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McCormick Eggnog Truffles

xxoliviarussellxx
Dec 15, 2013
3 min read

McCormick didn't provide me with the materials needed for this recipe, but this is a paid post. The opinions I share about this recipe are my own and McCormick did not tell me what to say or how to say it.

Sleigh bells ring, are listening?

I'm so glad, you can't hear me singing!

A beautiful sight,

We're happy tonight.

Eating in a winter wonderland.

There's only 10 days until Christmas so I got started a little late.

I shouldn't be eating any more sweets after all the birthday cake and ice cream I've been shovelling down lately.

But it's the holidays! And I've been working out!

(Sort of....)

You all know how much I love baking in the holiday season so when McCormick reached out to me and chose my blog to try one of their amazing recipes, I couldn't turn it down!

This is actually my first truffle. You don't believe me?

Check out my recipes, I'll wait. See, told ya. I've never made truffles before.

In fact, it took me about a year to figure out what a truffle really was.

But now I think I've got it.

And you'll be surprised how easy it is to make.

Especially since it's a no bake recipe.

WHAT?! NO BAKE?!

And it requires only a few ingredients.

I've got you hooked now don't I?!

Yeah, I knew it!

I'm warning you though, these truffles are MEGA sweet. It's like any old piece of candy (in level of sweetness and texture) but that's where the similarities end.

This really is a tiny piece of Christmas heaven!

Instead of the imitation rum that was suggested, I went ahead and used real rum. Because it was only a capful, you probably won't even notice that it's there. But it does add to the flavour!

So watch your sweet tooth!

I get the feeling a lot of you will be best friends with your dentist after eating these!

(Diabetics limit to one or just stay away)

Overview

Eggnog Truffles make a great holiday or hostess gift. Package the truffles in a holiday tin between wax paper.

Ingredients

Serves:

Makes 2 dozen or 12 (2 truffle) servings.

1 pound white baking chocolate, divided

4 ounces (1/2 package) cream cheese, softened

1/4 cup confectioners' sugar

1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon McCormick® Imitation Rum Extract (I used real Bakara Rum)

Additional McCormick® Nutmeg, Ground , for sprinkling

Directions

Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.