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Eggnog Truffles Recipe

If eggnog is your favorite part of the holiday season, you'll love this dessert recipe. There are plenty of versions for eggnog truffles out there, but this is the one we found to be the most affordable and approachable, all while giving us the eggnog flavor to the max.

Infused with the classic flavors of nutmeg and eggnog, these truffles are a hit with holiday party guests who enjoy the flavor pairing. Though a sticky one, it's not a hard process to make eggnog truffles - just a bit time intense.

To make these, give yourself a couple of days to get through the process for best results. Maintaining a chilled temperature throughout is essential to getting pretty looking truffles.


2 12 ounce bags of white chocolate chips

1/3 cup premium eggnog

4 tablespoons butter, room temperature

pinch of salt

1/2 teaspoon nutmeg, plus more to decorate

powdered sugar (about 1/4 cup)


In a medium sized bowl, pour 1 bag of the white chocolate chips and add in your room temperature butter. I cut mine into tablespoon sizes and sprinkled around.

In a small pot, bring your eggnog to a simmer. You don't want the eggnog to boil - just heat on medium-high until little bubbles begin to show on the sides. Once, simmering, pour directly into your chocolate chip and butter mixture.

Mix the eggnog and chocolate/butter blend until smooth with a wooden spoon. When I did this, it didn't work as well as I'd have liked so I had to pop it into the microwave. I heated on high for 10 seconds, removed and mixed, then popped back in for another 10 seconds.

Once the mix is smooth, add in your nutmeg and salt. Mix well, then cover with plastic wrap and pop into the refrigerator for at least 4 hours or until set. At this time, if you can, pop in a baking sheet you'll use later on into the fridge, too. The more chilled, the better.

After the mix has set, remove it from the fridge and with a teaspoon, roll 1 inch sized balls. This is an extremely messy and sticky process! I found it helped to dust the truffle balls with powdered sugar to keep stickiness to a more minimal level.

As you roll the truffles, place them on the wax paper lined baking tray you chilled. Once rolled, place in the fridge to solidify a bit more - at least an hour, but longer is even better.

When ready, melt your second 12-ounce bag of white chocolate chips in a small glass bowl. One at a time, dunk your truffles and return to the wax paper to set.

Dust with nutmeg for garnish and allow to solidify completely in the fridge.

To store, place truffle in an airtight container in the fridge. Will last for 5 days.


35 - 40 truffles

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