Image by Holly Bell
I have so much going on I can barely stop to talk. I really hate it when people do this - tell you how busy they are and then waste 15 precious minutes talking about their stress when they could be tacking their to do list. So I won't. Instead I will just offer up something that is simply amazing. I don't even like egg nog (the drink) but I do like these. Oh yes I do.
(P.S. If you are wondering about the other truffles in the picture then I also made orange truffles using this recipe and then rolled them in crushed Oreos. I used the same recipe to make coconut truffles, subbing the orange extract for Malibu and then rolling in desiccated coconut. I also rolled some egg nog truffles in nutmeg spiked icing sugar. They all keep for 1 week from making, provided your double cream has a use by date that doesn't come before that. Keep in the fridge and bring to room temperature for one hour pre-serving. And please, if you want to temper your chocolate then go ahead and do it, I just don't have the time at the moment, nor to explain it. You may get a bloom on your chocolate coating if you don't temper. It's fine, it will still taste the same. Just sprinkle with more nutmeg. Did I mention how busy I am?)
Makes about 30
- 360g good quality white chocolate
- 80mls double cream
- 1 tbsp brandy or rum
- ½ tsp freshly grated nutmeg
- A pinch of ground cinnamon
- 360g white chocolate for coating
- Grated nutmeg to decorate
Melt the chocolate, cream, brandy, nutmeg and cinnamon in a heatproof bowl over a pan of simmering water, being careful not to let the bowl touch the water. Stir until completely smooth then chill for about two hours until hard.
Take a teaspoon and remove heaped spoons of the truffle mixture. Roll between your hands to form spheres. Place on a plate covered in non-stick paper and chill again for another hour.
Melt the chocolate using the same method as before. Dip each truffle into the chocolate using a spoon and fork. Drain as much chocolate from the truffle as possible and transfer to a tray lined with greaseproof paper. Grate a little nutmeg over each truffle. Leave to set either at room temperature or in the fridge, though be aware a bloom is more likely to develop on the chocolate if you use the faster fridge method.
Holly blogs at Recipes from a Normal Mum
Her first book is out now, also called Recipes from a Normal Mum