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Eggnog Creams

I adapted a creamy, dreamy truffle recipe from a chocolate cookbook and came up with my variation to give as gifts. Rum and nutmeg add a bit of classic eggnog flavor. —Carla Manning, Grantsburg, Wisconsin
  • Total Time
    Prep: 45 min. + chilling
  • Makes
    2-1/2 dozen

Ingredients

  • 3-1/2 cups white baking chips, divided
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons shortening
  • Ground nutmeg, optional

Directions

  • In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set.
  • Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch.
  • In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg.
  • Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.
Editor's Note: This recipe was tested with Ghirardelli white baking chips.
Nutrition Facts
1 piece: 154 calories, 11g fat (7g saturated fat), 15mg cholesterol, 51mg sodium, 12g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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