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Category: Candy
Prep Time: Cook Time: Total Time:
13 oz high-quality white chocolate, coarsely chopped
1/3 cup whipping cream
1 tbsp brandy
1/2 tsp ground nutmeg
13 oz white chocolate, coarsely chopped
Ground nutmeg, for dusting
Place 13 ox of chopped white chocolate, whipping cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl does not touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place mixture in refrigerator for 2 hours or until firm enough to roll into balls.
Line a tray with nonstick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use hands to roll into a ball. Place on prepared tray. Repeat with remaining chocolate. Place in refrigerator for 1 hour or until firm.
Meanwhile, place remaining 13 oz of chopped white chocolate in heatproof bowl over a saucepan half-filled with simmering water (make sure bowl does not touch the water) and stir with a metal spoon until chocolate melts.
Line a tray with nonstick baking paper. Use 2 forks to dip each truffle into the melted chocolate to coat. Remove truffle, tapping the fork handles gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the refrigerator for 20 minutes to set. Sprinkle truffles with nutmeg as final garnish. Store in airtight container.
EGG NOG TRUFFLES
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Category: Candy
Prep Time: Cook Time: Total Time:
13 oz high-quality white chocolate, coarsely chopped
1/3 cup whipping cream
1 tbsp brandy
1/2 tsp ground nutmeg
13 oz white chocolate, coarsely chopped
Ground nutmeg, for dusting
Place 13 ox of chopped white chocolate, whipping cream, brandy and nutmeg in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl does not touch the water) and stir with a metal spoon until chocolate melts and mixture is smooth. Place mixture in refrigerator for 2 hours or until firm enough to roll into balls.
Line a tray with nonstick baking paper. Use a teaspoon to scoop out 2 teaspoonfuls of chocolate mixture and use hands to roll into a ball. Place on prepared tray. Repeat with remaining chocolate. Place in refrigerator for 1 hour or until firm.
Meanwhile, place remaining 13 oz of chopped white chocolate in heatproof bowl over a saucepan half-filled with simmering water (make sure bowl does not touch the water) and stir with a metal spoon until chocolate melts.
Line a tray with nonstick baking paper. Use 2 forks to dip each truffle into the melted chocolate to coat. Remove truffle, tapping the fork handles gently on the edge of the bowl to shake off any excess chocolate. Place on prepared tray. Repeat with remaining truffles and melted chocolate. Place in the refrigerator for 20 minutes to set. Sprinkle truffles with nutmeg as final garnish. Store in airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.