Christmas Truffles
Baker, blogger and award-winning cookbook author Jocelyn Delk Adams loves her eggnog, and even more so when it’s transformed into sweet treats for the holidays, such as these truffles. Dipped into melted chocolate and finished with a flourish of sprinkles, these super-easy truffles are great for holiday presents—and for snacking on while you wrap gifts. Although white chocolate shows off the Christmas-colored sprinkles to best effect, we also like to make these with dark chocolate, whose slightly bitter flavor contrasts with the sweet filling.
Ingredients:
- 1/3 cup (3 oz./90 g) unsalted butter, melted
- 1/4 cup (2 oz./60 g) granulated sugar
- 1/4 cup (2 oz./60 g) firmly packed light brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. rum extract
- 1/4 cup (2 fl. oz./60 ml) classic eggnog
- 1 cup (5 oz./155 g) all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. pumpkin pie spice
- 1/2 lb. (250 g) white or dark chocolate, chopped
- Red, green and white sprinkles for decorating
Directions:
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, vanilla, rum extract, eggnog, flour, salt and pumpkin pie spice until smooth. Refrigerate the cookie dough until firm, 30 to 40 minutes.
Line a baking sheet with parchment paper.
Using a tablespoon, scoop out the dough and shape into balls with your hands. Place on the prepared baking sheet and refrigerate for 30 minutes.
Place the chocolate in a microwave-safe bowl and microwave on low heat until melted, stirring every minute or so to ensure the chocolate is smooth.
Dip each ball into the melted chocolate, coating all sides. Return the balls to the parchment-lined baking sheet and scatter with sprinkles. Refrigerate until the chocolate has set, at least 1 hour. Makes about 24 truffles.
Recipe by Jocelyn Delk Adams, creator of the website Grand Baby Cakes and author of Grandbaby Cakes
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