white chocolate: Stir in the cookie crumbs and 8 oz of melted white chocolate into the cream cheese mixture. Mix thoroughly until the dough becomes thick and holds its shape well.
- Chill the dough: Cover the bowl tightly and refrigerate for 1 hour, allowing the mixture to firm up for easier shaping.
- Form the truffles: After chilling, roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them slightly apart.
- Freeze the truffle balls: Freeze the shaped balls for 20 to 30 minutes to further firm them up for coating.
- Melt white chocolate coating: Melt the remaining 12 oz of white chocolate bars until smooth and ready for dipping.
- Coat the truffles: Using a fork, dip each chilled truffle ball into the melted white chocolate, tapping off any excess chocolate before returning them to the baking sheet.
- Garnish and set: Sprinkle optional white chocolate shavings or chopped nuts on top of the coated truffles, then let them set either at room temperature or refrigerate until fully firm and ready to serve chilled.
Notes
- For best results, ensure the cream cheese is fully softened to make mixing easier and smoother.
- Use parchment paper on the baking sheet to prevent sticking during freezing and coating steps.
- If white chocolate is too thick for dipping, gently warm it but avoid overheating to preserve its texture.
- Store truffles in an airtight container in the refrigerator to maintain freshness and firmness.
- Can be made a day ahead; just keep refrigerated and covered.
- Optional garnishes add a festive touch but can be omitted if preferred.
