Thursday, December 19, 2013

eggnog truffles...

Friends, Christmas will be here in no time at all. Right around now is when all the amazing Christmas parties start happening (one of my favorite parts). So excited. Are you going to be a goer or are you going to be a host, this year?? We ran out of time, and will just be goers...but seriously- I'm not bummed. Less work for me and more eating! Hehehe.

Today, I want to share with you guys a little (well actually, not so little) post I did in collaboration with TinyPrints. You know them, right? Who doesn't. I know I've been "Ooooh-ing" and "Awwww-ing" over their seriously adorable greeting cards and invites for some time now. Plus, did you know they have a blog? Too fun.

Anyway, when they contacted me asking if I'd be willing to create a recipe based off of one of their cards...I was like..."OHMYGOSHAREYOUKIDDINGME YES!" I picked out a few of my favorite cards, had them shipped over, and sat for a few days brainstorming desserts I thought went with each. My ideas went crazy, but I honed it down to: Red Velvet something, Hot Chocolate cookies, cookies for Santa, peppermint something, and this- Eggnog. I mean, look at that card- I first fell in love with the adorable invitation! It's kind of retro but modern at the same time. I also LOVED the idea of having a Christmas party theme surrounding the much loved Christmas drink. 

I asked my husband what he thought, he loved the eggnog idea as well! So, we honed my ideas down even more to eggnog pie, eggnog truffles, or homemade eggnog. I then took a little poll on SLBS's Facebook, and after many answers, eggnog truffles won! And so this was born.

You guys...eggnog truffles. Eggnoggy friggin' truffles! Gaw! They've got a crisp outside and a "melt-in-your-mouth" inside bursting with eggnog flavors! Plus, they're so cute! Like a little truffle army. Little white balls of truffle army eggnog deliciousness. I'll take a million. 

If you are one of those fabulous people hosting, go get this invite and make these Eggnog Truffles at your Christmas shindig! 

Makes approximately 32, 1" balls
For printable recipe, click here.

  • 10 egg yolks
  • 1/2 cup vanilla sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract
  • 1 1/2 teaspoons good quality dark rum
  • 3/4 cup + 2 tablespoons powdered sugar
  • 1 (12oz) package Wilton brand white candy melts
  • *optional* additional nutmeg or sugar pearls for garnish

1. Make an ice bath, with a large bowl filled halfway with ice and cold water. Set aside. Also, line a sheet pan with parchment or silpats and set aside. If you're using parchment, I'd also lightly spray with cooking spray. 

2. Over a pot of simmering water, create a double boiler with a metal or glass bowl. In that bowl, whisk together your egg yolks, vanilla sugar, cinnamon, nutmeg, vanilla extract, and rum. Continue cooking and stirring frequently, until the mixture is thick, glossy, and pale in color- 25- 30 minutes. 

Please do not leave during this process. You will need to continuously whisk the mixture, over the simmering water, to prevent curdling of the yolks :) Also, be careful to not get water in this mixture.

As you can see, here are the cooking stages of this egg yolk mixture!
  1. I just started cooking. It's dark yellow and very thin.
  2. At about 15 minutes in, you'll start to notice the mixture thickening up.
  3. This is at about 20 minutes. The mixture is getting extremely thick! Here's where the arm workout starts ;)
  4. Almost finished! Here is my mixture at 25 minutes. It's so thick I can barely whisk anymore, holds a ribbon on its surface for a second or two, and is glossy and very pale in color. I cooked mine another few minutes for good measure.

3. Once mixture is finished cooking, immediately place bowl into your ice bath to stop cooking. 
  1. Switch to a wooden spoon or rubber spatula, and mix mixture every 5 minutes or so, until it is completely cooled. It should be cool to the touch and VERY thick. Almost too thick to stir.
  2. Next, transfer mixture to a stand mixer bowl and with a paddle attachment, gradually add your powdered sugar. Beat on low to medium-low and mix in thoroughly after each addition. With spoons or a small ice cream scoop, scoop out 1-2 teaspoon's worth of truffle batter (balls should be about 1" wide) and roll in lightly oiled hands until it forms a ball. I used coconut oil for this (or any neutral-flavored oil). Place on sheet pan. Once all your batter is used up, place sheet pan in freezer to chill until solid.
  3. While your truffles are freezing, melt your candy melts over a double boiler. You can also use the microwave, but I find a double boiler is more gentle and even in heating up and will keep the mixture warm longer on my counter while I'm dipping, as it's sitting on top of its hot water. When your truffles are frozen, dip quickly into your melted candy melts. Turn to coat truffles, with a fork. Remove excess coating off by tapping fork on the side of the bowl, and then carefully and quickly with another fork or knife move truffle off of fork back onto your sheet pan. 
    1. **Note** If your candy melts are too thick for your liking, you can thin them out a tad with 1/2-3/4 teaspoons of coconut oil. 
After each truffle is dipped, garnish with a light sprinkling of nutmeg, pearl sugar, or whatever you'd like! Make sure to do it before coating sets up- it will happen fast. 

**Tip** I left my sheet pan in the freezer and lined another sheet pan for my finished truffles. That way the frozen ones stayed frozen and I could grab one at a time, dip, tap off excess, place onto pan, and garnish, without worrying the others were going to thaw.

Once all of your truffles are coated, allow to sit at room temperature until coating is completely hard and dry. Then, spread out on your fancy party platter or package up and gift away!

Truffles should be left out at room temperature once coated. Store in an air tight container for up to a week!

Recipe loosely inspired by

These babies will amaze your guests! Tell them they're eggnog flavored and watch their eyes light up as they take a bite. Plus, come on- you'll be a baking genius when they know you made them from scratch!

I love the crunch and snap of the outside mixed with the smooth and creamy inside. The subtle vanilla flavor of the coating totally compliments the burst of eggnog and nutmeg that you find on the inside. Rich and decadent!

Even if you aren't having a party this holiday season, you can still make these babies for your family at home. OR, even better- make a batch and place a few in little boxes, tied with decorative ribbon,  and gift up to loved ones as presents! Why? Because you're the best gift-giver, like ever.

Oh and if you're interested, check out my post featured on TinyPrints! TinyPrints has a ton of other cute holiday-inspired invitations as well that you could use to inspire your next holiday geniusness!

*Thank you Tiny Prints for the sample. I only feature companies I truly like and all pictures and opinions here are strictly my own.


  1. you know, I was considering a paleo diet last week (just doing some research), and I literally thought of your blog, and it made me realize how much I DON'T want to cut out dairy and sugar.. hahaha.

    these look amazing. as usual.

    p.s. got your postcard! Its adorable! I love that you had those kitty babes in there too! My husband thought it was very clever as well. You sweet girl. <3

    1. OoOooOo! You'll have to let me know how it is going, if you DO decide to do Paleo. Haha! Yay! SO glad you got the card! Hehehe, we loved the fat balloon cats! My husband does our cards every year (a tradition we took over from my grandmother) and of course each year the cats are involved! If you search for christmas card on here, I'm pretty sure you'll find our last few years!

      Have a Merry (first married) Christmas Shayla!!

  2. I totally want to make these! I love egg nog in really small amounts, so this should be perfect! Merry Christmas friend!


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