Tippsey Eggnog Truffles: Part Three

If you love nutmeg, You'll love this sweet morsel. Again this recipe came from my friend April. She was nice enough to tell me the truffle recipes she had from Chocolatier. When she said Eggnog, I knew I had to try it. And I'm glad I did. This one is a winner!
This recipe was a little more intimidating then the others. When I read it through, the "Be sure not to over-mix, or filling will break and take on a grainy appearance and texture." scared me. So I did exactly what they said, and all was well! The white chocolate ganache behaved better then my dark chocolate. Different texture and it didn't melt in my hands when I rolled them. It was very nice to work with.
These truffles called for both Rum and Bourbon. But you couldn't taste the booze. There wasn't that much in them.


Look at the cute music notes on the truffles. If you haven't guessed by now, I used chocolate transfers again. I think these will make a couple of music teacher I know, very happy this Christmas.


Eggnog Truffles
Chocolatier Magazine
7 Tbsp heavy cream
1 whole nutmeg, cut in half and then quartered
14 oz white chocolate, finely chopped
1 1/2 tsp bourbon
1 1/2 tsp rum
1 1/2 tsp freshly grated nutmeg

Pour heavy cream into stainless steel or non reactive saucepan. Add quartered half of nutmeg, reserving other half for future use. Place pan over medium heat and bring cream to scalding point. Allow nutmeg to steep in cream about 30 minutes. Place white chocolate in bowl that fits double boiler. Position bowl over barely simmering water in double boiler. Stir regularly over very low heat until completely melted, and then remove bowl from double boiler. Take care to apply heat no longer than necessary. Gently reheat cream to scalding point. To remove nutmeg and any skin that may have formed, strain hot cream through sieve directly onto melted chocolate. Immediately add bourbon, rum and grated nutmeg,without stirring. Once all ingredients are added, gently stir until cream and flavorings are evenly incorporated and mixture is smooth. Be sure not to over-mix, or filling will break and take on a grainy appearance and texture. Turn filling into small bowl, cover tightly with plastic and refrigerate several hours or overnight, until mixture is very firm.

Dip in white chocolate.