Ingredients:
2 c. sugar
3/4 c. eggnog
1/2 c. butter
1 tsp. rum flavoring
1 tsp. nutmeg
1 c. marshmallow cream
3 c. white chocolate morsels
2 (16 oz. each) vanilla candy coating
1 Tbsp. nutmeg, for garnish
Directions:
In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 tsp. nutmeg.
Pour mixture into mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.
When set, remove by lifting parchment out of pan and lay on cutting board. Cut into bite-size pieces. Roll each piece into a ball and return to cookie sheet. When all truffles have been rolled, put in the freezer for one hour.
Melt vanilla candy coating (according to package directions) and put in a deep glass bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for the remaining truffles. Allow to set about half an hour in the refrigerator.
Serve cold.
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