Eggnog Truffle Cups Recipes

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EGGNOG TRUFFLES



Eggnog Truffles image

Eggnog Truffles make a great holiday or hostess gift. Package the truffles in a holiday tin between wax paper.

Provided by Food Network

Categories     dessert

Time 5h25m

Yield Makes 2 dozen or 12 (2 truffles) servings

Number Of Ingredients 6

1 pound white baking chocolate, divided
4 ounces (1/2 package) cream cheese, softened
1/4 cup confectioners' sugar
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon McCormick® Imitation Rum Extract
Additional McCormick® Nutmeg, ground for sprinkling

Steps:

  • 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
  • 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
  • 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
  • 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

EGGNOG TRUFFLES



Eggnog Truffles image

Tempting my eggnog lover friends once again. This time with Eggnog truffles that are creamy and delicious with the full flavor of Eggnog. I am amazed at how much these taste like Eggnog. I just love them. Again, this is another recipe from Christmas with Southern Living. [From book: The freezing steps are worth it for the...

Provided by Kimberly Biegacki

Categories     Other Desserts

Time 3h10m

Number Of Ingredients 9

16 (1-ounce) squares premium white chocolate --bakers brand
1 c sifted powdered sugar
1/2 c butter, softened
1/2 c refrigerated eggnog
4 Tbsp dark rum or (2 tsp rum extract)
1/2 tsp ground nutmeg
1 1/2 c finely chopped pecans, toasted (the recipe called for 1/2 cup)
12 oz vanilla-flavored candy coating
4 tsp freshly grated nutmeg for garnish

Steps:

  • 1. Gather your ingredients
  • 2. Melt white chocolate 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 for 2 hours.
  • 3. Let truffle mixture stand at room temperature 3 to 5 minutes to soften, if necessary. Using 2 small spoons, shape mixture into 1" balls. Quickly roll in pecans. Place on wax paper; cover and freeze again until firm.
  • 4. Melt candy coating according to package directions. Remove truffles from freezer; reshape into balls, if necessary. Using two forks, quickly dip each truffle into melted coating. Grate nutmeg on top if you like. Drop on to wax paper to dry. Store truffles in freezer up to one week. ----Makes 2 dozen or can make 3 dozen if you shape the truffles even smaller bite size.
  • 5. I made these truffles for my cookie exchange that I had on 12/9/12. I decided to try placing them in plastic trays designed for a dozen of mini muffins, as you can see it worked perfectly.

EGGNOG TRIFLE



Eggnog Trifle image

This classic Christmas dessert is too delicious to have just once a year. So our family serves it for birthdays...and whatever other occasion we can think of! -Cynthia Butt, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 10

3/4 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups eggnog
1/2 teaspoon almond extract
1-1/2 cups heavy whipping cream, whipped, divided
1 loaf-shaped angel food cake (10-1/2 ounces) or sponge cake
1 cup raspberry jam or preserves
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Maraschino cherry halves

Steps:

  • In a bowl, whisk milk and pudding mix until blended. Gradually add eggnog; mix well. Fold in extract and 1 cup whipped cream; set aside. , Cut cake into 1/2-in. slices; place a fourth in a 2-qt. serving bowl. Top with 1/3 cup jam. Spoon 1 cup of eggnog mixture over all. Repeat twice. Cover and chill for at least 2 hours. , Fold sugar and vanilla into remaining whipped cream; spoon on top of trifle. Garnish with cherries.

Nutrition Facts : Calories 379 calories, Fat 16g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 329mg sodium, Carbohydrate 54g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

EGGNOG TRUFFLES



Eggnog Truffles image

This recipe is sponsored by Kohl's®. These truffle-like sweets have all the beloved flavors found in a traditional cup of eggnog: nutmeg, rum and (of course) eggs! When putting them together, be sure to cook the egg mixture until it's very thick so the candies hold their shape.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield about 30 eggnog truffles

Number Of Ingredients 9

10 large egg yolks
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon rum
1/4 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
Vegetable oil, for rolling
Gold sanding sugar, for decorating

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.

EGGNOG TRUFFLES



Eggnog Truffles image

I found these in the 2000 book Christmas with Southern Living - they are really good - and a good break from all the chocolate. Egg Nog lovers will love them. I know they got the thumbs up from my family of Egg Nog lovers. I put them on the holiday tray with Cookie Dough Truffles and AngieMe's Snow Balls (Oreo Truffles) - made a great presentation and all disappeared fast. Prep time does not include freezer/chill time.

Provided by Nursebarb

Categories     Candy

Time 1h

Yield 2 dozen

Number Of Ingredients 8

8 (1 ounce) squares premium white baking chocolate
1/2 cup powdered sugar
1/4 cup butter, softened
1/4 cup refrigerated eggnog
2 tablespoons rum
1/4 teaspoon ground nutmeg
1/2 cup finely chopped pecans, toasted
6 ounces vanilla candy coating

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.

Nutrition Facts : Calories 1043.1, Fat 72.4, SaturatedFat 34.3, Cholesterol 91.7, Sodium 257.6, Carbohydrate 88.5, Fiber 2.7, Sugar 83.5, Protein 9

EGGNOG TRUFFLE CUPS



Eggnog Truffle Cups image

Make and share this Eggnog Truffle Cups recipe from Food.com.

Provided by LilDaemon

Categories     Candy

Time 3h45m

Yield 36 serving(s)

Number Of Ingredients 5

2 cups milk chocolate chips
2 tablespoons butter or 2 tablespoons margarine
1/2 cup eggnog
2 cups semi-sweet chocolate chips (Ghirardeli 60% cocoa preferred)
1 tablespoon shortening

Steps:

  • CHOCOLATE CUPS: Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoon of the chocolate mixture into each small foil candy cup. With back of spoon, bring some of the chocolate up side of each cup. Refrigerate until firm.
  • TRUFFLES: Melt chips with butter and eggnog in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is thick, but soft, about 2 hours.
  • Spoon truffle mixture into pastry bag fitted with large star tip. Pipe mixture into chocolate cups. Truffles can be refrigerated 2-3 days or frozen several weeks.
  • Hint: To remove foil cups, cut slit in bottom of the cup and peel foil up from bottom. Doi not peel down from the top edge.

Nutrition Facts : Calories 66.7, Fat 4.5, SaturatedFat 2.5, Cholesterol 4.1, Sodium 8.7, Carbohydrate 7.3, Fiber 0.6, Sugar 6.2, Protein 0.7

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