Eggnog Truffles

These holiday truffles are two candies in one: a hand-molded semi-sweet chocolate cup filled with a piped milk chocolate eggnog ganache. The contrast between the darker, snappy shell and the creamy, spiced filling is what makes them special.

The chocolate cups come first. Melted semi-sweet chips and shortening get spooned into small foil cups, then painted up the sides with the back of a spoon. Into the fridge until firm. The shortening keeps the chocolate glossy and gives it a clean snap when you bite through.

The truffle filling is milk chocolate chips melted with butter and real eggnog, then chilled until it’s thick enough to pipe. A pastry bag with a star tip gives each truffle a swirled top that looks professional with minimal effort.

Chef Tips

• Melt chocolate over very low heat and stir constantly. Chocolate scorches fast and there’s no saving it once it seizes.
• Chill the filling until it’s thick but still pipeable. Too soft and it pools flat. Too firm and it won’t push through the tip.
• Peel foil cups from the bottom up, not top down. Peeling from the top breaks the chocolate edge.
• These freeze well for up to several weeks. Make them in advance for holiday cookie boxes.

Variations

• Dust the finished truffles with a pinch of freshly grated nutmeg for a classic eggnog touch.
• Use white chocolate chips for the cups instead of semi-sweet for a sweeter, milder shell.
• Add a teaspoon of rum or brandy extract to the filling for a boozy eggnog kick.