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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Melt white choclate in a glass bowl according to package directions.
2. Add powdered sugar, butter and eggnog; stir gently until mixture is smooth.
3. Add rum and nutmeg, stirring just until blended.
4. Cover and freeze at least 2 hours.
5. Let truffle mixture stand at room temperature 1-2 minutes to soften, if necessary.
6. Using 2 small spoons, shape mixture into 1 inch balls.
7. Quickly roll in pecans.
8. Place on wax paper-lined jellyroll pan; cover and freeze until firm.
9. Melt candy coating accoring to package directions.
10. Remove truffles from freezer; reshape into balls, if necessary.
11. Using two forks, quickly dip each truffle into melted coating.
12. Place on wax paper to harden.
13. Store truffles in freezer up to one week.
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