One of my strongest memories of Christmases growing up was of Mum making eggnog. No Christmas was complete without it or Nana’s Scottish Tablet.
When Mum made a batch of eggnog my brother and I would drink it up greedily, and we would always turn around and look to see if there was more. It was sweet, creamy, fragrant, and a special treat that we only had at Christmas time.
It’s funny what memories stick with you, and I’m not sure why this one has, but now whenever I smell nutmeg it always reminds me of drinking eggnog when I was little.
But not everyone is so keen on this famous Christmas eggy drink, so this is where Eggnog Truffles come in. Everyone loves chocolate, especially chocolate truffles, and even if you are not keen on white chocolate, which I am not, these are good, and taste just like eggnog as the chocolate slowly melts on your tongue.
One or two of these with a cup of tea while watching Love Actually on Christmas eve, and my Christmas is set.
12 Treats of Christmas
Don’t forget to check out the other delicious treats in my 12 Treats of Christmas series.
- 360g (12.5 ounces) of white chocolate, chopped
- ¼ cup of cream (not thickened cream)
- 1 tbs of Bourbon liqueur (if using regular Bourbon reduce this to 2 to 3 tsp depending on your taste preferences)
- ¼ tsp of freshly grated nutmeg
- ground nutmeg for sprinkling
- Place 180g of the white chocolate along with the cream, bourbon liqueur and nutmeg and place in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Refrigerate for 1 to 2 hours.
- Remove the chocolate mixture from the refrigerator and place a sheet of baking paper on a baking tray. Use a melon baller to scoop the mixture into balls. If the mixture is too hard leave for 5 to 10 minutes to soften. Roll in between the palms of your hands to neaten the shape and make a smooth surface. Place each ball on the baking paper and repeat with the remainder of the mixture. Refrigerate for 30 minutes to an hour, or until firm.
- Take the remaining chocolate and place in a clean heatproof bowl over a saucepan of simmering water and melt the chocolate, stirring until smooth and runny. Using two forks, dip each ball in the white chocolate and tap the forks on the edge of the bowl to remove the excess chocolate. Place on the baking paper and sprinkle with ground nutmeg. Repeat with remaining truffles. Refrigerate until set.