Monday, December 12, 2016

Eggnog Truffles

Eggnog Truffles Recipe


1/2 cup heavy cream
2 oz cream chese, room temperature
1 Tbs dark rum
24 oz white chocolate, chopped
2 cups of gingersnap cookie crumbs
Freshly grated cinnamon and nutmeg for garnish

  1. Over medium-low heat, add cream, cream cheese and rum into a saucepan. Continue stirring until the cream cheese has melted and the mixture is hot to the touch. (Do not allow this to boil)
  2. Remove from head and add half of the white chocolate. Stir until it is completely melted.
  3. Fold in thecrushed cookies,
  4. Transfer to a bowl. Cover and refrigerate for about 2 hours or until firm.
  5. Line a baking sheet with some parchment or waxpaper. Using a small spoon, scoop the truffle mixture into tablespoon-size balls and roll between your hands. Freeze for about 30 minutes or until firm.
  6. Melt the remaining chocolate in the microwave. Dip the balls into the melted chocolate until throughly coated, tapping off the excess. Place it on the previous baking sheet and sprinkle with nutmeng and cinnamon. Keep refrigerated until ready to serve.

Attribution: Image & Recipes is  the courtesy of Woman's Day. I found the recipe in the below issue on page 112.  (Dec 2106/Jan 2017) I found the above photo on their website.

As of today's date they are offering the subscription for $0.80 an issue.
Click on the below magazine if you are interested.

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